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1
Measure out 3 cups of wheat flour and place in a bowl.
2
Heat a pan with 1/2 cup ghee. Once hot, add 1/2 cup finely chopped cashews and fry on low flame until golden brown, then remove to another dish.
3
Add the 3 cups of wheat flour to the same ghee in the pan and fry on low flame, stirring well until it turns a golden brown color and releases a pleasant aroma.
4
Turn off the heat and transfer the roasted flour to a large bowl, allowing it to cool to a comfortable handling temperature.
5
Once the flour has cooled slightly, add 1 teaspoon of cardamom powder and the roasted cashews.
6
Add 2 cups of sugar powder and mix well by hand or with a spoon until the mixture cools down.
7
Gradually add the melted ghee and mix well until the mixture reaches a consistency where it holds together when pressed in your hand.
8
Roll the mixture into round laddu balls using your hands, which should yield approximately 30 to 35 laddus.
9
Store the laddus in an airtight container after they have cooled completely. They will remain fresh for 10 to 15 days.
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