Heat a nonstick pan or a thick bottom pan on low flame.
Add the besan and stir continuously for about 12 to 15 minutes.
The besan will gradually change color.
When it turns light golden brown, at that point add the melted ghee.
Add only ½ cup, keeping it little bit aside to add later, if need be.
Keep on stirring continuously without stopping as it might burn.
Within 8 to 10 minutes, the besan will darken to deep golden color and the mixture will leave the ghee from the sides.
This shows that the mixture is done. Shut off the flame.
Remove the pan too from the hot gas stand. Add the elaichi powder and powdered sugar.
Whisk continuously till the sugar mixes totally and it all looks like one homogeneous mixture.
Let it cool down to warm when it can be handled easily.
Take a lemon sized ball of the mixture and using both the palms gently roll to make ladoos.
If the ladoos look very dry, add melted ghee 1 tablespoon at a time and see if it comes together now.
Alternately, If the ladoos look moist and are not holding the shape, keep the mixture for 5 minutes in the fridge.
Remove and try again. Due to the cold, ghee will start to solidify and ladoos are easier to make and give smooth shape.
Ready all ladoos similarly and keep to cool and harden a little.
This quantity will give approximately 10 big ladoos.
Store them in an airtight container.
Chopped cashew nuts and whole raisins can be added to make them richer in taste.
The ingredients quantity can be easily be doubled to get a bigger batch.