Measure out your roasted gram.

Powder it finely in a spice grinder or mixer. Make sure the powder is smooth when you rub it between your fingers.

Tip this into a bowl and in the same grinder, powder the sugar along with the cardamom pods

Add this to the roasted gram powder and mix well

Heat the ghee in a pan and add the cashew nuts

When the cashew nuts turn golden brown, add the ghee and cashews to the bowl with the powders

Stir immediately with a spoon (it will be very hot so be careful) until the mixture comes together. It will be fairly thick at this stage

Let the mixture cool down just enough to handle with your fingers

Pull out enough of the ladoo mixture to make a lime-sized ball

Shape into a smooth ball on your palm and set aside on a plate

Repeat with the remaining mixture until you have shaped all the ladoos

You can dip your fingers in some warm ghee as you shape, if the mixture gets too dry

If it's too moist, let it sit for a bit and you should be able to shape the ladoos just fine

Work swiftly, while the mixture is still hot. If you are making a larger batch, divide the flour mixture into portions and add ghee only to a smaller portion which you can made ladoos with first and then move on to the remaining

The ladoos will harden as they sit.

Let cool completely before storing in an airtight container. Maladu will keep well for up to 5 days