Powder sugar and cardamom pods finely in agrinder/blender jar. Set aside
Heat a pan and add 1½ tablespoons ghee.
When it melts, add chopped cashews and fry them until lightly golden. Remove them to a small bowl.
Add besan to the same pan. On a medium lowflame keep stirring and begin to roast the besanfor 5 to 6 mins. You may see small lumps ofghee and flour. Just ignore them.
After 5 mins, it begins to turn slightly aromatic &changes to a slightly deeper color. Regulate theflame to lowest immediately
Add rest of the ghee. Mix well and keep roasting on a low flame stirring continuously without stopping. Otherwise it may burn.
Besan will absorb all of the ghee and turn lumpyat this stage. Just continue to cook it stirring constantly.
After a while besan begins to turn deep goldenin color and aromatic. It also turns airy and fluffy. Your kitchen will be filled with a aroma indicating the flour is well roasted. It took 25 mins for me tor each this stage. Timing may vary depending on the kind of pan and intensity of heat used.
Note: Depending on the kind of besan, at this stage your mixture may be in a solid, semi-solid or liquid state. But there is nothing to panic even if it becomes very runny and looks like water or even if it remains in a solid state. If it is runny itwill thicken back when it cools down.
Be cautious at this stage & remove the pan quickly from the stove. Begin to cool down by stirring it for another 2 to 3 mins.
Cool little bit of the roasted besan and taste testit. It should be nutty and not taste raw even a bit.
Cool down the roasted besan completely. Thisstep is important