Heat thick bottomed wide pan/kadhai (not smoking hot). Add ghee and let it melt.
Add besan and roast it on medium low heat. Stir continuously. As it starts cooking, the mixture starts thickening. As it continues cooking, it will become loose.
After 20-25 minutes, add sooji. Stir well. Continue roasting till color starts darkening.
Now add almonds and pistachios and blend well. Roast another minute.
Add 1 tbsp milk and let the Besan fluff up. Switch off gas.
Continue stirring for another 5-10 minutes till it starts cooling a bit,
Add cardamom powder and stir well.
Once it's cooled, add powdered sugar and mix thoroughly breaking any lumps seen. The mixture appears to loosen again after addition of sugar.
Let this mixture rest for 3 hours now. After that, start making Ladoos (balls).
Take about 1-1/2 tbsp mixture and press together to form round shape. Roll it between the palms of your hands. Keep aside in a plate. Let it set.
After an hour, roll again to finalize the round shape as the previous shape is still loose and hasn't become round enough.
Garnish with pistachios/almonds/raisins. Press them gently into the Ladoos.
