In a wide pan, lightly heat up ghee, add in the sieved besan flour, and roast it on a low flame, stirring intermittently till the besan flour turns lightly golden in color and leaves a nutty fragrance. This might take some time, but low flame is key, and so is stirring intermittently, so that the besan flour gets well & evenly roasted.
When you first start to mix besan flour with the ghee, it might form clumps, but as the besan gets roasted, it will loosen up & towards the end will be more paste like in consistency.
The flour is well roasted when it changes color & darkens to a deep golden, and leaves a nutty fragrance.
Once the besan is roasted well, transfer the besan paste into another container, so that it doesn't keep cooking.
Then let the besan paste cool for 5-10 minutes till it cools down just a bit, but not too much, as it is best to start shaping the ladoos while the flour is still warm, because it binds better. That being said, it does need to cool down to warm and not be hot when you add powdered sugar, else the sugar will further loosen up the besan, and it will be difficult to shape the paste into ladoos.
Once the besan paste is warm, but not too hot, mix it in with the sieved powdered sugar and elaichi powder, and raisins or nuts of your choice.
You will now have soft, pliable dough which you can start shaping into ladoos.
To make a ladoo – take a small portion of the flour mix in the palm of your hands, and press the mixture tightly together, while slowly trying to shape it into a small ball.
Repeat with the rest of the mixture, and place the ladoos on a serving tray to set for 5-10 minutes before you serve.
Also.. with besan ladoos - if at first, for some reason, you are not able to get the desired shape of ladoos, try to re-shape the ladoos after 5 minutes or so. Just do not wait much longer before you try to re-shape the ladoos, as once they are more firmly set, reshaping them could lead to cracks in the ladoo.
Garnish with crushed pistachios, and enjoy!