Bring the syrup to a boil. The impurities deposited on the sides can be removed at this point. Give the syrup another boil if it still looks dirty and remove the dirt accumulated, till the syrup becomes clear.

As the syrup turns milky, add a teaspoon of ghee and vigorously stir.

Keep stirring as the sugar solidifies and become tagar. Continuous stirring is essential to obtain a lump free tagar.

Store the tagar in an airtight container for months.

Sieve besan, to remove any kind of lumps.

In a heavy bottom pan, heat ghee and add the sifted Besan.

When the besan turns aromatic and golden brown and starts to leave ghee, switch off the flame.

Remove the pan of gas stove and keep stirring for another minute before removing it into a plate.

Add cardamom powder and mix. Spread well in a plate so that it cools quickly.

When the besan mixture reaches a temperature where it is easy to handle with hands, add Tagar and mix well.

Shape Laddus by taking a handful of mixture and pressing it between fingers and rotating. Press slivered almonds or pistachio onto the laddus.

Enjoy fresh or store for weeks in an airtight container.