Dry roast the Bengal gram flour in a heavy-bottomed kadai or frying pan for 5 minutes over low heat. Add a pinch of turmeric powder and continue stirring for another 2- 3 minutes.
Add ghee to this and keep stirring for 15 minutes. The heat has to be low and you have to stir continuously. Ensure that there aren't any lumps of besan and that everything has mixed well.
When the colour deepens and you can see the besan shining with ghee, that's when you know that it is ready.
Remove it from the flame and transfer it to a cool plate. Spread this out and let it cool down completely.
Add the dry fruits, cardamom powder and the bura and then use your hands to mix this well.
After that, make small balls and roll them on the palm of your hand to shape them.
Place the laddus on a plate and garnish them with pistachio powder and cashews.
Serve immediately or store in an airtight container in the refrigerator.
It stays well for 2 weeks.