1. Besan (Gram Flour) - 5 small bowls
2. Sugar (preferably fine Brown ) - 6-7 small bowls
3. Ghee - 2 - 2.5 Bowls
Optional Ingredients
1. Nuts - Finely Chopped
2. Cardamom Poweder - 2-3 tps

Method
1. Take a shallow frying pan and add ghee while on low-medium flame.
2. Once the ghee begins to melt, start adding besan.
3. Keep mixing until whole besan seems to be coated with layer of ghee. You will feel the aroma and mild browning of the besan .
4. Remove from the flame. Any further heating would get a burnt flour taste in your ladoos. So keep a close watch on the changing colour and aroma.
5. Add the Sugar to the roasted besan (off the flame) and mix well. Taste a pinch of the mixture to check if sweetness is as per your taste. Add more sugar if required.
6. Once sugar is mixed properly spread the same on a tray covered with foil and let it cool just enough that you can touch it to make the ping pong balls with your hands.
7. Finally the ping pong balls so prepared should be kept on the aluminium foil with proper spacing so that ladoos do not stick to each other or to the tray and their shape is retained as they dry.
Ladoos prepared with desi ghee(as above) can be stored for as long as long 1 month in refrigerator .
Variation
1. You can add finely chopped nuts along with sugar in step 5.
2. Once ladoos are prepared, you may sprinkle cardamom powder / shred nuts on the top of the ladoos.

we are taken from http://simpleindianrecipes.com/badamhalwa.aspx