Add Besan to the ghee and saute it on low to medium heat.
Besan should be stirred continuously so it does not burn. Cook till you can smell the well roasted Besan and the Besan should also get a little darker in color.
Add Sooji to the Besan and roast it for another 5 minutes.
Take the Roasted Besan out of the pan. Add the chopped Almonds and let the Besan cool down. Add in cardamom powder and saffron strands too.
Add the granulated sugar. If you do not have granulated sugar, then you can grind your sugar to make it a little fine.
Add the crushed Pistachios in as well. Mix everything well. Once the mixture is cool enough to handle, make the small laddus.
Decorate with silver leaf and serve. They stay good in an airtight container for up to 10 days.