Sift the besan and it should come to 1 cup. Keep aside. Melt ghee in a pan on a low flame. Now add besan and slow roast it while stirring constantly with a spatula.
After 15 minutes, the flour will start to loosen up and become light and fluffy. Continue roasting until the flour turns light golden brown.
Turn off the heat and remove the pan from the stove quickly. Keep stirring for 2 to 3 minutes until it cooled down a little. Then add the cardamom and nutmeg powder and mix.
Let the besan cool down for at least 20 minutes. NEVER add sugar to hot besan else the sugar will melt.
Once cooled down, add sugar. Mix everything together until the sugar is well combined. Divide the dough into 10 equal parts. Take one part and roll into a round shape.