Add a tablespoon of ghee and when it heats up, add the chickpea flour or besan and roast them on medium to low heat till they turn slightly darker and fragrant (approximately 15-20 minutes).
Turn off heat and add sugar and mix well. Add the remaining ghee and mix well.
Let the mixture cool down a bit before you roll them into balls. (Note - If the laddoos don't come together, feel free to additional ghee to help in this process. Or if the mixture is too sticky, refrigerate the mixture for 15 minutes and start working them on again.)
Let the ladoos completely cool down before storing them in an air-tight container.