Method:

1. Dry roast potukadalai(roasted gram) for 3mins till nice aroma rises, dont let it change its color.In a dry mixer grind it to a fine powder.
   
2. Next grind sugar to a fine powder.Sieve flour with sugar for even mixing.
   
3. In a pan add a tsp of ghee and fry the cashews till golden brown,Set aside. In a mixing bowl add flour+sugar,cashews,elachi powder and keep it ready....Now heat ghee for a minute and pour it into the mixing bowl.
   
4. Mix well with a laddle so that ghee is evenly mixed.When its warm(hand bearable)  start shaping them into laddus.Repeat this for the rest of the flour too.
   

My Notes:

• This keeps well for atleast 2 weeks.
• Dry roasting roasted gram is optional but gives a nice flavour to the ladoos.
• Hot ghee is added so that shaping the ladoo is easy. Mix well with a laddle and touch it with your hands only when its warm.If you are making in bulk say more than 2 cups then you can add ghee little by little and form ladoos in portions. It is always easy to shape the ladoos when its warm, else it will tend to break so make the ladoos quickly.
• When sugar is powdered it gives more quantity so if you are measuring powdered sugar then use 3/4 cup of powdered sugar.Though the orginal recipe called for 1(roasted gram):1(sugar) ratio I felt it too sweet so modified the measurements.
• You can even add raisins along with cashews if you like.