Heat the ghee in a non stick pan till it melts. Add the besan to the ghee, mix well and cook, stirring continuously for 15-20 mins. If the besan forms lumps with the ghee, break them with the back of your spatula and keep stirring. Stir till the besan is fragrant.
Switch off the heat. Let it cool for a few mins, 10-12 mins. Mix in the cardamom and pumpkin spice. Add the sugar, mix it well with your hands. Shape into lime sized balls. If the mixture doesn’t hold well, add a little more ghee and shape into lime sized balls and keep aside. Decorate with a raisin pressed lightly on top, if you want.
Note: The traditional besan ladoo does not have pumpkin spice in it. Skip the pumpkin spice and follow the rest of the steps to make besan ladoo