7-8 cashews
1 cup water
½ cup sugar
2 cardamoms
1 cup besan/gram flour
¼  cup peanut oil

Preparation:

Break cashews into 4 pieces, roast and keep aside.
Boil water and sugar to make syrup.
Grind cardamom into a fine powder.
In a thick bottomed pan, start dry roasting the besan on a medium flame until you get a pleasant aroma and it turns light brown.
Add roasted cashews and continue roasting for a minute.
Add half the portion of peanut oil.
Break lumps and continue roasting on a medium flame for 2 more minutes.
Immediately add sugar syrup and cardamom powder. Avoid lumps being formed.
Wait till it cools a little and try making balls/ladoos. If mixture is dry, gradually add remaining peanut oil.