Melt the ghee in a non-stick kadai and add the gram flour. Cook on low heat, stirring, for about fifteen to twenty minutes till the gram flour is light brown and fragrant. Add the cardamom powder, stir and take the pan off the heat. Let the mixture cool for a while.
Add half a cup of powdered sugar and mix well with your hands. Cool again and divide into twelve equal portions. Shape each portion into a laddoo.
Sauté the khoya in another non-stick kadai for four to five minutes. Add the remaining powdered sugar and cashew nut powder. Divide into twelve equal portions.
Take each portion of the khoya mixture and spread it thickly on your palm. Place a gram flour laddoo in the centre, gather the edges of the khoya together and roll, making sure that the gram flour laddoo is completely covered with the khoya mixture.
Set aside to cool completely and store in an airtight container.