In a heavy-bottomed skillet, cook ghee on low until fully melted. Add besan, cooking on medium low for 15 – 20 minutes (see note below).
Remove from heat, transfer to a bowl, and let cool slightly, about 10 – 15 minutes.
Stir in the sweetener, pistachios and cardamom. Mixture may still be crumbly, but will come together as you place it in your hands and roll it into balls. If it does not, stir in 2 teaspoons of melted ghee, and try to make it into balls again. Roll each ball about 1 ½ tablespoon size.
Top each Besan Ladoo with a pistachio half. Serve and enjoy!
Note
While cooking besan on the stovetop, it should become toasted throughout, with a nutty aroma; it will quickly absorb the ghee, and then as it continues roasting, it will release the ghee just a little bit. It may be crumbly even after cooking time
