Sift gram flour into a large bowl.

Add ground turmeric.

Add water gradually to make a smooth batter.

Pour batter into a heatproof shallow container brushed with ghee.

Place in the steamer and cook for about 6-10 minutes.

Once cooled, break the gram flour cake into small pieces, and add to a food processor.

Process to form coarse crumbs.

Place a heavy-bottomed pan over low heat and add ghee.

Once the ghee melts, add flour crumbs, raisins and nuts (if using).

Roast gently, stirring continuously to prevent it from sticking to the bottom of the pan.

Continue cooking until it changes slightly in color.

Meanwhile, place sugar and water in another large pan over low heat.

Let the mixture boil and simmer gently to dissolve sugar.

Add flour crumbs fried in ghee.

Combine everything thoroughly. The mixture should resemble soft, slightly crumbly dough.

Add ground cardamom. Stir to combine and heat through.

Cool the mixture slightly.

Take a small portion in your palm and gently press it together.

Roll it between your palms to form a smooth, round ladoo. Repeat until all the mixture has been used.

Garnish the ladoos with chopped nuts.

Allow them to rest until firm. Once completely cooled, transfer them to an airtight container.

If making them in advance, refrigerate.