Prepare the Dough for the Sev: In a large mixing bowl, take 1 kg of besan. Add a pinch of turmeric powder and salt. Mix well. Gradually add water and knead into a soft dough. The dough should not be too thick or too thin.
Make the Sev: Heat oil in a pan for deep frying. Use a sev maker with a fine disc. Fill the sev maker with the prepared dough and press the sev directly into the hot oil.
Fry the Sev: Fry the sev on medium heat until it's cooked but not overly brown. We don't want it to be too crispy. Once done, remove the sev from the oil and place it in a large plate or tray.
Crumble the Sev: While the sev is still warm, crush it with your hands into a coarse, grainy texture.
Prepare the Sugar Syrup: In a separate pan, add 800g of sugar and just enough water to submerge it. Heat it on a medium flame, stirring continuously, until the sugar dissolves completely.
Check for One-String Consistency: Continue to cook the syrup until it reaches a one-string consistency. To check, take a drop of the syrup between your thumb and index finger. When you pull them apart, a single thread should form.
Combine Everything: Once the sugar syrup is ready, turn off the flame. Add the cardamom powder, nutmeg powder, and the crushed sev to the syrup. Mix everything well. Cover it and let it rest for 2-3 minutes.
Add Ghee and Dry Fruits: Remove the kadai from the stove and mix it well. Then add 3 teaspoons of ghee and your favourite chopped dry fruits to the mixture. Give it a final mix.
Shape the Ladoos: While the mixture is still warm, take a small portion in your hand and shape it into a round ladoo.
Cool and Store: Let the ladoos cool down completely before storing them in an airtight container.