In a non-stick pan, dry roast the chickpea flour or besan on low, for 15 till the color changes to reddish and it starts to give off a pleasant nutty aroma. Add the crushed green cardamom almond powder and saute for another 5-6 mins (always on medium-low heat) till the color has deepened. Remember to always keep the heat on low and keep stirring the chickpea flour. It tends to get burnt real easy!
Remove the flour to a large plate. Add the Mustin chunky peanut butter and mix it all in with a spoon. Now add the powdered sugar and cinnamon powder and mix it with hands till everything is mixed well.
Working fast, start making laddoos of the mixture. Make sure to do it quickly or the laddoos won’t form if it gets cold. In case, the mixture is cold and not holding shape, add a little ghee to the pan and reheat the whole mixture through for a couple of mins. Remove and form laddoos, fast!
Once cooled, dip each laddoo into the melted chocolate, sprinkle some seeds, pistachio on top. finally, dust a bit of edible gold dust to give it a real festive vibe.