Firstly, heat a ceramic kadai, add the besan and toast it for 4-5 minutes on low heat. Do this till you start to smell the besan and then add the haldi.
Add ½ cup ghee to the kadai and incorporate it completely till it's thoroughly combined and keep on roasting it for 8-10 minutes on low heat.
Add a tbsp of ghee to the pan if needed and then add the chopped almonds. Mix the almonds thoroughly while slightly roasting them.
Transfer the mixture into a large bowl to cool down and constantly stir it to assist the process.
Once the besan mix is at room temperature, add the caster sugar in 2-3 parts and incorporate it with the help of your hands.
Form even size balls of laddus with your hands and plate them. Garnish them with some silver warq and sliced nuts.
The amount of ghee and sugar can vary depending on the specific situation. If the dough in the end seems too dry and crumbly, you can add more ghee. If the dough seems too wet at the end, you can add a little more sugar to bring it to the right consistency.