Dry roast the quinoa flour over medium-low heat for 4 to 5 minutes and set it aside. Roasting helps to remove the raw taste of the flour.
In a mixer jar, add the roasted gram, sugar, and green cardamom. Grind the roasted gram along with sugar and green cardamom into a fine powder.
Combine this ground powder with the roasted quinoa flour. Now add 4 tbsps of vegan ghee and mix well. Do not add all the ghee in one stretch. Then add 3 or 4 more tbsps of ghee and mix well. I used 8 tbsps of ghee for this recipe. (refer recipe notes for the ghee measure)
Now take a small amount of the prepared mix and shape it into a small round ball. Press the laddu tightly so that it stays intact. Similarly, make laddus with the remaining flour.
Store in an airtight container. It should stay well for about ten days at room temperature and more when refrigerated.
You can use dairy-based ghee instead of vegan ghee. Also, you atleast need a minimum of 6 tbsps of ghee for this measure. If you add too little ghee, you will not be able to shape the ladoo, and if you add too much ghee, the ladoo will be soft and a bit sticky. Initially, when you shape the ladoo, especially with the hand's warmth, the ladoo will be shiny, thanks to the ghee. But as it rests, it will be stiff and intact.
Quinoa flour is optional too. If you are skipping, then increase the fried gram or pottukadalai to 1 cup.
I used green cardamom for the flavor, but you can add saffron too. In the case of saffron, just roast it for a minute and grind it along with sugar.
I did not add any nuts but you can 2 to 3 tbsps of slivered nuts of your choices.