Roast atta well in medium flame stirring continuously.
If you feel its turning brown quickly at bottom, you can even roast in low flame. Roast very well, until it turns golden brown, taking care not to burn it.
Powder sugar with cardamom seeds.
Take both atta and powdered sugar in a mixing bowl. Melt ghee and add it to this and mix well.
Now keep a shallow bowl with a tablespoon of melted ghee and powder pistachios coarsely and take it in another shallow bowl/ plate.
Shape ladoos and dip (touch) a small part of the ladoo in ghee.
Then the ghee dipped part in powdered pistachios. This way it sticks to the ladoos. Continue the same to finish.
Arrange in individual mini muffin liners if desired.