Solution: First of all wait for 10 minutes for besan to cool down a little before adding the sugar. If you add sugar to very hot besan, the sugar might melt completely and then it will become difficult to shape them. However, this usually happens when there's too much ghee in the ladoos. With the ratio mentioned in this recipe, this should not be a problem. Let the mixture cool down, you can also place it in the refrigerator for 5 minutes and then bind the ladoos. When the mixture is warm, it might be a little difficult to shape. As ghee solidifies, it becomes easier to shape into ladoos. Generally speaking, keeping the mixture in the refrigerator for 5 to 10 minutes does the trick, however if you have by mistake added too much ghee you can do the following to increase the volume of the mixture and thus compensating for the extra ghee: 1- Add more roasted besan to the mixture. 2- Add some roasted sooji to the mixture. 3- Pulse some nuts like cashews and almonds and add that. 4- You can also add some almond flour to the mixture.