1.Heat pan or kadai and dry roast the rava/sooji to mild brown say for 10 mins and remove from fire.Let it cool off then grind them in a blender to fine powder.Then in a kadai/pan heat ghee,add broken cashew nuts and fry them to golden brown in colour,then fry raisins too and keep it separate.

2.Add 1 cup of sugar,a pinch of salt and add few elachi(cardamom)to the blender and grind them well.I used strainer to remove the cardamom skin.Now add this to rava powder.

3.Now heat ghee in a wok and keep stirring it well,it should be really hot.Let it form little bubbles then switch it off.

4.Now add the cashew nuts and raisins to the rava/semolina mix and keep adding ghee little by little,keep pouring ghee in one hand and stir rava in another hand quickly.No lumps should be formed.

5.Start rolling the balls when the ghee is hot otherwise the ball will not come in shape.I had my mother in law help me roll it.It takes a lot of practice to get that perfect round shape but eventually you will get it.

6.Now roll all the ladoo to fine shape and keep it a air tight container.It will get hard in few mins.This can be consumed in 5 mins.You will get 20 balls.This is made as a special dish during festival time like Diwali and Krishna Jayanthi.