Instructions 

• First, heat 1/4 cup ghee in a pan and add 1 1/2 cups of rava.
• Roast the rava until it becomes fragrant on a low flame.
• Continue roasting on low heat; avoid roasting on high heat as it will change the color of the rava.
• Now add 1/2 cup of the coconut and roast for 2 minutes.
• Add 1 1/2 cups sugar and 1/2 cups water to a big kadai.
• The sugar is stirred and boiled until it reaches the consistency of 1 string sugar syrup.
• Make sure to extinguish the flame before adding the roasted rava or the ladoo will become hard.
• Keep stirring for two minutes, or until the sugar syrup and rava are thoroughly combined.
• In the meantime, toast 2 tablespoons cashews and 2 tablespoons raisins in a pan with 1 teaspoon ghee until they are golden brown.
• Add raisins, fried cashews, and 1/4 tsp. cardamom powder.
• Mix thoroughly until the batter becomes moist and absorbs the sugar syrup.
• The mixture will be moist at first, then it will start to absorb moisture and become crumbly in texture but still moist.
• Once the mixture has cooled, you can rewarm it in the microwave if it becomes dry. Once prepared, the ladoo will harden.
• Last but not least, rava laddu keeps for a week when kept in an airtight container.