Heat the ghee in a pan/ wok. Turn down the heat and fry the raisins, stirring constantly. Remove them from the ghee once they puff up. In the same ghee, fry the cashewnuts till they're golden brown. Similarly lightly toast the coconut and keep both aside.

Add the rava (semolina) to the remaining ghee and roast the rava, stirring constantly, till it is pinkish in colour and gives off an aroma.

In a bowl, put the rava, cashews, raisins, coconut and the cardamom powder. Add the sugar and mix well.

Now add the milk (1 tbsp at a time) and mix. Add just enough milk so that if you hold the rava mixture in your palm and try to shape it, it should hold the shape.

At this point, put this mixture back inot the pan/ wok (used for roasting the rava) and cook the mixture over low heat for 2 minutes. Stir well, then cover it and let it rest for another 2 minutes. By now the mixture would be cool enough to handle.

Lightly grease your palms with ghee, if necessary, and work quickly to shape into balls the size of small lemons. If the laddoos seem a little soft, they will set once they're completely cool.