To begin making the Rava Ladoo Recipe, we will first heat a teaspoon of ghee in a small pan on low heat; roast the cashew nuts until lightly golden and crisp. Once roasted add in the raisins and sauté for a few seconds. Turn off the heat and keep this aside.
Preheat a pan over medium heat and roast the rava/sooji/ semolina for about 4 to 5 minutes until you get a roasted aroma. Ensure it does not brown and burn.
Once the sooji is roasted, add the dessicated coconut and roast for a few seconds.
Once roasted, turn off the heat, transfer to a bowl and keep aside to cool.
Into a mixer grinder, add the sugar and blend to make a fine powder.
Add the roasted sooji/rava, dessicated coconut to the powdered sugar and blend to powder the rava/sooji a bit (it will still be coarse). Powdering it a little will give a better texture and bite for the rava ladoo.
Into a large mixing bowl, add the sugar, rava and coconut mixture, the cardamom powder, roasted cashew nuts and raisins.
Give the mixture a stir.
Add the melted ghee and combine it well together. Shape the rava ladoo mixture into 15 to 20 equal size balls.
If you are unable to hold the mixture and shape it into a ball; add in a tablespoon of milk or ghee or both to help it come together.
The Rava Ladoos are now ready to be served. Store them in an airtight container for about 2 weeks.
Serve the Rava Ladoo as a dessert after your everyday meal of Punjabi Dal Tadka, Arbi Shimla Mirch Sabzi and Phulka with your family.