Take a heavy bottom saucepan and put on flame. Heat a tablespoon of ghee and fry the cashenuts and raisins briefly. Drain and set aside.

Add another tablespoon of ghee and add the dessicated coconut. Saute till the coconut is fried and golden brown in shade. Add into the drained nuts mix.

Heat the next tablespoon of ghee and saute the semolina. Fry for at least ten minutes, constantly stirring to ensure it roasts well and doesn't taste raw.

Now add back the coconut mix, add sugar and cardamom powder and mix well. Cook on low flame for five minutes or till the sugar is completely melted. Switch off and empty into a flat tray.

When the mixture is hot enough to handle, add a tablespoon of milk at a time and bring it together. I used around 8 tbsp milk. Shape into small balls and roll.

Allow it to set to room temperature. It hardens as it sets. I made around 12 laddoos.

Store in an air tight container and consume within a week.