Instructions

1. Heat one table spoon of clarified butter in a small pan over low heat. Roast the cashews for two minutes until light golden brown. Add raisins and roast for another minute, raisins will be puffed. Turn off the heat and transfer them in a bowl. Set aside.
2. Heat the remaining ghee in a frying pan over low medium heat. Add semolina and roast until it changes color. It is important to stir continuously so that the semolina roast evenly.
3. Add coconut powder, nuts, powdered sugar and cardamom powder and stir until everything mix well. Turn off the heat.
4. Add two table spoons of warm milk, mix well. The mix should be moist, add more milk if needed.
5. Take 2 table spoons of mixture in your palm and press to make lemon sized laddus. You can make 14 to 16 laddus with this mixture.
6. Serve them after at least after one hour. Laddus can be stored in air tight container for about 10 days.