Simply take ½ cup freshly grated coconut and lightly toast it in the same pan for about 2–3 minutes, or until the moisture has reduced.

Start by heating 1 tablespoon of ghee in a pan, then toss in the chopped cashews and raisins. 

Fry them until they turn a lovely golden brown, then set them aside.

In a mixing bowl, combine the roasted rava, roasted coconut, sugar, cardamom powder, along with the fried cashews and raisins.

Next, pour in the remaining 2 tablespoons of ghee and gradually add warm milk, mixing it all together until it forms a cohesive mixture.

While the mixture is still warm, take small portions and roll them into round laddu shapes using your greased palms.

Let the laddus rest for a few minutes before you serve them or store them away.