To make Kanik Laadoo, heat a saucepan or a kadhai and add ghee to it.

When it heats up add the whole wheat flour and roast constantly for about 10 minutes on low heat, breaking any lumps in the process.

Now increase the flame medium and roast continuously for 3-5 minutes. Do not let the flour burn.

Reduce the heat to low and add the semolina. Keep roasting continuously.

The flour will be quite stiff at this stage and there might be quite some lumps too.

Repeat this process of increasing the flame to medium and low again, all the while roasting the flour and semolina constantly and breaking the lumps in the process.

Roast the flour on low flame for most of the time, patiently and constantly. Else it will burn and the laadoo will not taste that great.

After about half an hour, you will notice that the flour has loosened up quite well.

Now add the cardamom powder and chopped almonds and mix well.

Roast further for about 10 more minutes till you get a lovely roasted aroma and the flour has changed colour to light brown.

Switch off the flame and cool this mixture completely.

Add the powdered sugar to the cooled mixture and mix well with your fingers.

When all the mixture has been well mixed with the sugar, check for sweetness and adjust as desired.

Take about 2 tbs of the mixture in your palm and start pressing it tightly to get a round shape.

Fix a raisin on the top of the laadoo and press again.

Now place it between two palms and start rolling without applying much pressure. This will give it a round shape and smooth finish to the laadoo.

Repeat this process for all the mixture.

Transfer these laadoo to a dish and let sit for about half an hour.

Pack them in an airtight container and serve the delicious Kanik Laadoo during festivals or on auspicious occasions.