Place a kadhai and heat it with ghee. Put cashewnuts. Saute till brownish. Take out. Then saute kishmish till brownish. Take it out.
Next into the same kadhai add rest of the ghee. As it melts, add the sooji.
Add a pinch of salt. Give a nice mix. Roast sooji till it is bit brown and gives a nice aroma. Add the pounded cardamom, essence and the fried cashewnuts and kishmish.
Mix all ingredients well.

Next add amul spray. Mix well. Next add sugar. Go on stirring mixing till sugar melts or else you can use powdered sugar instead, to make it faster, but I personally like some granules of sugar as it gives a crunch so I prefer granulated sugar.

As sugar mixes well, add milk. Give a nice mix. Now the mixture starts becoming sticky. Check the binding. If required, add little more milk and mix.
When you get that perfect ladoo binding consistency, switch the flame off and transfer the mixture on to a plate.
Greese your palms with ghee and start binding ladoos when the mixture is still warm.
Keep it in room temperature for some time.

Ladoos are ready!!
Serve the ladoos and gather appreciations 😊