Powder sugar and cardamom together in a mixer. Ideal way to do it would be to add the cardamom seeds and a little sugar and giving the mixer a good twirl till you are sure the seeds have been powdered well. Then add rest of sugar and run the mixer again till it is finely powdered. Otherwise, there is a chance that the cardamom seeds do not get powdered. The seeds will remain as is, and neither would the full flavor have blended in.

Heat the pan. Add in half the ghee. Roast the cashews. Remove them as soon as they get slightly browned. Turn off the as. Add the raisins to the pan. As soon as they fluff up, add them along with the cashews to a wide mouthed bowl.

Heat up the pan again. Add the rest of the ghee, and the rava, and roast it.  Idea is to mildly roast it. As soon as the color changes, and a nice aroma of the ghee wafts out,  turn off gas,   but continue to toss it around in the pan. Transfer to the bowl along with the raisins and cashews. Add the powdered sugar and mix well with a spoon.

Add the warm milk little by little and mix well with the spoon. You might not need all of the milk. Be careful to keep a check on the consistency of the mixture. Adding too much milk can turn it soggy, at the same time there should be enough moisture to hold the mass together.

Now is the major challenge!  Make small balls of the mixture in your palm. This has to be done in the heat of things and the mixture should not have cooled. It is the heat of the mixture plus the moistness of the milk that will cement the ladoo together and help retain the shape without crumbling.

The balls might seem a bit soft, but let it stay for 15-20 minutes. Once cooled they will be perfect.