Take 1/3 cup sugar in a dry grinder or a small blender.

grind to a fine powder and keep aside.

roasting atta or whole wheat flour:

take 1 cup whole wheat flour (atta) in a kadai or a thick bottomed broad pan.

keep the pan on a low flame or sim and begin to roast the whole wheat flour.

you have to stir often while roasting the flour so that there is even roasting and browning.

roast till the colour changes and you get nutty aroma from the atta (whole wheat flour).

About 7 to 10 minutes on a low flame. timing will vary with the material, size and thickness of the pan.

then add 1/3 cup ghee in the flour.

begin to mix very well.

keep on stirring and roasting this mixture for 3 to 5 minutes more. again here timing will vary with the material, size and thickness of the pan.

do check the taste of the whole wheat flour and it should feel cooked. there should be no rawness in the taste.

Making atta ladoos:

switch off the flame. keep the pan down and add the powdered sugar.

add raisins and mix very well with a spoon or spatula.

break the sugar lumps if any in the ladoo mixture. the ladoos mixture has to be mixed very well.

when the mixture is still hot and the heat is tolerable to you, take a heaped size portion of it in a spoon.

use this portion to shape in to ladoos. the heat should be tolerable. if the heat is not tolerable, then wait for some minutes.

Make medium sized atta ladoos from this whole mixture. 

in case, you are not able to form ladoos, then add a few teaspoons more of the ghee. mix well and then continue to shape the ladoos.

once done, store atta ladoos in an air-tight box or jar. in the cold months, these stay good for a month. but in hot weather, do refrigerate.