Heat ghee in a pan. add rava and chopped cashews.

Stir often and roast the rava on a low flame till the rava becomes fragrant and change its color. no need to brown the rava. the texture will also appear crumbly, loose and light. the cashews will also become slight golden. if you add more ghee, you will see ghee leaving the sides. takes about 8 to 10 minutes on a low flame.

Add desiccated coconut. stir and roast for a minute or two.

Add crumbled or grated khoya. mix the khoya with the rava.

Then add sugar. now mix the sugar with the rava.

Add cardamom powder and raisins. stir again.

Add milk in parts and keep on stirring. mix very well.

Once all the milk is absorbed and the sugar has dissolved, remove the pan from fire.

Grease your palms with ghee and form ladoos, while the mixture is still hot and you can handle the heat.

Make all ladoos this way and store them in an air-tight jar or box.

Serve rava ladoos plain or with a glass of milk.