Heat a frying pan on a low flame and dry roast ½ cup of semolina, stirring it continuously for 3 to 4 minutes.

Now, add 1 tbsp of ghee (clarified butter) and fry it for another 2 to 3 minutes on a low flame until you smell the aroma and the white semolina starts turning slightly golden. (Pro tip: Be very careful while roasting the semolina to ensure that it does not burn or its color does not change to deep brown).

Transfer the fried semolina immediately to a plate and let it cool.

In the meantime, take ½ cup of sugar in a mixer.

Grind it to a very fine powder and transfer it to a bowl.

Also, grind the semolina, which has cooled down by now, to a coarse powder and pour it into the bowl containing the powdered sugar. (Pro tip: Semolina cannot be ground into a very fine powder).

Then, add ¼ tsp of cardamom powder to it and mix everything nicely.

Now, heat 2 tbsp of ghee in a pan and first add 1 tbsp of almond and cashew nuts (very finely chopped) to it when hot. Stir and fry them for about half a minute on a low flame.

Now, add 1 tbsp of raisins (finely chopped) and fry them for some time until the raisins plump up a bit.

Now, add this mixture to the semolina mixture in the bowl. Include a tablespoon of very finely chopped pistachios to it.

Mix everything nicely first with a spoon and then with your hand. Then, take a portion of it and press them a bit hard with one hand to shape a ball first and then use both your hands to move it in circular motion within your palms to make a smooth laddu.

Your sweet and tasty homemade Rava laddus are ready to enjoy.