First of all make a thick but smooth batter of gram flour and water.
Using a chakli press or a stringhopper with a 3 hole attachment as that similar to moti sev, deep fry them in hot oil on medium to high heat.
Do not fry these much. They should be soft and supple. They should not be crunchy.
Deep fry all in the same manner and set aside to cool.
Meanwhile make a single string consistency sugar syrup with cardamom powder added.
Coarsely grind these fried sev using a dry jar attachment.
Next, stir these ground sev into the warm sugar syrup and mix well.
Fry the almonds and raisins in ghee and add them to the sev and sugar mix.
While still warm, shape into laddus of any size preferable, either big or medium or small.
Garnish with slivered almonds on top and serve.
Relish them upto a week at room temperature or upto a month if refrigerated.
