In a pan, heat ghee and shallow fry raisins and cashews and keep aside.
In the same pan, roast semolina until a nice aroma fills up the kitchen. It should not be dark in colour.
Add cardamom and coconut powders too.
Roast all for a few minutes and add condensed milk.
Switch off the flame and make laddus when still warm.
Add cashews and raisins before shaping them into laddus of preferable size.
If necessary, use little milk.
Store these in airtight containers and relish upto a fortnight.
