Step 1: Fry Cashews and Raisins

Heat 2 teaspoons of ghee in a kadai (pan). Add the cashews and fry until they turn light brown. Remove the cashews and set aside. In the same ghee, add the raisins and fry until they puff up and turn light brown. Remove the raisins and set aside.

Step 2: Roast Rava

Add the Bombay Rava to the remaining ghee in the kadai. Fry for a few minutes until it's slightly roasted. Then, add another 2 teaspoons of ghee and continue frying until the rava turns light brown. Remove the roasted rava and set aside.

Step 3: Roast Dry Coconut

In the same kadai, add the dry grated coconut. Add 1 to 2 teaspoons of ghee and fry until the coconut turns light brown. Remove and add it to the roasted rava.

Step 4: Prepare Sugar Syrup

Add 2 cups of sugar and 1.5 cups of water to the kadai. Bring it to a boil and cook until it reaches a one-string consistency. You can check this by taking a small amount of syrup between your thumb and forefinger; it should form a single thread when you pull them apart.

Step 5: Combine Ingredients

Once the sugar syrup reaches the desired consistency, add the roasted rava, roasted coconut, and cardamom powder to the kadai. Mix everything thoroughly until well combined. Turn off the gas.

Step 6: Form Laddus

Let the mixture cool slightly until it's warm enough to handle but not too hot. Grease your hands with a little ghee. Take small portions of the mixture and press firmly to form round laddus. Decorate each laddu with a fried cashew and a raisin.

• Adjust sugar quantity based on your preference; for less sweetness, use 1.5 cups of sugar.

• Ensure the sugar syrup reaches a one-string consistency for the perfect laddu texture.

• Grease your hands with ghee when forming the laddus to prevent sticking and for a smooth finish.

• Substitute dry grated coconut with desiccated coconut powder.

• Add other dry fruits like almonds or pistachios for varied texture and flavor.