In a big bowl add wheat flour, rava and 2 tablespoon full of ghee and mix well.

Add water and knead to form a stiff dough

Keep aside for half an hour and then make 8 balls from the dough.

Press the ball in between your palm and fingers to give a fist shape.

In a frying pan, heat ghee

Once ghee starts boiling add fist shaped dough and fry on a slow flame till it reaches the golden brown color.

Once it is cool enough to touch, break the fried dough into small pieces,

and grind them into powder ( churma) which is coarse like bread crumbs, using a food processor or grinder.

Sift through the sieve so that coarse powder is separated from the fine powder.

Repeat this sieving and grinding until you get all fine powder.

In a big frying pan add the powder (churma) and roast it slightly for 5 min on simmering heat

This will give a nice roasted smell to the powder and it will increase the shelf life of churma also.

Add sugar, cardamom and cashew nuts to the powder and mix well adding little ghee( I used the ghee which I used for frying.

Mix well and shape them into round ball, if you need ghee add more to bind the ladoo you need only 3 tablespoon maximum.

Once you shaped the ladoo store it in an air tight container.