Boil around ½ cup of water in a pot on a low flame.
½ cup Water
Meanwhile, add ghee and sliced almonds or cashews on a low flame to another non-stick pan and saute for a few seconds.
5 tablespoon Desi ghee, 1 tablespoon Almonds
Now add raisins, sooji(semolina), and coconut and saute it on a medium-low flame for 8 to 10 minutes till you get a nice nutty aroma from sooji and it develops a light golden color. (Keep sauteing it all the time so that it's evenly roasted and will not burn at the bottom).
1 tablespoon Raisins, 1 cup Semolina, ¾ cup Grated coconut
Now add sugar and cardamom powder and mix well for 20 to 30 seconds. Switch off the flame.
1 cup Fine sugar, ½ teaspoon Cardamom powder
Add boiling hot water to this mixture, starting with ¼ cup, and mix well to combine. I have added an additional 1 tablespoon of boiling water. It is good practice to add water little by little and add more water only if the mixture is crumbly.
Cover the pan with a lid and keep it aside for 3 to 5 minutes.
Now, make laddus of the desired size from the mixture. Caution: The mixture will be warm to the touch, but that is when you have to make the laddos. It will harden, and you cannot bind laddus.
Once the ladoo cools down completely, store them in an airtight container. It will last for two days at room temperature and 1-2 weeks in the refrigerator.