Rava laddu

Heat 50 grams of ghee in a heavy-bottomed pan over medium-low heat.

Add the semolina to the pan and roast it on low heat, stirring continuously, until it turns aromatic and very lightly golden, about 10-12 minutes. Ensure it does not brown too much. Transfer the roasted semolina to a large mixing bowl and allow it to cool slightly.

In the same pan, add 10 grams of ghee. Once melted, add the cashew nuts and fry until they turn light golden. Add the golden raisins and fry for another minute until they plump up. Remove the fried cashew nuts and golden raisins and add them to the bowl with the semolina.