Pre-preparation - Before starting cooking, get everything ready. Powder the sugar finely using a blender so it will mix smoothly later. Chop the cashews into small pieces so they fry quickly and evenly.

Roasting the Nuts - Heat 2 tablespoons of ghee in a heavy-bottomed pan (kadai) and add the chopped cashews. Roast them on medium heat until they turn golden brown and smell fragrant. Then, take them out and keep them aside. This step is important because it adds great crunch and flavor.

Roasting the Ragi Flour - Using the same pan and the leftover ghee, add the ragi flour. Roast it on low to medium heat, stirring continuously for about 7 to 10 minutes. When the flour smells nutty and changes to a slightly darker color, you know it’s done. This roasting step is really important, if the flour isn’t roasted enough, the ladoos can taste raw.

Adding Sugar and Ghee - Next, add the powdered sugar to the hot roasted flour and stir well. Keep the flame low so the sugar slowly melts into the flour without burning. Then, add the last tablespoon of ghee and mix everything until the mixture starts to come together and clump a bit. That means it’s ready to be shaped.

Finishing Touches - After the sugar is fully melted and the mixture is warm and a little moist, turn off the heat. Add the roasted cashews and cardamom powder, mix everything well, and let the mixture cool just enough so you can handle it comfortably.

Shaping the Ladoos - While the mixture is still warm (not hot), take small handfuls and press tightly between your palms to form round ladoos. If the mix feels too dry and crumbly, warm a teaspoon of ghee and add it little by little until it holds well. Once shaped, let the ladoos cool completely and store them in an airtight container.