Heat a pan and dry roast rava/suji over low flame for 3-4 mins stirring continuously until the raw smell disappears. This is to prevent the rava at the bottom from changing color. Transfer to a plate and let it cool completely.
Break the cashew nuts into very small pieces.
Heat the same pan again with 2 tsp ghee. Add the broken cashew nuts and roast until golden brown. Drain and keep aside.
Add the grated coconut to the remaining ghee and roast over low flame until you get a nice aroma. Keep aside.
In a mixer first add the roasted rava and cardamom and run for 1 minute till they become a coarse powder.
Now add the roasted coconut, sugar and run the mixer for 2-3 minutes until the sugar also is powdered and all the ingredients get combined well. Transfer to a big plate or bowl.
Add the roasted cashew nuts and mix well.
Meanwhile warm up the milk in a bowl and keep it ready.
Heat the remaining ghee in a pan and once it melts, pour it over the rava mixture and mix with your fingertips.
Add the warm milk little by little with a spoon and make balls with your hands.
Place the balls on a plate arranging them side by side.
Leave it for ½ – 1 hour and it will harden by itself.
Store these rava ladoos in an airtight container and enjoy.