Milk for binding, cardamom, almonds, ghee, jaggery, and wheat flour.
On low heat, sauté wheat flour in ghee until it turns golden and fragrant.
For a crispy finish, stir in chopped cashews, almonds, and raisins.
Mix the toasted flour, almonds, and melted jaggery well.
For a toasty, fragrant taste, add crushed cardamom.
Mix with milk and, while still warm, form into round laddoos.
Allow them to cool fully before storing them in an airtight container.