Lingkan Reang
In a pan, heat ¼ cup ghee and roast 1½ cup rava on low flame until aromatic.
Stir in ½ cup coconut and roast for an additional 2 minutes, set aside.
In a kadai, boil 1½ cup sugar with ½ cup water until it reaches one-string consistency, then turn off the flame.
Add roasted rava to the sugar syrup and mix until well combined, let it sit for 2 minutes.
In a separate pan, heat 1 tsp ghee and roast 2 tbsp cashews and 2 tbsp raisins until golden brown, then add ¼ tsp cardamom powder.
Mix the nut mixture into the rava, shape into ladoos immediately, and store in an airtight container for up to a week.