Lightly heat 1/2 tbsp ghee in a pan on low flame. Add broken cashews and raisins, fry till cashews turn light golden and raisins swell up. Remove and keep aside.

In the same pan, add 1/4 cup ghee and then add the jowar flour. Roast on low to medium-low flame, stirring continuously for 5–8 minutes until a nutty aroma arises and flour changes a shade darker. Use spatula to break small lumps while roasting.

Once the flour smells roasted and if you press a little it starts to hold shape, switch off the flame. Let the flour cool slightly but still warm.

Immediately add powdered or grated jaggery and the fried nuts/raisins to the warm flour. Mix well using a spatula or spoon until jaggery melts and blends uniformly with flour.

When the mixture is warm but handleable, grease your palms with a little ghee and take small portions of the mixture. Roll them gently between palms to form round ladoos.

Allow the laddoos to cool completely. Store in an airtight container. They stay good for about 2 weeks at room temperature if kept dry.