Heat a heavy bottom pan on low heat. Add ghee and let it melt. Add cashew and fry them a bit and take them out.
Add raisins to the pan and fry till they are a bit plump. Take them out.
Add rava to the same pan, and roast it. You want the rava to be light golden, but we don't want the rava to become brown or burn. The rava turns light and aromatic. Turn of flame after 8-10 minutes of roasting. Transfer to a large plate and let it cool.
In a grinder jar, add granulated sugar. Grind it to a fine powder. Wait for 2-3 minutes before opeing the grinder lid, so the powdered sugar settles down.
Add the roasted rava and cardamom to the grinder, and grind it along with the sugar to make it fine. If the rava is thick, it will be difficult to bind the ladoo. Transfer the mixture back to the large plate.
Add warm melted ghee and milk (if using) to the roasted rava. Stir the rava mixture with a spoon until it is all combined. Now make sure the mixture is not hot, and use your hands to mix gently. This is a crumbly mixture and does not form a dough (Note: you can taste the mixture at this time to make sure the sugar is perfect for your taste)
Take a small portion of the mixture in your hands. Press down hard with your fingers to form a ball. (Note: if you are just not able to make a ball and it is too crumbly, add 1 tablespoon more milk to the mixture and try again)
You can make 10-12 ladoo's with this mixuture. Enjoy!