Just pulse in mixer semolina 2-3 times such that they are little fine . Refer note 1 .
Take a thick-bottomed kadai and little ghee to it. Fry the cashew nuts until light brown over low heat. Drain and transfer to plate. Fry raisins in same ghee until they puff up, drain and transfer them to plate.
To the same kadai ,add rava ,coconut and remaining ghee .
Roast it over low heat until its color changes to very light brown and fragrant starts to come .Transfer to a bowl. Be careful , don't over roast .
Next heat water( approx 1/2 cup) and sugar in the kadai over medium flame and stir continuously until sugar melts into syrup ( chachni).The sugar syrup should be sticky and lightly one string consistency. Turn off the heat. Don't overcook the sugar syrup. Ref Notes to see what is "one string consistency " ? Sorry : I couldn't take pic at this stage. As i was afraid while taking pics, my sugar syrup would thicken. :(
Slowly add semolina-shredded coconut mix (prepared in step 3) in syrup and stir continuously to avoid lumps.
Add cashew nuts, raisins and cardamom powder and mix well. Allow it to cool at room temperature until warm enough to handle.
Divide it into equal parts and give them a shape of ball (laddu) with your palms.
Rava laddus are ready.Store in an airtight container . Stays good for minimum 1 week without refrigeration .