Heat 1 to 2 tbsp ghee in a pan. Add the rava/sooji/semolina and chopped cashews. Roast the rava for 8-10 minutes on a low flame till it becomes fragrant and changes its colour. The texture will also appear crumbly, loose and light and the cashews will become slightly golden. Add the dried coconut and roast for about one to two minutes on a low flame. Add the crumbled or grated khoya/mawa and mix it with the rava. Add ½ cup sugar or as per your taste and mix well. Add cardamom powder - or 5 crushed cardamoms - and the golden raisins and stir. Add milk in parts and keep on stirring and mix thoroughly. Once all the milk is absorbed and the sugar has dissolved, remove the pan from fire. Grease your palms with ghee and form rava ladoos, while the ladoo mixture is still hot and you can handle the heat. Make all rava ladoos this way and store them in an air-tight jar or box.