First warm the ghee in low heat. If it is solidified, then it will melt. Don`t overheat. Warming it is enough.( Ghee is essential to this ladoo for 2 reasons - for adding flavor and as a binding agent.)
In a bowl, sift the chickpea flour.( I find that mixing the flour later after sifting is much easier and also avoids lumps).
Add the semolina and the ghee.
Mix well until well combined.
Take a pan (non stick works too).
Drop the mixture and keep the heat in low-medium heat.
Now comes the essential part.
Roasting this mixture takes anywhere from 10-15 minutes depending on the heat.
Purpose for doing this is to get rid of the rawness of the chickpea flour.
You know it is ready when your whole house is filled with sweetish aroma of the roasting chickpea flour.
There won`t be any change in color hence keep your nostrils vigilant and stirring actions continuous.
You don`t want to overheat the mixture (if you increased the heat to avoid constant stirring ;)) - the mixture will become v dry.
Meanwhile in the same pan (where you melted/warmed ghee), toss the raisins. If there is no ghee, add a little to help the raisins plump up. Set aside.
In the same pan, add the almonds and toast them for 1-2 minutes. Set them aside.
Now Remove the Besan mixture from heat and set aside in a bowl to cool.
Now add the sugar,cardamom and half of almonds to this mixture.
Take a little of the mixture in your hands.
Clump your hands with the mixture to tighten it.
Slowly using your inner palm, rotate it to make small balls.
Though the mixture will not look sticky enough - it will get together to form beautiful ladoos.
Depending on the shape of your ladoos - this mixture makes anywhere between 10-20 ladoos.
The chickpea flour should be warm and not cool. We require the mixture it to be warm since this warmness will help the sugar to melt a bit thereby binding the flour - enough to bind it into ladoos.