Heat tsp ghee in a frying pan. Roast the broken cashews and raisins until raisins are puffed up. Keep it aside.
Dry roast beaten rice ( poha ) along with dry coconut ( kopra ) on medium flame . Let poha get crisp . Keep it aside to cool .
Make a fine powder of sugar using mixer grinder. Add roasted poha and dry coconut mix. Pulse fine.
In a kadai heat ghee. Add powdered poha-coconut – sugar mix to the hot ghee. Add fried nuts, cardamom powder and mix everything.
Mke laddus when the mix is till warm by taking small portion in hand. If you are finding the mix little dry/crumbly, you can add few tsps of milk . However note that, adding milk will reduce shelf life.
Store Poha laddu in an airtight container and enjoy as required. Stays good for 15 days min .
You can use fresh grated coconut also but then the shelf life will come down
If you want to reduce Ghee , If you are finding the mix little dry/crumbly, you can add few tsps of milk. However note that adding milk will reduce shelf life.