Melt ghee in a pan, add the cashews and raisins and cook till golden. Remove into a small bowl using a slotted spoon.

Add sooji to the ghee and cook until light brown and aromatic, about 4~5 minutes. Add the dry grated coconut and cook for about 2~3 minutes. Turn off the heat and let the sooji mixture cool slightly.

In the mean time, make the sugar syrup. Combine sugar and water in a saucepan, cook till sugar is dissolved and the mixture starts to boil. Cook till the sugar syrup reaches 1 string consistency, takes about 3~4 minutes.

Add the sugar syrup to sooji mixture and mix until well combined. Sooji absorbs the liquid and the mixture will be less sticky as it cools.

When the mixture is cool enough to handle, make laddoos. Store in an airtight container for up to a week.