Melt 1 teaspoon of ghee in a small pan on low heat.

Roast cashew nuts in the melted ghee until lightly golden and crisp.

Add raisins to the pan with cashews and sauté for a few seconds.

Turn off the heat and set the cashew-raisin mixture aside.

Heat 1/4 cup of ghee in a pan.

Add rava/semolina to the pan with the ghee.

Roast the rava, stirring continuously on very low heat, until you get a roasted aroma and it turns slightly golden in color.

Once roasted, add the almond powder, roasted cashews and raisins, cardamom powder, and sugar to the pan.

Sauté for a few seconds until the mixture is well combined.

Allow the mixture to cool slightly.

Once cooled, add the cocoa powder and mix well.

Shape the chocolate rava ladoo mixture into equal-sized balls.

If the mixture is too dry, add a tablespoon of milk or ghee or both to help it come together.

Serve the Rava Ladoos immediately or store them in an airtight container for later.