Grind sugar and cardamom seeds together to a fine powder and set aside.
Heat ghee in a pan. Add and fry cashews to a golden brown color. Remove from the pan and set aside.
In the same ghee, add semolina and roast on a low flame until light golden color. Remove from the pan and set aside.
In the same pan, add khoya or mawa and roast on a low flame for 4-5 minutes.
Combine roasted semolina and roasted mawa in a mixing bowl and let it cool down a bit.
When it is still warm, add powdered sugar and fried cashews to it.
Mix everything well together.
When it is still warm, shape the mixture into 10-12 laddus or balls.
Let them cool completely and store in an airtight container for 4-5 days.
Video
Notes
Roast the semolina well on a low flame and don't burn it.Make sure you make laddus when the mixture is still warm. If you are not able to make ladoos, sprinkle some milk and try again.