Dry roast the flattened rice on a low – medium flame till it becomes crispy and golden color.
Remove it from flame and let them cool completely.
Dry roast the peanuts on a medium flame till they turn a brown color.
Let them cool completely.
Remove the skin of the peanuts completely and grind into a coarse powder. Keep it aside.
Grind the roasted poha into a very fine powder and keep it aside.
Grind the sugar into a powder and set aside.
Combine the powdered poha, powdered sugar, peanut powder, cardamom powder and crushed edible camphor in a wide bowl. Mix well until combined and set aside.
Break the cashews into tiny pieces.
Heat ghee and fry the cashews pieces to golden color.
Pour the heated ghee over the poha mixture and mix well with a spoon.
When the mixture is warm enough to handle, make laddoos out of it.
Store in an airtight container.