Mix wheat flour, semolina/sooji/ravo and 2 table spoon ghee . Add milk and water and knead into a dough. On the side, heat ghee in a frying pan. Make small balls/muthias/koftas out of dough (shape is not important). I just pull a small amount of dough and press it in my fist.
Deep fry the balls/muthias/koftas a few at a time in ghee on low heat. (about 5 minutes)
When they cool down a bit, mix them in a food processor or grinder and make into a coarse powder. In most cases, when you use a grinder or a food processor, you will get a powder that is of uniform consistency. You can pass the powder through a sieve if you think it’s necessary.
Mix ghee (left over from frying), powder and almond pieces and fry it for 5 minutes on low heat.
Add powdered sugar (I just powdered the regular sugar in a small coffee grinder) and cardamoms. The laddu mix is now ready.
Make laddus when the mixture is still hot. Traditionally, these laddus are flat at the bottom and round at the top. Also, it’s common to roll the laddus in khus-khus. This ensures uniform coating of khus-khus all over the laddus and gives them a distinct look.