Wash and soak the chana dal for 4 hours.
Drain the water completely.
Grind this into a slightly coarse paste.
Do not add any water while grinding.
Heat oil in a pan.
Make small balls and deep fry in oil.
Fry till crisp.
Alternatively you can pat this into thin patties and bake this in an oven till crisp.
Refer my baked masala vada post for more details on the temperature.
Once deep frying is done, take out and drain in a kitchen towel.
Allow this to cool completely.
Pulse this in batches in a mixie.
The dal mixture will be little coarse and dry.
Meanwhile in a pan add ghee and add the cashew nuts.
When it is slightly roasted, add the raisins.
Fry this till they fluff up and the cashew nuts become golden brown.
Take out and keep this aside.
In the same pan add the ground chana dal mixture.
Cook in a medium low flame for 2 minutes.
Keep this aside.
In a pan add the sugar and add ¼ cup of water.
Let this boil and come to one string consistency.
Now add the chana dal mixture and mix well.
Switch off the flame.
Add the cardamom powder and roasted cashew nuts and raisins.
Mix well and allow this to become warm.
Take small portions and make ladoos.
Juicy bakery style ladoos are ready.