Heat ghee in a thick-bottomed skillet over medium heat.
Roast the cashew nuts and raisins (separately) for a couple of minutes and remove from heat. Keep them aside.
Add the whole wheat flour to the same saucepan and roast the flour for about 35-45 minutes on medium-low/low heat. When you add the flour, it will soak up the ghee and resemble "wet flour". Once you roast the flour for about 35-45 minutes, the flour will be aromatic and will come together.
Remove from heat and let it cool down for some time.
Add the sugar while the ghee-flour mix is still warm to touch. Mix well with hands till well combined and resembles soft bread crumbs.
Add the cardamom powder, raisins, and cashew nuts and mix.
Using a tablespoon, measure out a portion of the mixture into your palm and make laddus (by pressing the mixture tightly in your palm, turning them slowly while shaping them into small balls as you do so.). Place the laddu on a serving platter or a tray.
Repeat with the rest of the mixture.
Set the laddus aside on the tray to cool, as they will be delicate when warm.
Save in an airtight container.