Combine the flour and salt and add the ghee to it. Mix it with your fingers and then slowly add water to make a stiff, non-sticky dough. Keep it aside, covered for about 10 minutes.

In a wide pan, heat the ghee and then fry the rava/semolina until it is light brown. Make sure that you use fine rava for this. Transfer the semolina to a wide bowl and let it cool down a bit.

In a blender, grind the almonds into a smooth powder. Add this to the rava. Also add the cardamom powder, desiccated coconut, raisins and powdered sugar to the semolina. Also grind the desiccated coconut to a powder form before adding it to the semolina. Mix it well.

At this stage, if you want to make it as ladoos, start forming balls with your palm. It is easy to do this when the semolina mixture is slightly warm. If the ladoo crumbles and does not form properly, add a teaspoon or more of melted ghee and form the ladoos again.

Make about 20 small balls from the dough and work at one at a time while keeping the rest covered.

Take one piece of the dough and roll it into a small puri.

Keep about 2-3 teaspoon of filling right in the middle of the rolled dough. Fold the dough half over the filling and form a semi circle. Pinch and seal the edges and using a fork seal the edges further.

Do the same with the rest of the dough and filling.

In the meantime heat the oil. Once the oil is hot, deep fry the kusli’s one by one in medium flame. Make sure that the oil is not too hot, otherwise the outside might become too dark and the dough might not cook entirely.

Drain them on a paper towel lined dish and then once entirely cooled store them in an air tight container.