Heat a pan over low to medium heat with about a tsp of ghee. Add the rava to the pan and fry it until it is aromatic. Do not let the rava change color as that will change the color of the ladoo. Make sure that you fry it in low heat. This takes about 5 to 6 minutes.
Let the roasted rava cool down to room temperature.
Transfer the cooled rava to the small mixer jar. Use the small jar as it grinds the rava much finer than the large jar. If making in large quantity, grind the rava in batches. I ground mine in 2 batch.
Run the mixer for about a minute or until the rava is ground to finer texture.
Now add the granulated sugar to the jar, along with the rava and grind it further to make it into as fine powder as you can. I added ½ cup of sugar as I ground my rava in 2 batches. You will find that the rava and the sugar are well incorporated at this stage.
Transfer the content of the jar to a wide bowl and then repeat with the rest of the rava and sugar.
Heat ghee / nei in a pan and add the chopped nuts. Let the nuts brown in low flame and then add it to the ground rava mixture. Add the cardamom powder and mix with a spoon until it is warm enough to handle by hand.
Try making ladoos and if they are too crumbly add a little bit more of melted ghee. Too much ghee will make the ladoos appear too greasy. When you press together a lump of rava mixture and it stays together as a lump, that is the right texture.
Form tight ladoos with the rava mixture and let it cool down entirely before storing it in an airtight container.
I made about 22 rava urundai / rava ladoo with the measurement above.