Making Cardamom Cashew Laddu involves a few key steps: roasting and grinding the cashews, preparing the sugar syrup, and then combining everything to form the laddus. Follow these step-by-step instructions for a guaranteed delicious outcome:

1. Roast the Cashews: Roasting the cashews is crucial for enhancing their nutty flavor and removing any raw taste, resulting in more flavorful laddus.
   • Dry Skillet or Oven: You can roast the cashews in a dry skillet on the stovetop or in the oven.
   • Stovetop Roasting: Heat a dry skillet over medium-low heat. Add the raw cashews to the skillet in a single layer. Roast the cashews, stirring frequently and constantly, until they are lightly golden brown and fragrant. Be careful not to burn them, as they can go from toasted to burnt quickly, which will impart a bitter taste. This process usually takes about 5-7 minutes. Remove from skillet immediately and transfer to a plate to cool completely.
   • Oven Roasting: Preheat your oven to 300°F (150°C). Spread the raw cashews in a single layer on a baking sheet. Bake for 8-10 minutes, stirring halfway through, until lightly golden brown and fragrant. Watch carefully to prevent burning. Remove from oven and set aside to cool completely.
2. Grind the Roasted Cashews: Once the roasted cashews are completely cooled, grind them into a coarse powder.
   • Food Processor or Grinder: Use a food processor or a spice grinder to grind the cooled roasted cashews.
   • Grind to Coarse Powder: Pulse the cashews in short bursts to grind them into a coarse powder. Be careful not to over-grind, as cashews release oils quickly and can turn into cashew butter if processed for too long. You want a coarse, slightly granular powder, not a fine flour or paste.
   • Set Aside Ground Cashews: Transfer the coarsely ground cashew powder to a bowl and set aside.
3. Prepare Sugar Syrup (One-String Consistency): Making the sugar syrup to the correct consistency is essential for binding the laddus properly.
   • Combine Sugar and Water: In a heavy-bottomed saucepan, combine the granulated sugar and ½ cup of water.
   • Heat and Dissolve Sugar: Place the saucepan over medium heat and stir continuously until the sugar is completely dissolved in the water.
   • Simmer and Thicken: Once the sugar is dissolved, bring the mixture to a boil. Then, reduce the heat to low and simmer gently, without stirring, until the syrup thickens slightly and reaches a “one-string consistency.”
   • Check for One-String Consistency: To check for one-string consistency, take a small drop of syrup on a spoon and let it cool slightly. Then, gently touch the syrup with your index finger and then slowly pull your finger away from your thumb. If a single thin thread or “string” forms between your thumb and finger before breaking, the syrup has reached the one-string consistency. If it doesn’t form a string or forms a thick, sticky ball, it needs to be cooked longer or less respectively. Be careful not to overcook the syrup, as it can harden too much and make the laddus dry.
4. Add Ghee and Cardamom to Sugar Syrup:
   • Add Ghee: Once the sugar syrup reaches one-string consistency, remove the saucepan from the heat. Add the ghee to the hot sugar syrup.
   • Stir to Melt Ghee: Stir gently until the ghee is completely melted and incorporated into the sugar syrup.
   • Add Cardamom Powder: Stir in the ground cardamom powder. Mix well to distribute the cardamom aroma evenly throughout the syrup-ghee mixture.
5. Add Ground Cashews and Mix:
   • Pour in Ground Cashews: Pour the coarsely ground cashew powder into the saucepan with the sugar syrup, ghee, and cardamom mixture.
   • Mix Quickly and Thoroughly: Mix quickly and thoroughly with a spatula or wooden spoon to combine the ground cashews with the syrup mixture. Ensure the ground cashews are evenly coated with the syrup and ghee. The mixture will start to come together and form a thick, dough-like consistency.
6. Cool Slightly and Form Laddus: Allow the mixture to cool slightly until it is warm enough to handle but still pliable enough to shape into laddus.
   • Test Temperature: Test the temperature by taking a small amount of mixture in your hand. If you can handle it comfortably without burning yourself, it’s ready to shape. If it’s too hot, let it cool for a few more minutes.
   • Grease Hands (Optional): Lightly grease your palms with a tiny bit of ghee to prevent the mixture from sticking to your hands and to give the laddus a smoother finish (optional, but recommended).
   • Form Laddus: Take a small portion of the warm cashew mixture (about 1-2 tablespoons) in your hand. Roll it between your palms to form a smooth, round laddu. Shape it firmly but gently. Repeat with the remaining mixture to form all the laddus. The size of the laddus is up to your preference.
7. Garnish (Optional): While the laddus are still slightly warm, you can garnish them if desired.
   • Press Garnish: Gently press a split cashew or a whole cashew (roasted or unroasted) onto the top of each laddu. You can also use a few strands of saffron as garnish, if desired. The warmth of the laddu will help the garnish adhere.
8. Cool and Set: Allow the Cardamom Cashew Laddus to cool completely at room temperature until they are firm and set.
   • Air Dry: Arrange the formed laddus on a plate or tray and let them air dry at room temperature for at least 1-2 hours, or until they are firm enough to handle and store. As they cool, they will firm up and hold their shape.
   • Avoid Refrigeration (Initially): It’s generally not recommended to refrigerate laddus immediately after making them, as this can sometimes make them harder and less melt-in-your-mouth. Let them set at room temperature first. Once fully set, you can store them in an airtight container at room temperature or refrigerate them for longer storage.
9. Store Properly: Once the Cardamom Cashew Laddus are completely cooled and set, store them properly to maintain their freshness and texture.
   • Airtight Container: Store the laddus in an airtight container at room temperature in a cool, dry place. In cooler climates, they can be stored at room temperature for several days to a week.
   • Refrigeration (Warmer Climates or Longer Storage): In warmer climates or for longer storage (up to 2-3 weeks), store the laddus in an airtight container in the refrigerator. Refrigeration will help them maintain their shape and prevent spoilage, especially in humid conditions. However, refrigerated laddus may become slightly firmer. Allow them to come to near room temperature before serving for the best melt-in-your-mouth texture.