Grind the dahlia in the food processor or mixer to form a fine powder. Grind the sugar along with the seeds from the cardamom pod to a fine powder.

Mix the dahlia powder and sugar + cardamom powder in a mixing bowl.

Break the cashew nuts to small pieces using your hands.

Heat 1 tablespoon of ghee and add the cashew nut pieces and raisins to it. Heat till the cashews turn slightly brown and the raisins swell up.

Pour this into the mixing bowl as well.

Add the remaining ghee little by little and keep mixing as you add till you are able to hold some of the mixture firmly in your hand and it stays and does not crumble.

At this point the laddoos are structurally done. You can add more ghee to make it richer and tastier.

Make key lime size balls our of the mixture till all of the mixture is used up.

Store in an airtight container for up to two weeks or so.