Heat the heavy bottomed pan, add rajgira seeds, and roast the seeds until they popped. Roasted Rajgeera will become triple in amount.
Break the gud in small pieces, heat the ghee in pan. Add jaggery and 3 cups of water in a pan let the jaggery dissolve completely over low heat. Cook the jaggery till a two thread consistency is reached.
Mix in the rajgira, chopped cashewnuts and raisins quickly into the syrup. Switch off the flame and cool the mixture slightly so that you can make ladoo easily.
Grease your palms and make medium or large size balls from this mixture (bigger than the normal boondi or besan laddoos).
Let the Rajgira Ladoo cool completely and serve or store in an airtight container.