Strain semolina in a sieve.
Take some ghee in a wok and heat sufficiently. Place semolina in ghee and roast on low flame until it turns brown in color. Take out roasted semolina in a vessel and allow it to cool.
Place mawa in wok and roast on low flame until it turns light brown in color. With roasting the mawa, ladoos taste delicious and can be stored for longer time. Allow the mawa to cool.
Make 6 to 7 pieces of cashew, each.
Mix tagar, cashews and cardamom really well in semolina and mawa.
Now, make ladoos in any size as per your preference.
Sooji mawa ladoo are ready. You can eat them now or store them in air tight container for 15 to 20 days and relish eating. Eat whenever you want.