In a wide pan, lightly heat up the ghee, add atta (wheat flour) & maida (all purpose flour), mix well, and roast on a LOW flame (stirring intermittently) for about 30-40 mins.
Properly roasting flour is key to the recipe, so do not increase the flame to speed up the process as you might get unevenly roasted flour at best, and burnt flour at worst. Also do not forget to keep mixing the flour around every few minutes to get an even roast.
The flour is well roasted when it starts giving off a light fragrance of roasted flour, and turns golden, slightly reddish. But ensure it doesn't turn too red or brown, because that means the flour has burnt, which will spoil the taste of the ladoos.
Once done, transfer the roasted flour into a wide bottomed dish (so you can mix well), add in the sieved powdered sugar, elaichi powder & raisins or nuts (as per your preference), and then mix everything well, using a spoon (because at this point the flour will still be hot to touch).
Set the flour mix aside for 5-10 minutes, so that it cools down a bit, but not too much, as it is best to start shaping the ladoos while the flour is still warm, because it binds better.
Once it's warm to touch, mix in the flour mix once by hand so that it is all one homogenous mixture, before forming the ladoos.
To make a ladoo - take a small portion of the flour mix in the palm of your hands, and press the mixture tightly together, while slowly trying to shape it into a small ball.
Repeat with the rest of the mixture, and place the ladoos on a serving tray to cool for 5-10 minutes before you serve.