In a pan, dry roast 250 grams of kishmish (raisins) on low heat for 2-3 minutes until they become slightly puffed up. Remove from heat and let them cool.
In the same pan, dry roast 100 grams of mixed nuts (cashews, almonds, and pistachios) for 3-4 minutes on low heat. Remove from heat and let them cool.
In a mixer grinder, add the roasted kishmish and nuts. Grind them to a coarse mixture.
Add 1/2 teaspoon of cardamom powder and a pinch of nutmeg powder to the mixture. Mix well.
Grease your palms with a little ghee (clarified butter). Take a small portion of the mixture and shape it into a round ladoo. Repeat this process until all the mixture is used up.
Store the kishmish ladoos in an airtight container and enjoy them as a snack or dessert.