Rava Ladoo (Sooji Laddo)

Ingredients

• ¼ cup ghee
• 1 cup fine rava (semolina/sooji)
• ¼ cup desiccated coconut
• ¾ cup powdered sugar
• ½ teaspoon cardamom powder
• 2 tablespoons cashews
• 2 tablespoons raisins
• ¼ cup milk

Steps

1. In a heavy-bottomed pan or kadai, heat the ghee over medium-low heat and add the cashews. Roast to light golden brown, then add the raisins and sauté until plump. Remove the nuts and set them aside.
2. Add the fine semolina (rava) and roast over medium-low heat until aromatic, without changing its colour. Stir constantly to prevent burning and roast evenly; this takes about 4-5 minutes.
3. Add the desiccated coconut and continue roasting for another 2-3 minutes.
4. Mix in the powdered sugar thoroughly.
5. Add ¼ cup milk and cook over low heat for 1-2 minutes, stirring continuously until the mixture thickens slightly.
6. Mix in the cardamom powder and roasted nuts.
7. Turn off the heat and let the mixture cool slightly until warm enough to handle, then mix everything together.
8. Grease your palm with ghee. Take a small portion and press and roll it between your palms to form a ball, adjusting the size to your preference. This yields around 15-16 medium ladoos. If the mixture is dry and does not bind well, add 1-2 tablespoons warm milk and mix until a ladoo can be shaped easily without crumbling.
9. Enjoy the Rava Laddus immediately, or let them cool completely before storing in an airtight container for a few days.