Semolina ladoo, Rava Ladoo

Initial Preparation:

1. Heat 2 tablespoons of ghee in a pan, add in the semolina and roast on low heat until its color is changed to light golden and a nice aroma comes. Set aside.
2. Heat one tablespoon of ghee in a pan, add in the raisins and fry until the raisins are puffed-up on low heat, transfer to a bowl.
3. Now add in the chopped cashew-nuts and fry until slightly golden in color. Transfer to a bowl and set aside.

Ladoo Preparation:

1. Pour milk in a sauce pan and bring to boil. Remove from heat and set aside.
2. Heat the remaining ghee in a pan, add in the grated coconut and saute for about 2-3 minutes or until it turns slightly golden on low-medium heat.
3. Then add in the roasted semolina, fried cashew nuts, raisins, powdered sugar, cardamom powder and fry for 2-3 minutes on low-medium heat . Remove from heat.
4. Add in ¼ cup of warm milk and mix well. The mixture should be moist.
5. Allow the mixture to cool slightly. Then divide the mixture into equal sized portions and make small balls out of it. If you are unable to make the ladoos, add more warm milk, mix well and continue the process. I used ¼ cup + 2 tablespoons of warm milk.
6. Serve them after at-least one hour. Store them in an air-tight container for about 8-10 days.

Yield: Makes about 15-18 medium sized ladoos.