Ingredients
150 g ghee
100 g crushed cashews & raisins
200 g Rava/Sooji/semolina
1 cup coconut powder
50 g Khoya/Mawa
100 g sugar
1 cup boiled milk (hot)
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Clarified butter — high smoke point, nutty flavor, Indian cooking essential
Traditional ghee lamp — not cookware but every Indian kitchen has one
Fine Indian semolina — upma, rava dosa, suji halwa, idli rava
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Clarified butter — high smoke point, nutty flavor, Indian cooking essential
Traditional ghee lamp — not cookware but every Indian kitchen has one
Fine Indian semolina — upma, rava dosa, suji halwa, idli rava
Record your recipes and experiments — organized cooking journal
You're reading one of recipes available free. Full library with Gastronome.
heat one tablespoon ghee in a thick bottomed pan over slow flame and roast the cashews & raisins. now heat remaining ghee in pan over a slow flame, roast rava/semolina until color changes and it becomes fragrant. you need to stir continuously at the time of roasting rava. it takes minimum 5 minutes. now mix coconut powder in roasted rava and stir for a few minutes again. mix khoya/mawa in roasted rava/semolina now mix sugar and stir until everything mix well. now add the milk and stir continuously. after a few minutes, turn off the flame. wait until mixture cool slightly, form it into small ladoos like a golf ball. if you are not able to hold the mixture, then add little more milk. serve these sweet ladoos after one or two hours. tips: if you do not have khoya/mawa, you can use condensed milk. if used condensed milk, then you need to cook mixture few minutes extra. do not add sugar if using condensed milk because condensed milk is already too much sweet. if you do not love coconut powder you can avoid it.