Ingredients

• 2 cups - fine semolina (or coarse)
• 2 cups - sugar
• 3/4 cup - ghee
• 4 - cardamoms
• 10 - cashews
• Salt, a pinch

How to Make Mohan Ladoo

• Take the rawa (semolina) in a bowl along with a pinch of salt and mix well.
• Add water little by little and make a thick dough like we do it for chapatti.
• Leave the dough covered in a damp cloth or we can close the bowl using a plate and leave it for 10 mins.
• After 10 mins, again press and knead the dough nd make small balls of out of the dough like we do it for poori.
• Using the roller, make small poori out of a ball. The poori should be thin.
• Repeat the above steps for the rest of the dough balls.
• Meanwhile, heat a kadai or a heavy bottomed pan and add oil.
• Test the hotness of the oil and if it is enough to fry the pooris, then slowly drop the poori one by one and fry it in a medium heat.
• The poori should not be fluffy rather it should be crispy. So when the poori starts to fluff in the hot oil, press it with a spatula and make it flat.
• Repeat the above steps for the rest of the pooris and allow it to cool off.
• Break the pooris, take this in a mixer and grind it to a nice powder to the maximum extent. Though we grind it nicely, sometimes it will be coarse because of the nature of semolina. But try it to the maximum to get a soft and nice powder. Take this ground semolina powder in a bowl.
• Take the sugar and cardamom in a mixer and grind it to a nice powder.
• Once the sugar is ground to powder, add the powdered semolina and grind it to once to mix well with the sugar.
• Take the semolina-sugar powder in a big bowl or a heavy bottomed pan. In a kadai, heat the ghee and add broken cashew and fry it till it turns golden brown colour.
• Add the ghee to the semolina-sugar powder and mix well with the spatula. The hot ghee will melt the sugar. Make lemon sized balls out of the ladoo mixture.