Heat 2 tsp of ghee in a kadai. Lower the flame and roast cashew nuts and raisins.
Once the raisins balloon up, remove. Then roast the grated coconut. Keep all these aside.
Add the remaining ghee and roast the rava till it is well roasted and aroma starts coming out.
In a bowl, take all the roasted rava, nuts, coconut and add the cardamom powder. Then add the sugar. Mix well.
Then slowly add the warm milk into the bowl. Check if you are able to gather into balls.
When you find that milk added is enough to get you laddoos, transfer it back to the kadai and cook in sim for 2 mins.
Mix well and then cover it and let it rest for 2 mins.
Then immediately make balls or laddoos.
Recipe courtesy: http://chefinyou.com/
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.