Fry the rava lightly on a medium flame until aroma comes. Care should be taken not to brown it. Cool it and grind it in soft powder form. Keep it. Also Sugar should be powdered in soft form in the grinder. Ratio is 1-1 rava and sugar combinations.
Heat the ghee and fry the cashewnuts and almonds.
Mix the rava and sugar powders, add the edible kapur and elachi mix in, now pour the hot ghee with cashewnut and almonds over the mixture. Mix in nicely, and form round balls.
If required you may add some more hot ghee over the mixture to enable to form round balls.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.