Rava / Semolina : 1 Cup
Ghee : 1/4 Cup
Sugar : 3/4 Cup
Cashew : 10, broken into pieces
Cardamom Powder : 1/4tsp
1. In a thick bottom vessel add the rava and dry roast for 10 minutes in low- medium flame. when it turns to light golden in color, turn off the flame and keep aside and allow it to cool.
2. Transfer the roasted rawa along with sugar to the mixer grinder jar and make a fine powder. Make sure to powder the rava very very fine,if its coarse,it will not hold the shape for long and easily get broken. Transfer it to a wide bowl.
3. Heat the ghee and roast the cashews in it. Now add the melted ghee and cashews to the Rawa- Sugar mixture along with cardamom powder. Combine well with your finger tips.
4. Make small balls from the mixture and arrange it on a plate. Ladoo hardens when it is kept in room temperature.
As I mentioned earlier, it is very difficult to make the rava ladoo if the roasted rawa is not ground properly. In that case you can add enough warm milk to the mixture to hold the ladoo together. If you are adding milk in the ladoo, make sure that you are storing it in a refrigerator.