Rava Laddu

Serves: to make 15 Rava Laddu

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Ready In: 20 mins

3 tablespoons - ghee (clarified butter or drawn butter)

1 tablespoon - raisins (or sultanas)

½ tablespoon - chopped cashew nuts

½ tablespoon - chopped almonds

7 oz - semolina

7 oz - icing sugar (powdered or confectioner's sugar)

4 tablespoons - desiccated coconut

Heat the ghee in a large pan and gently roast the raisins (or sultanas), cashews and almonds until they turn golden brown (about 1-2 minutes). Set aside.
Add the semolina to the pan and roast well until the raw smell disappears. Stir continuously to make sure the semolina does not get burnt, then let it cool off the heat for about two minutes. Add a few spoons of water to the semolina - just enough to dampen it - then mix together until it forms a lump of dough. Set aside for a minute or two, so that the water is fully absorbed.
Add the icing sugar (powdered or confectioner's sugar) and the desiccated coconut while the semolina is still warm and mix well, using your hands. Adjust the sweetness according to your taste by adding more sugar. Adding the sugar when the semolina is still warm, melts the sugar a little and makes the mixture a little sticky. Finally mix in the raisins, cashews and almonds.
Take a small handful of the dough and squeeze between your fingers and palm to form small lemon sized balls. If the mixture is too dry and starts to crumble, add a few teaspoons of milk, one at a time, and form the balls. Don't worry if the Rava Laddu are too soft as they will harden after a while. Cool completely and store in air tight containers (if you can resist eating them first!).