Rawa / Semolina - 1 cup
Sugar – ¾ cup
Ghee – 50 ml
Cardamom Powder – ½ tsp
Cashews / Raisins – few (optional-to garnish)
Dry Roast the rawa in a pan for few minutes until it tunrs little brown in color and good aroma starts to come. Keep it aside.
Fry cashews and raisins in 1 tbsp of ghee and keep aside.
Heat the remaining ghee in a pan until it melts well. Put roasted rawa, measured sugar in a wide mouth pan and mix well. Now add melted ghee to it and mix well gently. Add a little of hot water to it to gather the rawa mixture as laddus/ balls. Do not add more water. When you are able to roll it into laddus, stop adding water. Now gather the rawa mixture and roll into round shape balls and garnish it with cashews and raisins. Rawa laddus are ready.
You can add even milk (at room temperature) instead of hot water but it reduces shelf life of laddus. If you add hot water, we can store in air tight containers for more days.
When u rollout the laddus into balls, it will be soft and break when u press hardly. But no need to worry because it takes some time to harden itself. Leave it undisturbed for an hour. The laddu will become little hard in that time interval and now you can store rawa laddus in an air tight container.