Ravva Laddu

Ingredients
Makes - 10 Laddoos of normal size
Rava / Semolina - 1 cup
Sugar - 1 cup
Ghee - 25 gms
Milk - 25 ml
Cardamom powder - a pinch
Cashew nuts - 10 whole nuts
Raisins - 10 nos
Grated fresh coconut - 25 gms

Method

• Heat 2 tsp of ghee in a kadai. Once the ghee is hot enough, simmer the flame and roast cashew nuts and raisins.
• Once the raisins balloon up, remove. Then roast the grated coconut.
• Remove once done. Keep all these aside. Add the remaining ghee and roast the Rava till its 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 as balls.
• When you find that milk added is enough to get you laddos, 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.
  Notes: This step may be unnecessary since it forms perfect balls at the get go and even without following this step it comes out well.
• Then immediately make balls or laddus.

Notes:
While roasting the Ravva, make sure you set the stove in low-medium heat, or else there is a chance of the ravva getting over roasted.
Its enough to add only the required amount of milk to get you form balls. Depending on the ravva and the sugar at times we may not use all the 25 gms
Since we add milk, its best to consume within 5 days of making them. If you store them in fridge, you can have them for a week.