Fine Sooji/Rava - 2 cups
Sugar - 3 cups(powdered)
Elachi/Cardamom - 1 tspn
Ghee - 1/2 cup or more as required
Milk - 1 to 2 tspns(Optional)
Cashew nuts - broken 2 tablspoons
Dry coconut - 1 tblpn grated
Heat a thick bottom kadai, add 1 tspn ghee, add rava and roast till its slightly brown and gets good aroma. Once cool grind in mixie to fine powder. Transfer it to a wide vessel.
Add sugar powder and mix well with a spoon.
In the same pan, add little ghee and fry chopped cashews till brown. Add this also to the mixture.
Now mix everything finely with a spoon.
Sprinkle little milk and mix by hand.
In a pan heat the ghee in low flame and add to this mixture little by little and make lemon size balls carefully.
If you do not wish to add ghee you can add little ghee and little milk and make balls.
Rava Laddu is ready.
Store it in an air tight container. Its good to prepare for guests and festivals.
Note - If you add more milk shelf life is not long, consume within 3-4 days.
You may also try Sorakkai Rava ladoo and Samba Rava Ladoo