Rava Laddu

🔥 Prep

• Measure out 200 g of rava (semolina) and set aside.
• Measure 150 g of sugar and keep ready.
• Measure 4 tbsp of ghee; keep 2 tbsp aside for later.
• Measure 3 tbsp of milk in a small cup.
• Roughly chop 10 cashew nuts.
• Measure 0.5 tsp of cardamom powder.

🔥 Cook

• 1. Heat a heavy‑bottomed pan over medium heat, add 2 tbsp of ghee and let it melt.
• 2. Add the 200 g of rava and toast for 8‑10 minutes, stirring constantly, until it turns golden‑brown and aromatic.
• 3. Reduce the heat to low, then add the 150 g of sugar, 3 tbsp of milk, the remaining 2 tbsp of ghee, and the 0.5 tsp of cardamom powder.
• 4. Cook the mixture for 2‑3 minutes, stirring continuously, until it thickens and starts to leave the sides of the pan.
• 5. Add the chopped cashew nuts and mix for 1 minute to distribute evenly.
• 6. Remove the pan from heat and allow the mixture to cool just enough to handle (about 2‑3 minutes).
• 7. While the mixture is still warm, take small portions and roll them firmly between your palms to form smooth laddus (about 2 cm diameter).

🔥 Serve

• Store the rava laddus in an airtight container; they stay fresh for up to a week.
• Serve as a sweet snack or dessert, optionally garnished with an extra cashew half of the ladoos laddu ladoo laddu
• Enjoy with a cup of tea or coffee for kids' lunchboxes.