1 cup rava/suji
3/4 cup sugar
2 elaichi
1/4 th cup grated coconut
60 ml of evaporated milk
Coarsley chopped cashew, walnuts, almonds. some raisins.
Dry roast the coconut; keep aside.
Grind the sugar and elaichi in mixer to a powder.
Heat some ghee in thick bottomed tava. Fry the dry friuts and raisins and keep aside. In the remaining ghee (add more if required) roast the suji till a nice aroma arises.
Mix the roasted coconut and dry fruits along with powdered sugar. Mix well. While the mixture is still hot, roll the ladoos between palms. Dip the palms in a bowl of water before each rolling. Helps prevent the hands getting burnt as well as in easy ball formation.
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