1 cup rava/suji,
1/2cup shredded coconut,
3/4 cup sugar,
1/2cup chopped cashews and almonds
2tbsp raisins
1tsp cardamom powder
1/2 cup warm milk
2tsp ghee
In a heavy bottomed pan heat 2 tsp ghee. Set the gas flame medium-low and maintain it though out the preparation. Stir in cashews and almonds, while they are still half fried (do not let them roast / turn brown). add raisins, when they start puffing up (do not roast them too) add shredded coconut and keep stirring. Once all contents have mixed add rava and on the medium-low flame keep stirring until the rava is roasted, meanwhile the cashews, almonds and raisins also get roasted to the right degree. This step takes around 5-10min (the fine smell of roasted rava and also the color of rava turning slight golden brown is the indicator to proceed to next step).Add the sugar, stir for another minute.( Do not let the rava turn completely brown.) Add cardamom powder and mix well.
Turn off the flame, add milk using a spoon gradually with constant stirring. Mix well and transfer all the contents on to a plate. Make ladoos immediately while it is still hot, as later the mixture would seem to crystallize and would give a tough time to shape the ladoos.
Let the ladoos cool, after 2-3 hours the outer layer becomes hard while inner core remains soft which is the parameter to judge the perfect rava ladoos.
If you require these ladoos to have a longer shelf life use water instead of milk. But no doubt in saying milk gives it a richer taste and is the best option when you aim to finish these ladoos in not more than a week.
