Step 1: Heat a pan and dry roast rava/suji over low flame for 3-4 mins stirring continuously until the raw smell disappears. This is to prevent the rava at the bottom from changing color. Transfer to a plate and let it cool.

Step 2 : Break the cashew nuts into very small pieces.

Step 3 :Heat the same pan again with 2 tsp ghee. Add the broken cashew nuts and roast until golden brown. Drain and keep aside.

Step 4 : Add the grated coconut to the remaining ghee and roast over low flame until you get a nice aroma. Keep aside.

Step 5 : In a mixer first add the roasted rava and cardamom and run for 1 minute till they become a coarse powder.

Step 6 : Now add the roasted coconut, sugar and run the mixer for 2-3 minutes until the sugar also is powdered and all the ingredients get combined well. Transfer to a big plate.

Step 7 : Add the roasted cashew nuts to the plate and mix well. Meanwhile warm up the milk in a bowl and keep it ready.

Step 8 : Heat the remaining ghee in a pan and once it melts, pour it over the rava mixture on the plate and mix with your fingertips.

Step 9 : Add the warm milk little by little with a spoon and make balls with your hands.

Step 10 : Place the balls on a plate arranging them side by side. Leave it for ½ - 1 hour, as it will harden by itself.

Step 11 : Store these rava ladoos in an airtight container and enjoy.

Notes

* Make sure that you roast the rava over low flame. It should not change color.
* You can reduce the sugar by ¼ cup if you want it to be less sweet.
* Do not dump the milk in one go, as you may not need all the milk to make the balls.
* Skip the coconut if you do not like but it gives a good grip, helps in forming the balls easily, and also makes the ball firm.
* If you are not sure the ladoos will stay in shape, after arranging them on the plate keep it in the fridge for 1/2 hour and they will not break.

Courtesy : http://www.ticklingpalates.com