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Rava Laddu



4 tablespoons butter or  ghee
80 g cashew nuts, cut into small bits
50 g coconut, cut into small bits
50 g raisins
260 g semolina
15 cardamoms, pounded
150 g icing sugar, sifted
generous pinch of saffron
100 ml very hot milk (+ or -)


Heat butter and fry the cashew nuts and coconut until golden brown. Put into a mixing bowl.

Fry the raisins in the same butter or ghee until puffs up and place it inside the mixing bowl.

In a separate pan, dry roast the semolina until fragrant and transfer to mixing bowl.

Add in the cardamom and icing sugar.

Stir to combine well.

In the same pan, dry roast the saffron strands on very low heat. Crush it lightly and add it to the hot milk.

Sprinkle the hot milk over the semolina and form into tight balls, the size of a lime.

Leave to cool before storing it in airtight container or wrapping in cellophane.

- Monica Abdul , Singapore

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