500 gms- Chiroti rave / finest semolina
400gms – Powdered sugar
250 gms + 1/4 cup – Ghee
2 cups – Grated dry coconut
1 tbsp – powdered cardamom
1 cup – Raisin + Cashew
1 tsp – Pachkarpoora / edible kapoor
1/4 cup – Milk
In a big wok, heat 1/4 cup ghee and add the raisins and cashew pieces and fry them till the raisins bloat and cashew turns brown. Drain and set aside. Add the remaining ghee to the same wok and just heat it, and not fuming hot. Add the rava to this and fry for 5 minutes or till you get a nice roasted smell of the rava. When you have a pinch of this, it should be crisp and seperate. Transfer this to a big wide plate, spread it and let it cool. After 5 minutes add the sugar powder, powdered elaichi, roasted raisin and cashew mix, dry coconut, Pachkarpoora and mix well. Let this mixture cool completely. Keep mixing it now and then.
Once the mixture cools down completely, divide the mixture into three parts.
Take one of the parts in a bowl. Warm the milk in a saucepan and add this to the rava mixture gradually by mixing it continuosly. Do not add the all the milk at once. Add only enough to coat all the grains of rava. When you try making ladoos it should hold the shape. This ladoo requires more pressure while making it than the other ladoos. Do not add more milk as it will make the ladoos hard once cooled.