These super rich sweets are a traditional maharashtrian sweet made during Diwali festival in India.
By Anita Mokashi
- 1 cup thin semolina/rava
- ½ cup grated coconut
- ½ cup sugar
- 1 tsp cardamom powder
- ⅓ cup milk
- Raisins and cashewnuts
- 4 tbsp ghee
- Dry roast the rava and keep it aside
- In pan heat ghee, add cashewnuts and raisins.
- After 2 mins add grated coconut and cardamom.
- Now add roasted rava and mix well. Keep on stirring for 5 mins. Now add sugar and mix well.
- Once the rava turns brown in color, add milk to it. Continue to mix till the mixture comes together.
- Remove from heat and make small ladoos out of it.
- Store them in an air tight container and consume within 4 days.
Anita Mokashi is based in California, but born and brought up in Mumbai, India. Her blog Crave Cook Click is mostly about Indian cooking, but occasionally she shares recipes from other cultures and cuisines too. Anita is also the publisher of a popular photography blog.