- 1 & 1/2 cup fine or coarse rava (sooji/semolina)
- 1 & 1/2 cup powdered sugar, adjust as per desired sweetness
- 3/4 tsp cardamom powder
- 3/4 tsp Koh! Powdered Ginger Root
- 3/4 cup dried fruits,
- 8 to 9 tbsp + 1 tbsp ghee
Heat 1 tablespoon ghee in a heavy-bottomed pan. Add Rava and roast it on medium-low heat for about 8-10 minutes until the Rava becomes a little fragrant and crisp. Do not brown the Rava. Transfer to a bowl and let it cool down.
At the same time, heat a little over half cup of ghee in a separate pan. Once it's completely melted, set it aside and let it remain in the pan. It should be hot when we pour it into the rava and sugar mixture.
Once the roasted Rava has cooled down, transfer to the blender and pulse 3-4 times into a fine powder (do not make it powdery). Then transfer the rava to a mixing bowl, and add in roasted dried fruits, powdered sugar (sifted), cardamom powder and ginger powder. Mix it well to incorporate the sugar and roasted Rava.
Start adding a tablespoon of ghee at a time, and keep mixing until you feel you can form a laddu when you press the mixture. I needed a total of about 8 tablespoons of hot melted ghee. You can adjust accordingly. Make all the laddus and keep them on a greased plate. Let them air dry for a few hours and then transfer to an airtight container.
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