Ingredients :

Bombay Rawa – 2 cups (heaped)

Sugar – 2 level cups

Grated coconut – 1/2 cup

Finely cut cashew nuts -1 tbsp

Raisins-1 tbsp

Cardamom Powder – 2-3 pinches

Saffron – a pinch (soak in a little warm water)

Ghee – enough to form laddus, and to fry Cashew & Kismis

Method :

1. Dry roast rawa in kadai without discolouring it.
2. Powder sugar in a mixie.
3. Add rawa in that mixie and process the rawa along with sugar. Add grated coconut (fry lightly in microwave) and run the mixie for a short time.
4. Take it out from mixie and pour it in a broad vessel.
5. Add fried cashew nuts, raisins, cardamom powder and the saffron soaked in warm milk along with the milk.
6. Heat ghee in medium flame till it melt.
7. Pour it over the powdered ingredients and mix with a ladle.
8. When the mixture becomes luke warm make laddus (form balls) using hands. If difficult to make laddus, sprinkle little warm milk to the mixture.

Note: Thanks to Mallika Badrinath , recipe of this Rawa laddu is from her cook book “Traditional Sweets”.