Plate includes

Fresh coconut grated, barik rawa, Pure ghee , Sugar, Milk, Green cardamom, Raisins

Preparation

1. Roast the coconut in a non-stick kadai on medium heat for six minutes or till reddish brown. Transfer to a bowl and set aside. 2. Add the ghee to the same kadai. Add the semolina and sauté, stirring continuously, for fifteen minutes or till light brown. 3. Take the kadai off the heat, add the coconut and stir well. Add the cardamom powder and stir well. Add the raisins, reserving a few for decoration, and stir. 4. In another non-stick pan, cook the sugar with three-fourth cup of water, stirring till the sugar dissolves. Add the milk, collect the scum which rises to the surface with a ladle, and discard. Cook to make a syrup of one-string consistency. 5. Add the semolina mixture and mix well. Cover and set aside for fifteen minutes till the mixture cools a little. 6. Grease your palms with a little ghee and shape into twenty-five laddoo. Decorate each laddoo with a raisin. 7. When completely cooled store in an airtight container. Makes 25 laadoo/700 grams