- 1 cup rava or sooji
- 1 cup finely shredded unsweetened coconut
- 1 cup of powdered cashews, make sure they are powdered quite fine, into a flour-like consistency
- 3/4 cup turbinado or other unprocessed sugar
- 1/2 tsp powdered cardamom
- 2-4 tbsp cashew or almond milk
- 1 tbsp vegetable oil
- 1/4 cup golden raisins
- 1/4 cup cashews, chopped
- A pinch of saffron threads, optional
Heat the oil. Add the raisins and the cashew pieces and saute for a minute or until the raisins start to puff up and the cashews are just very lightly brown.
Add the coconut and saute for a couple of minutes. Stir all the time– coconut can burn easily if left unattended.
Add the cashew powder and saute another 2-3 minutes, stirring frequently.
Add the rava/sooji and again, saute, stirring frequently, until the rava gets quite fragrant. Your nostrils will be able to tell for sure.
Add the sugar and cardamom powder and cook, stirring, for another 3-5 minutes.
Add the almond milk, a little at a time, until you have a mixture that is not too moist but clumps together. Stir in the saffron, if using. Turn off the heat and let it sit a few minutes until cool enough to handle.
Once the mixture is cool enough but still warm, take enough of the mixture to form a ball about an inch in diameter. You can of course make your laddus bigger or smaller, but I like this size the best.
Roll the laddu in your palms to make a round. You can apply a smidge of oil on your palms to make this process easier. Shape the remaining mixture this way.
Share. Eat. Enjoy.