Rava laddu

Ingredients:
Rava – ½ kg
Sugar – ½ kg
Ghee – 1 cup
Cashews – 50 gm
Elaichi – 5 or 6
(Sugar and ghee quantities can be varied as per taste)

Method:
Dry roast rava in a pan till light brown. Set aside to cool. Grind the cooled rava to a smooth powder. Powder sugar separately and mix with powdered rava. Heat ghee in a kadai, fry the cashews (cut into tiny pieces) and keep aside. Pour heated ghee along with fried cashews and powdered elaichi to the sugar-rava mixture. While the mixture is still hot, make laddus. If required, add more heated ghee so that it can be molded easily into a laddu. Alternatively heat the mixture in low flame on gas stove for few minutes and make the laddus.

Rava Kesari

Ingredients:
Rava/Sooji (unroasted) – 1 cup
Sugar – 2 cups
Ghee – ½ cup
Kesari powder/coloring powder - red colour
Cashews, raisins
Elaichi
(Sugar and ghee quantities can be varied as per taste)

Method:
Fry cashews and raisins in ghee and keep aside. Heat remaining of the ghee in a pan, add rava and fry till it becomes light brown. In a separate vessel, boil 2 and a half cups water. Simmer the pan with rava, and add the boiled water to the fried rava and stir well. Ensure no lumps are formed. After rava is cooked, add the sugar and kesari powder. Keep stirring and add the remaining ghee, keeping the gas in low flame. Add fried cashews and raisins.