Directions

• In a wide pan heat 2 tablespoons ghee on low flame.
• Once the ghee is heated, add sooji.
• Roast until sooji becomes aromatic.
• Add saffron.
• Mix well, add cardamom.
• In a separate pan, heat 2 more tablespoons of ghee.
• Fry cashew and raisins and add to the sooji mixture.
• Remove from flame and let it cool to room temperature.
• Add powdered sugar to the mixture and mix well.
• Portion the mixture into 4 parts. Sprinkle hot milk on ¼ of the mixture and start making round balls, lemon size balls.
• Repeat the last step until all the mixture is formed into laddus.
• After it cools, store in an air-tight container.