3 cups fresh grated coconut
2 cups sugar
1 cup milk
Heat the milk in a heavy-bottomed pan. When it comes to a boil, add two cups of coconut. Mix well. Continue to cook on low heat until the milk is nearly absorbed by the coconut. Slowly add the sugar. Keep stirring the mixture continuously. Increase the heat to medium and continue to cook until the mixture leaves the sides of the pan.
Empty the mixture onto a plate. When it is cool enough to handle, roll small portions of it between your palms to make the laddus.
Scatter the remaining coconut on another dish and roll the laddus in it.
2 cups semolina (rawa)
1/2 cup powdered sugar
1 cup ghee
1 tbsp cashew nuts, coarsely chopped
1 tbsp raisins, gently fried
1 tsp cardamom powder.
Heat 1 tsp. ghee in a pan and dry roast the rawa till pink. Grind the fried rawa and powdered sugar in a mixer to a fine powder. Heat the remaining ghee and add the powdered rawa, cashew nuts, raisins and cardamom powder. Mix thoroughly.
While still warm, mould into small with your palms.
Cool and store in an airtight container.
Diwali recipes: Coconut and Rawa Laddus