1 C fine rava, sooji/semolina (available at Indian grocery store)
½ C powdered cashew (I skipped)
1 C powdered sugar (I used caster sugar, that works fine)
¾ C melted ghee (less or more, please adjust)
½ tsp cardamom powder
fistful broken cashews
In a wide pan dry roast broken cashews till light golden brown color and keep aside. In same pan, dry roast rava on lowest heat, about 5-6 mins. Keep aside.
Powder the sugar if you need. In a big mixing bowl, add the roasted rava, powdered sugar, powdered cashew (if using), roasted cashews and cardamom powder. Mix them well.
Keep the ghee at lukewarm stage. Add it to the mixture little by little and and mix well by using your hand. Stop adding more ghee when your rava ladoo can easily bind. Start making small gooseberry sized ladoos. When the ghee is warm you can bind it easily. Don't make tight balls. It will become firm when it cools.
Recipe by Seven Spice at http://www.7spice.net/dessert/rava-ladoo/