Ravva Laddu

Ingredients:

1) Upma Ravva (Sooji / Bombay Ravva) = 1Cup.
2) Sugar = 3/4 Cup.
3) Ghee = 3 Tbl Spoon.
4) Milk = 4 Tbl Spoons.
5) Cashew Nuts = Few.
6) Cardamom Powder (Elachi) = 1 Tea Spoon.
7) Grated Coconut = 1/4 Cup (Wet Coconut)
8) Raisins (Kissmiss (Dry Fruits)) = Few (Optional).

Method:

1) Take a small pan add 1 Tbl Spoon of Ghee, fry the Cashew Nuts till they turn to golden colour and remove them from pan and keep them aside
2) In the same pan add  Upma(Sooji) Ravva and roast for about 8-9 minutes, till you smell nice aroma around your kitchen also Sooji turns to light brown shade, remove Sooji from pan and then spread in a wide plate.
3) In the same pan fry wet Coconut  for a minute and keep aside.
4) Take a vessel add Sugar, Roasted Rava, Roasted Coconut, Elachi, Ghee and few drops of milk, mix them well as shown in the fig

5) Prepare small Laddu's using both your hands and decorate with roasted Cashew Nut on top of Laddu.
6) Prepare Laddu little careful and take them on to a serving plate, after few minutes they will come to normal temperature and these Laddu's can be stored in a airtight containers.

Coconut Jaggery Laddu (Kobbari Undallu)

Ingredients:

1) Fresh Grated Coconut = 1 Cup.
2) Cardamom (Elachi) = 1/2 Tea Spoon.
3) Jaggery = 1 Cup(Cut into small pieces).

Method:

1) Take a wide vessel add Coconut, Jaggery and cook on a medium flame.
2) In few minutes Jaggery will start melting and let Coconut cook well in Jaggery syrup.
3) Some times the mixture of Jaggery and Coconut becomes dry then sprinkle little water
4) Cook until the mixture becomes thick.
5) Then add Cardamom powder.
6) Switch off the stove and keep vessel aside.
7) Spread the mixture in a wide plate.
8) Then apply Ghee on your palm and start making small size round shape balls with the mixture.

Note: Don't cook Jaggery and Coconut for too long, the mixture will becomes too hard.