Ingredients

• 1 cup fine, soft white, fine wheat semolina, not Durum semolina, made from hard wheat. If you can't find fine semolina, grind it in a food processor to fine.

• 1 dessert spoon ghee/clarified butter

• 1/2 cup clotted cream or malai (milk skin formed on top of boiled, cooled milk)

• 1/2 cup sugar, adjust to taste

• 1/2 tsp. green cardamom powder

• 1 tbsp. raisins (optional)

• 6-7 almonds/cashew nuts, finely shredded

• Optional

• 2 tbsp. desiccated coconut

Instructions

1. Melt ghee in a heavy bottomed pan or wok.

2. Add and mix semolina, no roasting or frying required. Just heat it through.

3. Add the clotted cream/malai-milk skin. Stir fry it on low heat, until it becomes golden yellow.

4. Add sugar, cardamom, raisin,almonds and mix well. Add coconut here, if using. Turn off heat.

5. Mix well.

6. Take off the heat and allow to cool, until it can be handled, but still warm, 5-10 minutes.

7. Take 1 tbsp. mix in your palm and roll it, rolling and pressing, to shape it into a ball. This is a laddoo.

8. Continue until all laddoos are made.