Rawa Urundai

Directions

• Heat a dry kadai and lightly toast the rawa until it’s warm to the touch. Transfer to a mixer or grinder and process into a fine powder. Separately, grind the sugar into a fine powder as well.
• Sift the powdered rawa and sugar through a fine sieve into separate bowls.
• Measure the sifted rawa and combine it with an equal amount of sifted sugar in a large mixing bowl.
• Grind the cardamom seeds into a fine powder and add it to the rawa and sugar mixture. Stir until well incorporated.
• In the same kadai, add one teaspoon of ghee and sauté the cashew nuts until golden. Add the fried cashews to the rawa mixture and mix well.
• Return the kadai to the stove, add the remaining ghee, and heat it over low flame.
• Scoop two or three large spoonfuls of the rawa mixture onto a plate. Drizzle one or two tablespoons of the heated ghee over the mixture and combine using a spoon.
• Once slightly cooled, knead the mixture with your fingers. Take small portions and shape them into lemon-sized balls by pressing the mixture between your palms.
• Continue this process until all the rawa mixture is used up.
• You should end up with approximately 20 Urundai balls.