1 cup sooji
2/3 cup sugar
1/4 cup ghee
cardamom powder
cashewnuts
Dry roast the sooji till golden, but do not let it brown. Allow to cool.
Fry the cashenuts in a bit of ghee and keep aside
Powder the sugar fine and keep aside.
Coarsly powder the sooji. Add to sugar and mix thoroughly
Add ghee, cashewnuts and cardamom powder and mix well so it starts looking like bread crumbs.
Grease palms slightly, and press the mixture to make ladoos.
