Rawa ladoo

 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.

Peanut- Jaggery ladoo

First made for Janmashtami, this is an easy 2 ingredient recipe that came out really well.

1 cup peanut

1/3 cup jaggery

On a low flame, roast the peanuts till crunchy. Once absolutely crunchy (test one to check), let it cool then remove the skin. 

Add peanuts and jaggery in a grinder jar and pulse till ground to a coarse consistency- a little oil will release and it will become a mass. [do not grind for long stretches or too much oil will be released and you will not be able to make ladoos].

Take it out of the grinder, and shape into ladoos.

It can be stored outside, but will actually get consumed very fast.