Thengai Burfi (coconut Burfi)

For  25 pieces

Ingredients:
Coconut grated 1
Sugar 3 cups
Ghee 1 cup
Cardamom powder 1 tsp
Cashew nut 1 cup

Method:
Soak Cashew nut in hot water for 10 minutes and grind it to a paste.
Grate coconut and make a paste of it.
Keep a plate greased with a teaspoon of ghee ready and keep aside.
Add the cashew nut paste, coconut paste with sugar, ghee in a heavy bottomed vessel and mix well.
Keep stirring, add green cardamom ones it starts boiling.
Keep stirring till the semisolid paste leaves the sides.
Put the semisolid paste  to the greased plate and level it with a bottom of a greased stainless cup.
Keep aside for 10 minutes and cut into the required shape of burfi. Either into squares or diamonds.
Note: The ratio of coconut to the sugar is 1:1. For 3 cups of coconut it is 3 cups of sugar and 1 cup ghee.

Rava Ladoo (Semolina Balls)

For 25 Ladoos

Ingredients:
Semolina 2 cups
Sugar 3 cups
Ghee 1/2 cup
Green cardamom powder 1 tsp
Cahsew nut few

Method:
Dry roast the semolina till it is light  brown.
Powder the sugar very well and sieve it.
Grind the semolina dry and sieve it through a sieve.
Sieve the semolina and sugar together so that it mix well.
Add the ground green cardamom powder and mix well.
Break the cashew nut into very small pieces and roast it in little ghee and mix it to the mixture.
Warm the ghee and add it hot to the mixture and mix well and make ladoos of it immediately.
If not able to make ladoos with this ghee add more hot ghee to it and make ladoos.

Note:Rava ladoos are made with very less quantity of ghee, so that it breaks immediately when it reaches the mouth.
For making ladoos the ghee has to be hot, or else making ladoos is a problem.