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🌟 Recipe and Ingredients - Take 1 Kg Fresh Khoya (Mawa) , roast it for 3 to 4 minutes in a Kadai pan untill it release ghee. Put it in a bowl. Meanwhile, add approx 500 gram of desi ghee in the same Kadai pan , add 1 Kg of Rawa Semolina (Barik suji), we have to roast it untill it changes its texture. Add ghee in between as per requirement. On low medium flame, after 20 to 25 minutes it will get a golden brown colour, it will release ghee with a pleasant smell. Now add 1 cup of desicated coconut in it and roast it for 2 to3 minutes with suji. Put of the flame and continue stirring it so that it can cool down and will not stick to bottom of Kadai pan. Now you can touch it easily that much you have to cool it down, add the roasted khoya in it, add 1 teaspoon of Cardemom powder, some Chironji / Charoli seeds and Kishmish. Add 1 Kg of sugar powder. All ingredients you can take in half quantity also according to your requirement. Mix them well. Add some amount of milk at room temperature and bind round laddu with hands. You can also add hot ghee to bind laddu but already we have added good amount of ghee and laddu is rich so milk is good option to bind it.We have used 600 to 700 gram of desi ghee here. You can make small or big both size of Laddu as per convenience. Your less time consuming , tasty and easy Suji mawa laddu are ready, enjoy our home experienced recipe this Ganesh Chaturthi !

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