Measure all the ingredients needed and keep aside. Grate or crumble the khoya.
Heat ½ a cup of ghee in a thick bottomed pan or kadai.
Add 1 cup of sooji (rava). Use the finer variety of rava.
Mix very well and keep stirring the rava often on low heat for 8 to 9 minutes.
Keep stirring continuously on low heat, till the rava becomes fragrant and changes color. You will see the rava has absorbed the ghee. Also the rava may expand a little depending on the type of rava you are using.
making khoya sooji ladoo
Add the crumbled or grated khoya (mawa).
Stir well on low heat. You have to keep continuously stirring the mixture for 2 to 3 minutes. By this time the khoya will also melt.
Add ¼ teaspoon of cardamom powder. Stir for a minute more and switch off the flame.
Transfer the mixture to another dish or plate.
Allow the mixture to cool a bit. After 2 to 3 minutes just touch the mixture. If you are able to sustain the heat, then add 1 cup of powdered sugar. Alternatively you could use a spatula or spoon to mix.
Mix well with your hands or a spoon or spatula.
Grease your palms with a bit of ghee. Take a scoop of ladoo mixture while its still warm on your palm. Check if you can handle the heat, then start shaping into ladoo.
Similarly, make ladoo from the rest of the mixture.
Garnish with raisins. Serve sooji ladoo warm or cold. You can also store them at room temperature in an air-tight jar. If refrigerated will last for a week.
Cook the ladoo mixture on low flame through out.
You can garnish the ladoos with raisins. Its optional.
These ladoos are shaped best when the mixture is warm. However do take care of your fingers or use hand gloves.