1 cup ( 100 g ) rawa ( sooji )
1 cup milk
1/2 cup water
1 cup ( 100 g ) sugar
1 teaspoon ghee ( for frying rawa )
1 tablespoon + 1 teaspoon extra ghee
2 pinches cardamom powder
150 ml oil for frying jambools

Boil milk and water. Keep aside.

In a wide iron kadai, heat 1 teaspoon ghee. Fry rawa ( sooji ) on a low heat till light brown and fragrant.

Pour diluted milk evenly with one hand and simultaneously stir with a spatula with the other hand. Mixing of rawa in boiling milk is very important . It should be mixed evenly - else it may form lumps. Cover with a lid and cook on a low heat for 10 - 12 minutes or until it is dry. Stir occasionally.

Add sugar and cook for 5 more minutes.

Sprinkle cardamom powder. Mix well.

Add 1 tablespoon ghee. Mix well. Remove from the heat and keep aside for cooling.


Rawa balls and Fried Rawa balls

Divide the rawa mixture into equal parts and make small balls ( jambool ). Smear the palms with little ghee when making rawa balls.

Heat oil in a frying pan / kadai. Reduce heat to medium and fry jambool in batches ( 10 jambools at a time ) until golden / brown color. Drain and remove.

In a bowl, mix sugar and water together. Boil sugar syrup on a low heat for 10 - 12 minutes. Sugar solution thickens and a string appear between thumb and forefinger when testing.

Gently stir jamoons in this sugar syrup and keep aside for 4 hours. A shining sugar coating will form later. Store in an airtight container.