• Grate the coconut with a fine grater. You can also blend it smooth in a blender. Measure half cup and set side. Clean the jar for later use.

Frying the coconut and rava-

• In a heavy bottomed pan add a table spoon of ghee and add the rava. Mix well and roast the rava for 8-10 minutes in low to medium flame. Mix often to avoid burning and roast it till nice aroma comes from rava. Remove to a plate and let cool slightly. Its very important to roast rave properly.
• In the same pan heat a teaspoon of ghee and add the coconut. Roast the coconut for two to three minutes and remove. Do not burn the coconut.
• In the blender add the sugar and cardamom and grind till fine powder. After grinding the sugar, do not open the lid for 2 to 3 minutes, if not the powdered sugar will be flying every where.
  
  
• After three minutes open the lid and add the suji and coconut. Give a mix and pulse it for four to five times till you get a semi fine mixture. Do not over grind, if not you will have super smooth rava laddu.
  
  
• If using fine rava you can totally skip grinding or grind just couple of times.

Frying the nuts-

• Wipe the pan which was used to fry the coconut. Now add 2 ½ table spoons of ghee and cashew (or nuts of your choice) . Fry till pale brown. Turn off the stove.
  
  

Making rava laddu-

• Add the ground mixture to the fried cashew. Mix well and remove any lumps.
  
• Add the milk to the rava mixture. and mix it.
• The mixture will look wet, but the moisture will be absorbed be the rava. Close the lid and let cool for ten minutes.
• Mix again and take small portion of the rava mixture and try forming a ladoo.
• If the mixture is crumbly and falling a part, add little more ghee (or milk) and shape the ladoo.
• If the mixture is too soft, wait few more minutes before forming the ladoo or pop the mixture in the refrigerator for sometime.