1 cup fine sooji,
1 cup khoya,
1 cup fresh grated coconut,
1 cup fine sugar,
2-3 tbsp ghee (homemade unsalted butter),
1 tsp elaichi powder (green cardamom powder),
Raisins or chopped dry fruits as per choice
Desicated coconut to coat.
Method:
Heat a non-stick pan, add ghee and when it melts add sooji. Roast sooji on a low flame stirring continously till it turns fragrant. Be careful while roasting sooji, stir continously on a lower flame else it will burn. When done remove from heat. Now add khoya to the same pan, mix and cook for 3-4 minutes. Then add fresh coconut, mix well and cook for 2 minutes. Now add the sugar and keep mixing till it is dissolved in the mixture. After 3 minutes add sooji, elaichi powder and chopped dry fruits and mix well. Remove from heat and cool as room temperature. Spread dessicated coconut in a plate. Now prepare small laddus of the roll them into the desicated coconut and serve.
NOTE:
These laddus are eaten fresh, cannot be stored for more than 2-3 days since it has khoya and fresh coconut. Store them in air-tight container in a refrigerator for 2-3 days.