Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Melt half the ghee in a heavy pan and fry the cashews for 1 minute until golden. Add the raisins for 30 seconds until plump. Lift out and set aside.
1 min 30 s - 2
Add the rest of the ghee and the semolina. Roast over a low heat for 8 to 10 minutes, stirring, until it smells nutty and turns pale gold.
9 min - 3
Stir in the coconut and roast for 2 minutes more. Tip into a bowl.
- 4
Blitz the sugar and cardamom in a blender to a fine powder and mix into the semolina with the nuts and raisins.
- 5
Sprinkle in the warm milk a little at a time, mixing, until the mixture just holds together when squeezed.
- 6
Roll into 16 balls while still warm. Cool on a plate; they firm up in 30 minutes and keep for a week in a tin.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
