Heat kadai and roast the suji till it is light brown in colour. Then add milk. Mix it well. Add jaggery water and cook till it is dry in consistency. Then add milk powder, cardamom powder and a pinch of salt. Mix it well and cook till it turns light brown in colour.

Rub a little ghee on your palms to prevent sticking. Scoop a small handful of mixture (about 2 tablespoons). Press & roll. Press firmly between your palms, then roll into a smooth round ball. If it crumbles, add a teaspoon of warm ghee or milk to bind. Repeat Continue shaping all laddus. Garnish each with a whole almond or raisin on top if you like. Cool & store
• Let them cool completely before storing in an airtight container.
• They’ll stay fresh for 2–3 weeks at room temperature.