A glass is a volume of 240 ml (I measured all the ingredients using measuring cups). For the preparation of dessert, I use semolina mistral semolina.
Melt half of the butter in a pan over medium heat and lightly brown the cashews to a golden color (I took the already roasted nuts). Chop them not very finely and put in a bowl. Fry the raisins so that they swell a little and shift them to the nuts. Lightly fry the coconut in the pan (1-2 minutes) and shift it to the nuts and raisins.
Melt the remaining butter in the pan and brown the semolina a little (about 5 minutes).
Put the semolina in a bowl to the rest of the ingredients. Add nutmeg and powdered sugar to the mixture (adds first a piece of powdered sugar, if the mixture is not sweet enough, add the rest. I used half the amount specified in the ingredients, although you could add more, so I sprinkled the finished candy with powdered sugar).
Gradually add milk (it took me 45 ml of milk). The mixture should be of a consistency, so that balls can be formed from it. The finished Rawa Laddo will dry out a bit, but inside it will remain soft and slightly damp. They can be stored at room temperature for 2-3 days, in the refrigerator - up to 5 days.
Have a nice tea party!
