semolina,vermecelli and poha ladoos

Ingredients:

Rawa(Semolina) 1 Cup
 (100 gms) Vermicelli
1 Cup Aval 1 Cup(poha)
Ghee 1 Cup
Cashew nuts 10
Sugar 3 Cups
Cardamom powder 1/2 teaspoon

Method:

Heat the pan and dry roast rawa, vermicelli & aval till the rawa turns golden brown colour.Take the roasted rawa(Semolina), vermicelli, aval and sugar in a mixer Grind it to a nice powder and take the ground flour in a vessel and keep it aside In a pan, heat a little amount of ghee and add the cashews and fry until it turns golden brown color and keep it aside.Now heat the remaining ghee in a low flame and add cardamom powder Take the ground Rawa/Sooji mixture in a separate pan and 1 ladle of ghee around the ground mixture along with few cashews and using a spoon mix the mixture well. Make sure that the ghee- Rawa/Sooji mixture is in a right consistency that lets you make small lemon sized balls.Now take small quantity of Rawa/Sooji mixture and press it hard to make it like a small ball/lemon Repeat the above steps for the remaining ground Rawa/Sooji mixture. The delicious triple shot Laddu is ready for serving. Store it in an air tight container.