1. Sieve rawa in a large plate or bowl.
2. Add 1 tbsp. melted ghee.
3. Sprinkle milk, press down firmly.
4. Keep aside for 8-10 minutes.
5. Melt remaining ghee in a heavy bottomed pan.
6. Crumble rawa with fingers.
7. Add to melted ghee, stirring continuously with a spatula.
8. Stir and roast till rawa gives out a strong aroma.
9. It turns light pink and ghee starts to separate.
10. Transfer to a large bowl, cool for 2 minutes.
11. Add sugar, cardamom, saffron, mix well.
12. Press firmly, shaping into ladoos of desired size.
13. Cool completely, before storing in airtight container.

Making time: 30 minutes
Makes: 10-12 bite-sized ladoos
Shelflife: 2 weeks