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Parts of northern and central Kerala, where Palakkad Tamilians live, are the only areas of the state where Diwali is celebrated. Palakkadi have special rituals and cuisine that are very particular to their community. Rawa laddus are a standard Diwali fare.

Ingredients

• 2 cups semolina or rawa
• 3 cup sugar
• ¼ litre milk
• 10 pods of green cardamom or elaichi, powdered
• 10 cashews broken and fried golden
• 20 raisins, deep fried
• 4 tbsp ghee

Method

Roast the semolina or rawa with the ghee on a low fire till pink. Set aside. Make a thick syrup of sugar and milk of about one thread consistency. Add the semolina to the syrup and the remaining ghee, cardamom powder, cashews and raisins. Cook till quite thick.

Coat one's palms with a little cold milk. And make little balls or laddus of two inch doameter while the batter is still warm. Cool and store in air tight containers.