Glass - a volume of 240 ml (all ingredients I had measured using measuring cups). To prepare the dessert the semolina I use Semolina Mistral.

Melt in a frying pan over medium heat half the oil and lightly fry the cashews until Golden brown (I used the already roasted nuts). Chop them not very finely and place in a bowl. Fry the raisins that he's a little swollen, and shift to the nuts. Lightly fry in a pan the coconut (1-2 minutes) and then add it to the nuts and raisins.

Melt in a pan the remaining oil and slightly fry the semolina (about 5 minutes).

Put the semolina in a bowl with the remaining ingredients. Add to the mix the nutmeg and sugar (add the first portion of powdered sugar if the mixture is not sufficiently sweet, add the rest. I used half of this in the ingredients number, although it was possible to add more, so the finished candy I sprinkled icing sugar).

Gradually add the milk (it took me 45 ml of milk). The mixture should be of such consistency that it could form balls. Ready Rava Ladu a bit dry on the outside, but the inside will remain soft and slightly moist. They can be stored at room temperature for 2-3 days, in the refrigerator up to 5 days.