Rava Laddoo for the Indian Cooking Challenge

Hi, hello, how are you all? I know I have disappeared from the blogosphere for some time. As I told in the previous post, my sister and her family are with us for the summer break. So naturally I became little busy chitchatting and visiting different places. Actually I didn’t want to take a break, but time just flew by. Finally I am back with an interesting recipe Srivalli has chosen for “Indian Cooking Challenge” event. I prepared these for my little one’s 5^th b’day party last Saturday. Everyone liked it so much. Thanks for the yummy recipe Srivalli!!

Here is the recipe given by Srivalli:

Ingredients: (Makes - 10 Laddoos of normal size)

• Rava / Semolina - 1 cup
• Sugar - 1 cup
• Ghee - 25 gms.
• Milk - 25 ml
• Cardamom powder - a pinch
• Cashew nuts - 10 whole nuts
• Raisins - 10
• Grated fresh coconut - 25 gms

Preparation:

Heat 2 tsp of ghee in a kadai. Once the ghee is hot enough, simmer the flame and roast cashew nuts and raisins. Once the raisins balloon up, remove. Then roast the grated coconut. Remove once done and Keep all these aside.

Add the remaining ghee and roast the Rava till it’s well roasted and aroma starts coming out.

In a bowl, take all the roasted Rava, Nuts, and Coconut and add the Cardamom powder. Then add the sugar. Mix well.

Then slowly add the warm milk into the bowl. Check if you are able to gather as balls. When you find that milk added is enough to get you laddos, transfer it back to the kadai and cook in sim for 2 mins. Mix well and then cover it and let it rest for 2 mins. Then immediately make balls or laddoos.

My usual way of making Rava Laddus is slightly different than the method given by Srivalli. I first roast cashews, raisins and cardamom in hot ghee and keep aside. Then add rava and sugar and stir for some time and finally add little milk till the mixture comes together. I don't add coconut powder. Then mix cashews, raisins and cardamom with rava mixture and turn off the flame. I take small portions of rava mixture and roll into balls when rava is still warm as it tends to get hardened if delayed.

Tip: To handle warm rava mixture without burning your hand, take some cold milk in a plate, dip your hand/palm in it and then roll the ball. You won’t feel hotness of the rava mixture.