Friday, 1 November 2013

Rava Laddu / Rava Laddoo

Diwali has already stepped in. So wats cooking up special in your kitchen? How many varieties of sweets did u all make? We never celebrate diwali these days. We used to, when I was in Tamil Nadu. My Dad used to bring a big box of varieties of fire works and crackers. I and ma sis, along with our parents and friends, we used to burst them. When we grew up we stopped celebrating. We enjoyed watching fire works rather than bursting them. We used sit in our terrace just looking into the sky to see the mat of fire works, up in the sky. Even Arun loves watching fire works. When ever he see any of them, he calls me to watch them, how ever busy I am. We enjoy to watch the fire works lighting up the sky. 

Even though we never celebrate it, I some how carry the spirit of diwali. It always makes me happy. It could be because, it is the festival of light, colours, sound and sweets. My friend used to get me a box of home made sweets and savories during every diwali. Even my Mom makes her share of Diwali goodies out of which Rava Laddu is ma favourite. Though my schedule is little busy these days, I was planning to make Rava Laddu, only to carry forward the spirit of diwali. That is when Maria uploaded the recipe of Rava Ladu. I started drooling looking at her white Rava Laddus. It was exactly same as how my Mom makes it. Then, there was no looking back. I confirmed. Am gonna make Rava Laddu for this Diwali.

I followed Maria's Recipe. The end result was mouth melting Rava Laddus. I and Arun had a lot. He usually have only one share. If he likes he will have second and third round. So when he had more than one laddu, I was extremely happy. 

It is very easy and simple to make. Relatively low in calories when compared to other sweets. I hardly took 15 minutes to make them. Try it for sure. It is addictive...

Enjoy a happy n safe Diwali!!!!


RECIPE FOR RAVA LADDU/ RAVA LADOO
Ingredients:
Semolina/Rava : 1 cup
Warm milk : ¼ cup
Granulated sugar : ½ cup
Dessicated coconut : ½ cup
Cashew nuts and raisins : 15 each
Ghee : 1.5 Tbsp
Cardamom powder : A large pinch
Method:
  1. Powder the sugar finely along with cardamom powder and keep it aside. It will yield a cup of powdered sugar.
  2. Heat ½ tbsp of ghee in a pan and fry cashews and transfer it in to another vessel, when the colour of cashews changes into golden brown. Similarly fry raisins and transfer them when it becomes plump.
  3. Into the same pan, add dessicated coconut and roast them for 2-3 minutes. Take care not to change the colour of coconut. So keep the flame in medium. Transfer the coconut in to the vessel.
  4. Add remaining ghee to the pan and add semolina to it. Sauté it well till you get a nice aroma of ghee roasted semolina. It will take around 5 mins. Do not burn the semolina. Transfer the roasted semolina to the vessel.
  5. Add powdered sugar and cardamom to it and mix all the ingredients well with a spoon.
  6. Add warm milk part by part and mix it well.
  7. Shape the mixture into firm round laddus.

Enjoy!!!

NOTES
  1. It will be soft but will become firm upon resting.
  2. It stays in room temperature for 2-3 days. If you wanna store for more days refrigerate them. Stays good for 5-6 days.
  3. I got 20 small ladus with the above measurement.

1 comment:

  1. Well Maria dreamt about ladoo she even felt the taste when she woke up ,you drooled seeing her pics now that is called virtually contagious :))
    Rava ladoos look yummm.

    ReplyDelete

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