Monday, 26 October 2009

Rava Laddu

A great Diwali sweet, Rava Laddu's are quick and easy to prepare. Enjoy them fresh as they wont last long. A week in a air-tight container is the maximum time they'll last, although you dont have to worry much as they'll disappear much before that.

makes about 20-25 laddu's

Rava/fine semolina - 2 cups
Powdered sugar - 1 1/2 cups
Fresh shredded Coconut - 1/4 th (use only the white)
Milk - 1/4 cup (cold)
Ghee - 1/2 cup
Cardamom powder- 3 pods
Raisins - 1/4 cup
Cashewnuts - 1/4 cup

Method of Preparation:
1. Heat 1 tbsp ghee in a kadai. Put in the cashewnuts and roast for a min untill golden. Drain onto a tissue paper. Do the same with the raisins.
2. Pour the rest of the ghee into the kadai. Keep the heat on low. Add the fine rava and roast untill you get a fragrant aroma. Keep turning with a spoon to avoid the rava from becoming brown. Put off from heat and keep aside to cool.
3. Meanwhile in a large bowl mix powdered sugar with the fresh coconut and cardamom powder. Add the nuts and raisins. Add the roasted rava. Mix untill all the ingredeints are well blended.
4. Add cold milk, just enough for binding (about a tablespoon a time) to small potions of the rava mix and make big lime size balls.
5. Serve fresh.

Tips: Always use fine Semolina, also called as Bombay Rava.
If you're coconut contains too much water you may refrigerate it for about an hour before preparation.
If you like you're sweets really sweet,taste you're mix before adding milk to make laddu's and you may increase the quantity of sugar to your liking.

No comments:

Post a Comment