Rava Ladoo is a laddu made with Semolina or Sooji Rava. You have to use a finer variety of rava. Not the powdery kind you use for Pani Puri. If your rava is a little too coarse, just pulse it in a mixie to get the texture right. Same with sugar. Not too coarse, not too powdery.
There are many different ways to make this laddu. Addition of coconut or not is a variation. Same with Milk. I have made this version with Coconut cause that's how we eat in our state Kerala. Most Tamilian Versions skip the coconut. Adding milk helps in rolling the laddu easily. But it reduces the shelf life of the laddu.
I made a batch with 2 cups of rava. I found it harder as I got to the last 5-6 laddu to roll. A smaller batch is obviously easier to make cause you can finish rolling while it is still hot.
Ingredients (Makes 20 small laddu)
Rava/Semolina 1 cup
Sugar 3/4 cup
Coconut 1/3 cup
Ghee 1/4 cup
Hot Milk 1/8 to 1/4 cup (use as needed, i used only 1/8 cup)
Cashews 1 tbsp
Raisins 1 tbsp
Cardamom Powder 1/4 tsp
Method of preparation
1. Heat a little ghee in the pan. Add cashews and fry in low heat till it starts to colour.
2. Add raisins and roast till they plump up. Keep them both aside.
3. Add the rest of the ghee to the pan and roast the rava till it starts to colour a little and smells roasted.
4. Add coconut and roast for another min or 2.
5. Now add the cashews, raisins, cardamom and sugar. Mix well for another min.
6. At this stage, switch off the gas and add a little milk at a time to get a texture where you can roll.
7. Transfer to a bowl and let it cool a little. As soon as you can handle the heat, start working. Sooner the better. I found scooping the laddo with a spoon a sec before rolling helped reduce the heat a little.
8. Roll into a tight ball by pressing in your palms.
9. Repeat for the whole batch.
There are many different ways to make this laddu. Addition of coconut or not is a variation. Same with Milk. I have made this version with Coconut cause that's how we eat in our state Kerala. Most Tamilian Versions skip the coconut. Adding milk helps in rolling the laddu easily. But it reduces the shelf life of the laddu.
I made a batch with 2 cups of rava. I found it harder as I got to the last 5-6 laddu to roll. A smaller batch is obviously easier to make cause you can finish rolling while it is still hot.
Ingredients (Makes 20 small laddu)
Rava/Semolina 1 cup
Sugar 3/4 cup
Coconut 1/3 cup
Ghee 1/4 cup
Hot Milk 1/8 to 1/4 cup (use as needed, i used only 1/8 cup)
Cashews 1 tbsp
Raisins 1 tbsp
Cardamom Powder 1/4 tsp
Method of preparation
1. Heat a little ghee in the pan. Add cashews and fry in low heat till it starts to colour.
2. Add raisins and roast till they plump up. Keep them both aside.
3. Add the rest of the ghee to the pan and roast the rava till it starts to colour a little and smells roasted.
4. Add coconut and roast for another min or 2.
5. Now add the cashews, raisins, cardamom and sugar. Mix well for another min.
6. At this stage, switch off the gas and add a little milk at a time to get a texture where you can roll.
7. Transfer to a bowl and let it cool a little. As soon as you can handle the heat, start working. Sooner the better. I found scooping the laddo with a spoon a sec before rolling helped reduce the heat a little.
8. Roll into a tight ball by pressing in your palms.
9. Repeat for the whole batch.
delicious looking rava ladoos. Happy Diwali.
ReplyDelete