After going through the list of Sweets and Desserts listed in Tamalapaku, I realized that our favorite one, Rava Laddu is missing. I was looking for an opportunity to make these delicious laddus, when I got an invite to attend my friend's Baby shower. We wouldn't attend a baby shower without taking any sweets and so my first choice was to make Rava Laddus. Moreover my kids love these delicious treats as also S. To this day my MIL tells me of stories of how S used to pester her to make Rava Laddus for him when he was a child! So here is how I prepare.
Ingredients -
Bombay Rava/ Sooji/Semolina 1 cup
Dry Coconut Grated/Powdered 1/2 cup
Sugar 3/4 cup - 1 cup (as desired)
Ghee - 2 Tbsp or more if desired
Cashews broken handful
Raisins handful
Milk 1/2 cup or as needed
Note - To enhance the taste, I sometimes add mixed dry fruits powder to the mix and the taste is divine!!
Method Of Preparation -
In a heated kadai/deep pan , add a Tbsp of ghee and fry the cashews and raisins until the cashews are golden brown in color. Keep them aside in a separate bowl.
In the same kadai, add the remaining ghee and add the rava and roast it until it gets a golden hue and gives out a good smell. In the warm kadai, roast the coconut powder too. Let the rava cool down to room temperature.
In a mixing bowl, add the roasted rava, coconut, cashews and raisins. Add fine sugar and gently mix. If the sugar grain is too granulated, it is better to grind it to a powdered form. Since we use fine sugar I didn't have to do this process.
Now gradually add warm milk to the mixture and check if if the consistency is right to make a laddu. Take small portions of the mixture and make laddus by gently bouncing the mixture in your hand. Take care not to press the laddu too hard as they would become very hard upon drying.
Gently place the laddus in a plate to let them air dry. When they are dry enough, store them in an air tight container. They ususally never survive beyond 3 days at our place!!
Preparation Time 30-35 min
Makes 12-15 laddus
Ingredients -
Bombay Rava/ Sooji/Semolina 1 cup
Dry Coconut Grated/Powdered 1/2 cup
Sugar 3/4 cup - 1 cup (as desired)
Ghee - 2 Tbsp or more if desired
Cashews broken handful
Raisins handful
Milk 1/2 cup or as needed
Note - To enhance the taste, I sometimes add mixed dry fruits powder to the mix and the taste is divine!!
Method Of Preparation -
In a heated kadai/deep pan , add a Tbsp of ghee and fry the cashews and raisins until the cashews are golden brown in color. Keep them aside in a separate bowl.
In the same kadai, add the remaining ghee and add the rava and roast it until it gets a golden hue and gives out a good smell. In the warm kadai, roast the coconut powder too. Let the rava cool down to room temperature.
In a mixing bowl, add the roasted rava, coconut, cashews and raisins. Add fine sugar and gently mix. If the sugar grain is too granulated, it is better to grind it to a powdered form. Since we use fine sugar I didn't have to do this process.
Now gradually add warm milk to the mixture and check if if the consistency is right to make a laddu. Take small portions of the mixture and make laddus by gently bouncing the mixture in your hand. Take care not to press the laddu too hard as they would become very hard upon drying.
Gently place the laddus in a plate to let them air dry. When they are dry enough, store them in an air tight container. They ususally never survive beyond 3 days at our place!!
Preparation Time 30-35 min
Makes 12-15 laddus
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