Sunday, November 11, 2012


At home, 'Rava ladoo' has been considered a poor cousin of all Diwali sweets  – in spite of the addition of cashews and raisins! My father loved it and he’d go for it; the rest of us would ignore it for better options like Gulab Jamuns, Jangiri, and Laddu. Very rarely would Rava ladoo be made at home just like that. Believe me - it tastes good, has very little ghee and is easy to make.

Rava (semolina) (fine) – 250 gms – 2 cups
Powdered sugar – 250 gms – 2 cups
Cardamom – 1 ½ tsp
Cashew nut pieces – 2 tbsp
Raisins – 2 tbsp
Milk – 6-8 tbsp
Melted ghee – 8-9 tbsp

Heat 1½ tbsp ghee and fry the cashew nuts and raisins separately and set aside.
Heat 3 tbsp ghee in a kadhai and fry the fine rava on medium heat for 2 minutes. Then lower the heat and fry it till very light brown – it will give out an aroma. Turn off the heat and continue to stir for 2 more minutes.
Add powdered sugar and mix well so that there are no lumps.
Add fried cashews and raisins and cardamom powder and mix well.

Take 4-5 tbsp of melted ghee and 8-9 tbsp of hot milk and sit down to make the ladoo.
Use half portion of the ladoo powder, add 2 tbsp ghee and 3-4 tbsp of milk and mix well. It should not be too soggy but a bit dry.
Start making ladoo while it is still hot. See that the ladoo is tight and doesn’t have cracks.
Repeat with the second half of the powder.
The ladoos are prepared in two batches - otherwise the mix will turn cold and making ladoos will be difficult.

Don’t over-fry the rava – you will see some of it turning brown as you are stirring it. Keep the flame low and heat it stirring all along for one or two more minutes. Turn off the heat and continue to stir for two minutes more.
If you add more milk, making the ladoos will be very easy but it will be very soft and won’t last.
Use both hands (I mean one finger of the right hand too) for making the ladoo - as shown in the video. 

© Copyright 2011. Brinda Balasubramonian.

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