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 –
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 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.