Tuesday, October 16, 2012

Rava or Semolina Ladoo

Navarathri greetings to  you and your loved ones!!

Makes : 12 – 15  ladoos.

2 cups fine semolina (do not use the regulat thick version)
1 cups grated copra  or fresh coconut
1 ¾ - 2 cups powdered sugar * adjust your level of the sweet
¼  cup ghee (I used only 1 tbsp for frying broken cashew and raisins
1 tbsp. cashewnuts (broken)
1 tbsp. raisins
 1 tsp  cardomom powder
¼  cup warm milk, few strands saffron(optional)
Edible camphor – a pinch


Heat 1 tbsp. ghee in a kadai and fry the cashew nuts to a golden brown and   keep it aside. Fry the raisins in the same ghee and remove and keep it aside.

Add the remaining ghee and fry the sooji in a medium temperature  until the raw smell disappears and you will  get a good fragrance of the rava, at that time switch off the flamt.

Put the fresh coconut/copra (I used fresh coconut) and sugar and keep stirring for few minutes with a spoon. Now throw in the  cardamom, edible camphor, fried cashews and raisins. Now the temperature would be really low like you can touch it with your hands.

Now wet the rava with milk, I normally divide the mixture into two portions and quickly add little by little  milk and mix well and make small ladoos as this mixture will be hot and the milk will help to bind the mixture well so that you can make the ladoos easily.

Complete the full mixture making ladoos.
Yummy ladoos are ready to eat.


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