Rava laddu / ladoo is a classic Indian sweet prepared during auspicious occasions and festivals.
There are many ways to prepare it. The standard way is to roast and grind the ravai (sooji) and to make balls using hot ghee.
Those ladoos will last long for a month also. I associate the rava ladoo with my chithi (my dad's brother's wife) . It is her habit to prepare snacks at home if she visits some one special.... mostly me:) She makes it in the authentic way using ghee and I will discuss it afterward... may be 'Rava ladoo - part 2'.
But our subconscious mind can never allow us to use such a bulk quantity of ghee, even though the tongue begs for it:) So here is a lesser fat version . Hope you all like it.
Rava / sooji / semolina - 2 cups
Shredded coconut - 1 cup
sugar - 1 1/2 cup
water - 1 cup
cardamom - 5
raisin - 20
Cashew nut - 20
Ghee - 2 tbsp
1.Heat 1 tbsp ghee in a wok.
Fry the cashews and raisins till the cashews turn golden. Keep aside.
2.In the same wok add the remaining ghee and fry the rava till it becomes loosen and fragrant.
Transfer to a plate and keep aside.
3.Now put the shredded coconut and dry roast it till it starts to get mild golden color. Transfer it to the rava plate.
4. Pour 1 cup water to the wok along with the sugar and heat till it gets one thread consistency. (One thread consistency: If you scoop the syrup and pour back using a spoon, the last drop will drip like a single elongated drop).
5.Immediately add the rava and mix well. Put off flame and let it become a thick dough.
6. Add the powdered cardamom, fried cashew , raisin and mix well. Let it get cool (warm) so that we can touch.
Take a lemon size portion and make balls .
Rava ladoo is ready!
Serve as dessert or snack. Makes 20 ladoos.
Store in airtight container . It will last for 2 days without refrigeration and more than a week if refrigerated.
I am not sure of the longevity of these snacks , as they vanish as soon as I make:)
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