Rava Ladoo

Rava Ladoo, a traditional Maharashtrian sweet, is prepared almost in every Indian household for all festivals. It’s a simple and easy recipe but still exotic and tasty. The coarse texture of the rava and the crunchy taste of coconut will be a treat for the taste buds of the whole family.

Ingredients:

• 1 cup 7 Star semolina
• 1/3 cup Coconut powder
• 1/4 cup Clarified butter
• 3/4 cup Sugar
• 2 tablespoons Cashews crushed
• 1 tablespoon Raisins
• 1/4 teaspoon Cardamom crushed
• 1/4 cup Milk boiling hot

Recipe:

Heat one tablespoon of clarified butter in a small pan over medium low heat; roast the cashews for about 2 minutes until light golden brown. Add raisins and roast for another minute, raisins will be puffed. Turn off the heat and transfer them in a bowl. Set aside. Heat the remaining clarified butter in a frying pan over low medium heat; add 7 Star Semolina and roast until it changes the color lightly this should take 6-7 minutes. It is important to stir continuously making sure Semolina roast evenly.

Add coconut and roast stirring continually for about 2 more minutes. Add nuts, cardamom, and sugar stir until everything and mix well. Turn off the heat. Add about 2 tablespoons of hot milk, mix it well. The mix should be moist. Add more milk as needed. Allow the mixture to cool slightly. Make about 14 Ladoos which are a little smaller than a golf ball, pressing about 1-1/2 tablespoon mixture between your palms. Add little more milk if you are able to hold the mixture. Serve them after at least one hour. Ladoos can be stored in air tight container for about 10 days.