Ingredients and Method to make Rava Ladoo
1 cup medium rava (semolina)
1 to 2 tsp clarified butter (nei/ghee)
3/4 cup unsweetened grated fresh or frozen coconut (if frozen thaw to room temperature)
3/4 cup sugar
1/2 cup water
1/2 tsp cardamom seed powder (elaichi/ ellakkai)
handful dark raisins (optional) (see notes)
In a heavy bottomed pan heat clarified butter (ghee), then add semolina and lightly roast the semolina on low to medium low heat until it emits an aroma. Remove and keep aside.
In the same pan lightly dry roast the coconut for a few seconds until it turns slightly creamy. Remove and keep aside along with the roasted semolina.
In the same pan add sugar and water and place on heat. Allow the mixture to simmer until the sugar syrup achieves a light one string consistency. To check to see if the right consistency has been achieved pour a drop of the syrup on a plate. Blow slightly to cool and then take the syrup between your fingers, if it forms a light thread then it is the right consistency. (see notes)
When the syrup achieves a light thread consistency, add cardamom seed powder, coconut +semolina, raisins if using and mix well. Remove from heat and cool a little.
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1 cup medium rava (semolina)
1 to 2 tsp clarified butter (nei/ghee)
3/4 cup unsweetened grated fresh or frozen coconut (if frozen thaw to room temperature)
3/4 cup sugar
1/2 cup water
1/2 tsp cardamom seed powder (elaichi/ ellakkai)
handful dark raisins (optional) (see notes)
In a heavy bottomed pan heat clarified butter (ghee), then add semolina and lightly roast the semolina on low to medium low heat until it emits an aroma. Remove and keep aside.
In the same pan lightly dry roast the coconut for a few seconds until it turns slightly creamy. Remove and keep aside along with the roasted semolina.
In the same pan add sugar and water and place on heat. Allow the mixture to simmer until the sugar syrup achieves a light one string consistency. To check to see if the right consistency has been achieved pour a drop of the syrup on a plate. Blow slightly to cool and then take the syrup between your fingers, if it forms a light thread then it is the right consistency. (see notes)
When the syrup achieves a light thread consistency, add cardamom seed powder, coconut +semolina, raisins if using and mix well. Remove from heat and cool a little.
The copyright of this content belongs to Veginspirations.com
When the mixture is touchable yet still warm, shape into small balls of desired size. Cool thoroughly to room temperature and store in an air tight container. This does not require refrigeration if consumed in a couple of days. Any longer and it would be better stored in the refrigerator.
Notes:
If the thread is too thick then the ladoo will be hard, if it is not yet a light thread, that is if you take it off the heat too soon then it will not be possible to shape the ladoo. Getting the right consistency is important to get this sweet done correctly.
Most times when I make this rava ladoo I skip the raisins just because I like the taste of the ladoos without raisins more, so it is just personal choice if you want to use the raisins or not :-)
Notes:
If the thread is too thick then the ladoo will be hard, if it is not yet a light thread, that is if you take it off the heat too soon then it will not be possible to shape the ladoo. Getting the right consistency is important to get this sweet done correctly.
Most times when I make this rava ladoo I skip the raisins just because I like the taste of the ladoos without raisins more, so it is just personal choice if you want to use the raisins or not :-)
