Though I have a sweet tooth, when it comes to making traditional sweets I have always enjoyed them store bought or prepared by someone else.
As working women we some how squeeze time to cook for our daily meals. So taking time to make something extra like sweets or savouries is not much in my dictionary. I feel investing so much time on making these sweets is not much worth when we can get professionally made ones in sweet stores. More over sugar is one thing that is out of the menu list when it comes to a healthy diet. Nevertheless, blog hopping always inspires us to try new dishes. All the more when it is raining traditional Indian sweets in all the Indian Food blogs.
So this weekend I adventured on Rava laddu. Rava laddu is a traditional sweet made in South India..I think most of our South Indian food blogs have this in their "Sweets Recipe Index". Growing up I was not much a fan of this sweet, except when made by one of my aunt as a must for very Christmas.
Unlike most traditional sweets which take time and difficult steps to make, "rava laddu" can be made in a jiffy. It takes less than thirty minutes to make a plate full of laddus, provided all ingredients are available in our pantry. Its like you just thought to make them and in the next half hour they are ready for the family to enjoy, if you put your thought into action.
There a few different ways to make this sweet. Addition of ghee, grated coconut and milk make it moist and to enhance the flavour cardamom powder is added. After trying for a couple of times I really dicovered the secret of making moist firm laddus which are not too soft or too brittle to break. So here is the test and tried version of my Rava laddus.
1 cup Semolina/Rava
1/2 cup Shredded Coconut
2/3 cup Sugar
2 Tbsp Ghee
1 Tsp Cardamom powder
2-3 Tbsp milk
2 Tbsp Cashew nuts and Raisins mixed
Heat 1 Tbsp of ghee in a pot/Kadai/Pan, add cashew and raisins and fry till raisins are puffed up and cashew changes color slightly. Drain and remove. Set aside
Now add Grated Coconut and roast for a minute or two and then add 1/2 tbsp more ghee and add the rava to roast it thoroughly.
Keep stirring continually for 5 - 7 minutes coating the rava with ghee and mixing it with coconut. Add the cardamom powder and mix well.
Add sugar and keep stirring till the sugar is almost dissolved.
Add the roasted cashew and raisins.
Now add 1 Tbsp of milk and mix thoroughly as the rava tends to thicken up.
Remove the container from heat and spread a part of the rava mixture on a greased plate.
To this part add enough milk when still hot and mix to keep the rava moist and to make the laddus easily and to retain their shape.
With the remaining ghee keep greasing the fingers and quickly make ladoos of small lemon size.
Repeat the same with the reamining portion of rava mixture.
Usually for one cup of rava you can get 8- 10 laddus.
Store in a air tight container for up to a week.
Sending the Rava laddus for the Food blog events Sweet Series hosted by Sirisha and FIL -Ghee Sweets hosted by Sanghi