Semolina or Rawa Laddu is particularly famous in the south, especially in the Mangalore region. They are often served at festive or religious occasions. Though quick and easy to make .... it is very tasty and hugely popular during Diwali, Janmashtami, Holi and other festivals. It's perfect to make when time is short, but you still want a special dessert ... as is today's Tulsi Pooja occasion. In this recipe I have used Sooji/ Rawa, fresh grated coconut, sugar, ghee, cashews & cardamom powder. One can even replace fresh coconut with desiccated coconut or can also make rava laddu without coconut.
Ingredients :
1 cup fine Semolina/ Rawa
1/2 fresh coconut grated
1 cup powdered sugar
7-8 cashewnuts roasted in ghee
7-8 raisins/ kishmish roasted in ghee
1/2 tsp cardamom powder
2-3 tblsp cold milk
4-5 tblsp ghee
Method :
1. Heat 1 tblsp ghee in a heavy pan or kadai. Add the fine rawa and roast it on low or medium flame till the rawa becomes fragrant and changes colour to light golden. Transfer to another vessel to cool.
2. Now in the same kadai roast the fresh coconut for 2-3 minutes on low flame. You can use desiccated coconut instead of fresh coconut. Transfer to the above vessel containing roasted rawa.
3. When the mixture has cooled down, add remaining ghee, powdered sugar, cardamom powder, ghee roasted cashewnuts & raisins. Combine well.
4. Sprinkle milk all over the mixture and take some portion of the mixture in your palm and shape into round ball to form laddus.
5. Serve them or store them in airtight containers for later use.
Ingredients :
1 cup fine Semolina/ Rawa
1/2 fresh coconut grated
1 cup powdered sugar
7-8 cashewnuts roasted in ghee
7-8 raisins/ kishmish roasted in ghee
1/2 tsp cardamom powder
2-3 tblsp cold milk
4-5 tblsp ghee
Method :
1. Heat 1 tblsp ghee in a heavy pan or kadai. Add the fine rawa and roast it on low or medium flame till the rawa becomes fragrant and changes colour to light golden. Transfer to another vessel to cool.
2. Now in the same kadai roast the fresh coconut for 2-3 minutes on low flame. You can use desiccated coconut instead of fresh coconut. Transfer to the above vessel containing roasted rawa.
3. When the mixture has cooled down, add remaining ghee, powdered sugar, cardamom powder, ghee roasted cashewnuts & raisins. Combine well.
4. Sprinkle milk all over the mixture and take some portion of the mixture in your palm and shape into round ball to form laddus.
5. Serve them or store them in airtight containers for later use.
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