A traditional south Indian sweet recipe, which is especially made during festivals and marriages.
Ingredients:
Sooji or Semolina - 500 gms
(There is a variety called 'chiroti rava' available in the market which you can use readily or you will have to use the 'Bombay rava', and run in a mixer to make the powder of the same though not fine but it cannot be used directly in the recipe.)
Sugar - 250 gms (finely powdered)
Poppy seeds - 1 tbsp (Dry roasted and powdered)
Dry coconut - 2 tbsp (grated)
Raisins - 2 tbsp
Cashew nuts - 2 tbsp (broken into pieces)
Cardamom powder - 1 tsp
Ghee - 3 tbsp
Boiled and hot Water or Milk - as required
Method:
Heat a shallow and large pan and pour the ghee. Once hot, add in the cashew nuts and raisins, fry until brown and then add the semolina and fry until nice aroma starts coming out. Make sure you don't burn it as the taste of the ladoos will go bad.
After roasting the rava, take it out and add the sugar powder, poppy seeds powder, grated dry coconut, cardamom powder and mix well so that there are no lumps.
Pour little by little hot water or milk and make round balls in the shape of ladoos in the required size.
Let it cool completely before you store. It stays well for one week if you are using water and only for 3 days if you are using milk.
Note:
Don't add more water or milk, as the ladoos will break and will not tighten after it cools down. The water or milk is used only to bind them to make ladoos. If you can avoid the liquid ingredients you can do it, by adding more ghee (hot & melted).
Ingredients:
Sooji or Semolina - 500 gms
(There is a variety called 'chiroti rava' available in the market which you can use readily or you will have to use the 'Bombay rava', and run in a mixer to make the powder of the same though not fine but it cannot be used directly in the recipe.)
Sugar - 250 gms (finely powdered)
Poppy seeds - 1 tbsp (Dry roasted and powdered)
Dry coconut - 2 tbsp (grated)
Raisins - 2 tbsp
Cashew nuts - 2 tbsp (broken into pieces)
Cardamom powder - 1 tsp
Ghee - 3 tbsp
Boiled and hot Water or Milk - as required
Heat a shallow and large pan and pour the ghee. Once hot, add in the cashew nuts and raisins, fry until brown and then add the semolina and fry until nice aroma starts coming out. Make sure you don't burn it as the taste of the ladoos will go bad.
After roasting the rava, take it out and add the sugar powder, poppy seeds powder, grated dry coconut, cardamom powder and mix well so that there are no lumps.
Pour little by little hot water or milk and make round balls in the shape of ladoos in the required size.
Let it cool completely before you store. It stays well for one week if you are using water and only for 3 days if you are using milk.
Note:
Don't add more water or milk, as the ladoos will break and will not tighten after it cools down. The water or milk is used only to bind them to make ladoos. If you can avoid the liquid ingredients you can do it, by adding more ghee (hot & melted).
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