Oct 30, 2008

Rava Laddu..

While on the phone with my Mom before Diwali, I realised that I was way behind schedule for making snacks and sweets for Diwali. My mom said she had prepared only a couple of goodies as its only her and dad at home. On hearing that I really felt ashamed for not having even started with anything. Rava laddu was one that she mentioned that she has made. On hearing that I went back memory lane and how much we love these. It was a long time since we had these, and I had never tried making them at home also. So, I quickly took down the recipe from her and finally made them for the diwali puja.


The one thing I have noticed and love about the Rava Laddus we make is the addition of Cloves/Lavang in it. Have not seen it being used so much in Rava laddu recipes and I wonder why. It gives a very nice fragrance and flavour to the laddus.

Ingredients

Rava/Semolina/Suji - 1 cup
Water - 3/4 cup
Sugar - 1 cup
Cloves/Lavang - 5, slightly crush them.
Raisins - 2 tbsp
Cardamom powder - 1/2 tsp
Ghee - 2 tbsp
I also used a little milk while binding the laddus.

Method

- Heat the ghee in a heavy bottomed pan. Add the cloves and the raisins, when they puff up, add the rava to the pan and on low flame, fry with constant stirring till a nice aroma comes from the rava. Transfer the rava to a plate.
- Now add the water and sugar to the pan, stir and boil till the syrup forms to slightly sticky consistency. It took me about 7-8 minutes.
- Add the cardamom powder to the syrup. Switch off the flame and now add the rava to the syrup. Mix well so that no lumps are there and the mixture is uniform.
- The mixture will be very wet and sticky at this point. Cover the pan and keep aside till it becomes a little dry,i.e. for about 30 mins.
- When still warm enough to handle, take little mixture at a time, and shape into laddus.
- Let cool completely and then store in air-tight container.

Note :

- I used a little milk on my palms while shaping the laddus.
- Midway thru making the laddus, I had to slightly warm the mixture again, as it became slightly dry. Turned out ok with slight warming and with the little moisture from the milk.




Print this recipe

9 Comments:

Meera said...

Rava laddoos are all time favorites. Adding cloves is something new. I will try it when I make them. We make two versions, one with coconut and the other without coconut. The second ones w/o coconut - break easily though. I loved your picture very much.

SMN said...

Lovely looking rava laddu

Purnima said...

Maya, true, haven't come across lavang in any other regional cusine ladoo except for in boondi ladoos. They look marvelous! I hv identical pic taken yest of besan ladoos! :)

Mansi said...

these look real easy and pretty Maya! we generally add a little Besan to this so the laddus hold shape better...but I'll try your version once:)

Ramya's Mane Adige said...

hey, I made Rava laddu as well yesterday!!! :) yours look perfectly round and delicious

DEESHA said...

looks lovely .. i love rava laddoos

PJ said...

this is one of my fav sweet!! I have an award for u @ http://seduceyourtastebuds.blogspot.com/2008/11/my-second-award-and-few-words.html

Uma said...

I exactly follow the same procedure to make rava laddus. Yours turned out perfect and delicious.

Kitchen Flavours said...

Adding spices is something new to me. But i can sense the aroma of them in the ladoos. Something different from routine. Looks perfect and yummy.