Oftentimes we are in a great hurry and find it difficult to spend time in the kitchen laboriously making sweets. This is all too true during the festival period when there are so many activities at home and events elsewhere that attract our attention. Yet the thought of store bought mithai is so depressing, especially to many of us who have homes on other continents! All sweets tend to taste the same - full of sugar and no flavour of their own, so much so that it becomes impossible to distinguish one from the other!!
At moments like this, I look for simple easy recipes. Rava Laddu is one such recipe. I first tried this from the lunch box of a university friend in Delhi. The Laddu was melt in the mouth delicious and when she gave me the recipe I could not believe just how simple it was to make this sweet. In the years, I have tweaked the recipe somewhat and here is my version of the recipe.
1 cup rava (semolina), fine
1/2 cup dessicated coconut, unsweetened
2 tbsp ghee (clarified butter)
3/4 cup sugar
3/4 cup water
1/2 tsp cardamom powder
10-15 kismis (golden raisins)
- Heat a kadai (iron wok), add the ghee. Once it melts, reduce heat and add the semolina.
- Roast the semolina until it begins to become golden and fragrant.
- Add the dessicated coconut and continue roasting for a couple of more minutes.
- Remove from the heat, turn out onto a plate and allow to cool completely.
- Place the sugar and water in a sauce pan, allow the sugar to melt, the cook till the syrup reaches a one string consistency.
- Turn off the heat and add the cardamom. Now pour the mix into the roasted semolina and coconut.
- Mix well and let it stand for about 10-15 minutes. This will allow the mix to cool down and for the sugar syrup to be absorbed into the semolina mix.
- Form a small ball with the mixture by pressing a fistful of the mix in the palm of your hand. Place a raisin on the top. Repeat for the rest of the mixture.
- Set aside and allow the laddus to cool completely before storing them in an airtight container.
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