April 14, 2018

rava laddu | rava ladoo with milk | ravva laddu without ghee | semolina laddu recipe | diwali sweets | ladoo (laddu) recipes

Ravva is nothing but sooji or semolina which Indians use regularly in cooking. Rava upma is the basic yet very common recipe which we Indians prefers to cook in the busy mornings for breakfast because it`s a time saving recipe. Apart of upma, using rava can make some more dishes like sweets and snacks. Ladoo/Laddu is one of the popular Indian sweets which plays a key role in our festival times.
This rava laddu is quite famous and can prepare in minutes with very few ingredients. Ghee is the most important ingredient in laddu recipes because it gives a rich taste yet adds a nice flavor. But also ghee is high in calories,so I thought to make withour ghee version.In this recipe i have used milk and around 2 tablespoons of ghee. I was impressed with result, because it came out so good and tasted nice even without ghee. If you are planning to make some healthy sweets, must try this and you`ll like it definitely.
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CATEGORY- Sweets | Laddu | Festival special sweets | South indian sweets | Sooji
Ghee/clarified butter-2-3 tablespoons
Cashew nuts+ Almonds5+5
Raisins -few (5-10)
Sooji/Semolina/Rava-1 cup
Sugar-3/4-1 cup
Cardamom powder -1 teaspoon
Full cream milk or 3% fat milk-1 cup
Heat a nonstick pan, add ghee, roast nuts and raisins and keep them aside.
In the same pan add 1 tablespoon ghee, roast rava in low flame for 3-5 minutes. Stir in between to avoid burning in the bottom. (if you are fine rava, fry for 3 minutes)
Then add sugar and stir immedietly. Suga starts melting down and mixes with rava,at this time add roasted nuts, raisins, cardamom powder and stir continuously on low flame.
When the sugar dissolves in rava mixture add half of the milk and stir for 3 minutes on low flame.
When the rava mixture starst thickening add remaining milk and stir again continuously on low flame for for 3 minutes again.
By this time,rava mixture starts leaving the from side, so it is the indication to switch off the flame.
Take this into a bowl and rest for 15-20 minutes. When the mixture is warm and able to touch, apply 
little bit of ghee to palms, take a small amount of mixture and start making laddu in round shapes. Let them dry and then store in a box. You can store this laddus for 4-5 days at room temperature.
I have used rava which is in coarse texture (not wheat rava). Fine sooji (rava) takes less time to cook than this coarse rava type.
If you prefer too sweet add 1 cup of sugar , other wise 3/4 cup is fine.
When the mixture is in wet consistency switch off the gas. don`t cook until mixture becomes dry. Because dry mixture makes laddu very hard  later after.
Quantity of the dry fruits n nuts is your choice.
Cook in low flame till the ending.

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