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Thursday, 18 September 2014

Rava Lodoo

Amma's Recipe #16

I love these Rava Lodoos. They are specially made during Krishna Jayanthi (I know, krishna jayanthi is long gone and you may wonder why am posting it now. Well my little krishna has been keeping me very busy) and this year my mom sent these to me from my hometowe. They were so good. The texture is what is really enjoy when eating them. It holds together so well and when you bite into it you can still feel the roasted rava and the crunch from the sugar.

You will Need:
500g Ravai/Sooji
500g Regular White Sugar
1/2 Cup Of Milk (approx.), Broiled & Cooled
50g Cashew Nuts, Broken
50g Raisins
1/2 tsp of Cardamom Powder
100ml Ghee

The Cooking:

Step 1:
Heat ghee in a kadai and add the cashews and raisins once the ghee heats up. Fry them until golden Brown and the  raisins are puffed up.Remove them and keep aside.

Step 2:
In the same ghee add the rava. Roast the rava on medium heat till it gets a really light tan. This would take around 10 mins.

Step 3:
Now add the roasted cashews and raisins along with cardamom powder and sugar. Mix quickly for a min.

NOTE:  DO NOT STIR TOO LONG.  The sugar will begin to melt and caramelize. One quick stir to just bring everything together.  

Step 4:
Take off heat and let it cool few mins before shaping them

NOTE: Dont cool the rava completely.  It should be warm in order to shape them. If its at room temperature the ladoo will not hold its shape.

Step 5:
Sprinkle milk little by little.  Dont pour everything in a go. Just add enough milk for the ladoos to hold its shape.

Step 6:
Make the ladoos

This can be stored in an air tight container at room temperature for upto to 3 days.

Happy Cooking!


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