Rawa Laddoo


Today being second day of navaratri I am sharing a sweet dish with all of you.
Rawa laddoo



Makes : 35 small size laddoos

2 cups semolina (rawa/rava)
 1 cup fresh grated coconut (you can also use frozen)
2tbsp desiccated coconut to roll the laddoos
¼ th cup ghee
1 ½  cups sugar
1 cup water
7 to 8 cardamom pods, ground into powder
20 cashews cut into tiny bits roasted


Method:
In a large bowl, mix the semolina and coconut, cover and keep aside for atleast ½ to 1 hour so that the rawa plumps a bit.
In a wok/kadai, heat the ghee on a medium flame. Put in the semolina-coconut mixture, reduce the flame and roast until the semolina turns golden, atleast 20 minutes. Now reduce the flame to low.
While doing this make sure not burn or brown the semolina. Transfer the contents to a wide plate and allow it cool to room temperature.
In a kadai add in the sugar and water into the wok and stir on medium heat until the sugar melts. Lower the heat once the sugar melts, and get to a one string consistency. To test if done take a little syrup on a spoon and cool a little and then take the syrup between your forefinger and thumb and pull apart if you get a one string strand or thread it means its done.
After the syrup reaches single strand/thread consistency, turn off the flame add the cardamom, cashews and fold in the mixture well and keep aside for 15-20 minutes.
When the mixture is warm, form into laddoos or balls by pressing a small lime size portion of the mixture with your palms.
In a plate add in desiccated coconut and roll the laddoo one by one and do the same for all laddoos. This way the laddoos don’t stick to each other

Store in an air tight container.

Note:
  • If the mixture might turn too dry to form into laddoos we  can add a few spoons of boiled and cooled milk until the mixture is soft enough to make into laddoos.
  • If the semolina is roasted well then it can be stored at room temperature for 4 days or more than a week in refrigerator
  • The laddoos tend to harden after 2 hours so please think while adding milk.
  • You can even add raisins to this laddoos.
Enjoy Making these laddoos
Yesterday's Recipe: Roasted Makhana 
Happy Navaratri
Happy Cooking,


    


Comments

Saswati Hota said…
Hi Aps..first time in your space...love the texture of the rawa ladoo..nice and soft.loved the Achari Rajma Pulao too.happy Navratri to you too.
It looks perfect and so awesome
Aps Prabhu said…
Thank you Saswati and Jayanthi

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