Among the best reasons for the apartment complex I increased in, was this multi cultural atmosphere there which was fascinating. It had been this type of nice way to discover different cultures and practices adopted around the nation. It had been a really rewarding experience of different options than a single, in the end I acquired to taste the cuisines from various regions of the nation too :-)
Among the products I recall which i sampled and loved would be a Maharashtrian style rava ladoo that the family friend designed for us eventually. In those days I simply enjoyed it rather than thought to inquire about the recipe. Later though after i began cooking I did previously consider that ladoo and question the way it is made :-(
Anyway some several weeks ago my sister in law Anu pointed out that her Maharashtrian neighbor shared her recipe to create Rava ladoo. She consequently shared the recipe beside me and that i immediately tried it out wishing to recreate the sweet which i appreciated every so often. I tweaked the recipe a little, reduced the sugar a great deal and anxiously waited for that sugar syrup to attain just one thread consistency. I really like how this rava ladoo doesn't need much clarified butter / ghee whatsoever but is soft and scrumptious.
This scrumptious rava ladoo that is my new favorite and it also tastes similar to the rava ladoo which i pointed out earlier :-) I've already chose to make this a couple of occasions which is certainly one of individuals easy peasy recipes that i'm sure will remain a popular within my home for any lengthy time :-) So regardless if you are searching for any quick sweet to create Diwali or something like that you would like being an anytime sweet, that one is completely worth a go :-)
Ingredients and Approach to make Rava Ladoo
1 cup medium rava (semolina)
one to two teaspoon clarified butter (ghee/ nei)
3/4 cup unsweetened grated fresh or frozen coconut (if frozen thaw to 70 degrees) (nariyal)
3/4 cup sugar (shakkar)
1/2 cup water
1/2 teaspoon cardamom seed powder (elaichi/ ellakkai)
handful dark raisins (optional) (see notes)
Inside a heavy bottomed pan heat clarified butter (ghee), adding semolina and gently roast the semolina on low to medium low heat until it emits an aroma. Remove and aside.
Within the same pan gently dry roast the coconut for any couple of seconds until it turns slightly creamy. Remove and aside combined with the roasted semolina.
Within the same pan add sugar and water and put on heat. Permit the mixture to simmer before the sugar syrup achieves an easy one string consistency. To determine when the right consistency continues to be achieved pour a small amount of the syrup on the plate. Blow slightly to awesome after which go ahead and take syrup involving the fingers, whether it forms an easy thread then it's the best consistency. (see notes)
Once the syrup achieves an easy thread consistency, add cardamom seed powder, coconut +semolina, raisins if using and blend well. Remove from heat and awesome just a little.
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Once the mixture is touchable but still warm, shape into small balls of preferred size. Awesome completely to 70 degrees and store within an airtight container. This doesn't require refrigeration if consumed over a couple of days. Any more and it might be better kept in the refrigerator.
Notes:
When the thread is simply too thick then your ladoo is going to be hard, if it's not yet an easy thread, assuming you remove it heat too early then it won't be easy to shape the ladoo. Obtaining the right consistency is essential to obtain this sweet done properly.
Most occasions after i get this to rava ladoo I skip the raisins simply because I love the flavour from the ladoos without raisins more. so it's just personal choice if you wish to make use of the raisins or otherwise :-)
If you're searching for Indian sweet recipes, listed here are a couple of more
Indian sweet created using mung bean lentil