Saturday, May 31, 2008

Semolina laddu - Rava laddu


Semolina - Ravai - 1 cup
Sugar - Sarkarai/Cheeni - 1 cup
Ghee - Nei - 200 ml
Cashew nuts - Munthiri paruppu - 40 nos.
Raisins - Dratchai - 40 nos.
Cardamom - Elakkai - 3 nos.


  1. Fry rava in a pan after adding 1 tea spoon of ghee. Grind rava, sugar and cardamom in a mixie. It should not be too fine.
  2. Heat ghee in a pan, fry cashew nuts and raisins and keep it aside.
  3. Heat the remaining ghee. Now take the rava sugar mix, mix ghee little by little (do one by one). We can add one cashew nut and raisin for 1 laddu. Mix ghee for making one laddu.
    Make balls out of it and leave it for half an hour. It will be ready to eat.

Tasty rava ladoo's are ready to eat. It requires 30 minutes to cook. It can be kept for 2 to 3 days.

Note: Rava should not be grinded too soft. Add only ghee and not oil or water. If required milk can be sprinkled for making balls.

Optional: Grated/Shredded coconut can be added to the rava sugar mix. Milk is optional, anyway it will make the ladoo harder to some extent, so better to avoid it and use only ghee.

Sharing food with another human being is an intimate act that should not be indulged in lightly

M.F.K. Fisher

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