The buck stops here! Yes, this is my last post for the ongoing Diwali series (a Marathon blogging session of sorts). I am excited since it’s the blog’s first Diwali so had to bring out my best sweets and snacks posts.
The reason I started my post with the sentence, the buck stops here is also because, Rava Ladoo is usually the last item on the menu that I make for Diwali. For starters, this is absolutely the least fussy of sweets to make, ingredients available at home and most importantly, very few gadgets or vessels required. If you have a mixer grinder jar, you are sorted!
Incidentally Rava Ladoo was the first dessert that I experimented with, way back in my teens, of course with Ma’s help. Later on, this sort of became my responsibility as my Ma said I made better than hers. Now that’s a compliment very hard to forget (very hard to receive too from Ma).
Post my marriage, for our first Diwali, when I announced to Narayan that I shall be making my famous Rava Ladoo as part of the sweets menu, I could see the disappointment in his face. Later, I learnt that he didn’t like Rava ladoos and this was his least preferred sweet. Extremely confident that I could pull it off, I made these ladoos, fed Narayan and I could see him going for a second one. So yeah, in short, I passed the test.
Certain tricks and tips have made this one of the best desserts in my repertoire. I know it sounds really silly, a simple rava ladoo, nothing fancy about it, simple mix of ingredients and the ladoos are ready. Read the recipe below, try and find out yourselves!
With this post, my Diwali series end and I shall be taking a much needed break at home to spend time with Narayan, decorating home and just relaxing.
Happy Diwali to all my readers! Let there be light, peace & happiness everywhere.
Recipe for Rava Ladoo / Semolina Ladoo
- Semolina / Rava – 1 cup
- Powdered sugar – 1 cup
- Cardamom Powder – 1 tsp
- Melted Ghee / Clarified Butter – 1 1/4 cup
- Dry Fruits – Cashew, Raisins, Almonds (finely chopped and fried in ghee)
- Dry roast Semolina on low heat until you get a nice nutty aroma. Cool and grind it into a coarse powder in a mixer grinder.
- Now add the powdered sugar in small batches into the mixer grinder along with some cardamom powder and give it a good blitz so that the sugar and semolina incorporates well.
- Once the entire batch of semolina and sugar are mixed, pour this mixture into a large bowl. Add the fried dry fruits and the melted ghee slowly.
- Mix the entire batch of ladoo mixture slowly bringing them together (texture should be more like wet sand). Add ghee if you find it too dry.
- Once the mixture is ready, cool it slightly, then apply ghee or clarified butter in your palms and shape the mixture into ladoos.
- Roasting and grinding of the rava or semolina helps it to mix well with the clarified butter and sugar thereby not letting it stick to your tongue or making it too dry when eating.
- Mixing of the semolina and sugar in the mixer grinder is an ideal thing to do to ensure the sugar spreads evenly.
- Never add the entire quantity of ghee. Always add few tblsps at a time. Ensure the ghee has been melted completely to enable rolling of ladoos easily.
- These ladoos stay fresh for atleast 15-20 days.
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