My first and favorite festival is Vinayagar Chathurthi. So there is special every year in my home. I love sweets and rava laddu is my all time favorite. My mom do it every year for both chathurthi and Diwali.
My mom do rava laddu in two types. I like the one with coconut and milk, and the recipe here is the same. I love the coarse texture of rava and crunchy taste of coconut in it. All the ingredients to make this rava laddu will be there in every home so that makes it easy to do it any day. It is a quick, tasty recipe and is perfect if you do not want to spend much time in kitchen.
As we add coconut and milk this laddus cannot be stored long. But i bet you will not keep it that long. Let's start...
Ingredients:
Yields 15 laddus
Rava/ Semolina - 1 cup
Grated Coconut - 1/2 cup
Sugar - 1/2 cup
Milk - 1/4 cup
Cashew nut - 10 nos
Rasin - 10 nos
Cardamom powder - pinch
Ghee - 1 -2 tsp
Method:
1) Powder the sugar and cardamom and keep it aside.
2) In a non stick pan heat 1 tsp ghee and roast cashew, raisin to golden brown. Keep it aside
3) Melt the remaining ghee and add rava. Roast it in low heat until you get the aroma.
4) To this add grated coconut and roast for 2 mins. Mix well
5) Add sugar and cardamom powder. Roast it another 1 min. Now add roasted cashew, raisin and switch off the stove.
6) Add milk little by little and mix well.
7) Once you get the consistency to make laddu (should lightly stick to your paddle), stop adding milk.
8) Let it cool for 2 - 3 mins and then take a small portion of it and start making balls of your desired size.
9) Laddu is ready. Store it in airtight container for 2 days.
Note:
1) Powdered sugar is available in market. You can also use it.
2) Through out the process make sure you do it in low flame.
3) As we add milk, this can be stored for maximum 2 or 3 days.
4) Instead of adding cold milk, try adding warm milk.
5) Coconut should not change its color while roasting.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
My mom do rava laddu in two types. I like the one with coconut and milk, and the recipe here is the same. I love the coarse texture of rava and crunchy taste of coconut in it. All the ingredients to make this rava laddu will be there in every home so that makes it easy to do it any day. It is a quick, tasty recipe and is perfect if you do not want to spend much time in kitchen.
As we add coconut and milk this laddus cannot be stored long. But i bet you will not keep it that long. Let's start...
Ingredients:
Yields 15 laddus
Rava/ Semolina - 1 cup
Grated Coconut - 1/2 cup
Sugar - 1/2 cup
Milk - 1/4 cup
Cashew nut - 10 nos
Rasin - 10 nos
Cardamom powder - pinch
Ghee - 1 -2 tsp
Method:
1) Powder the sugar and cardamom and keep it aside.
2) In a non stick pan heat 1 tsp ghee and roast cashew, raisin to golden brown. Keep it aside
3) Melt the remaining ghee and add rava. Roast it in low heat until you get the aroma.
4) To this add grated coconut and roast for 2 mins. Mix well
5) Add sugar and cardamom powder. Roast it another 1 min. Now add roasted cashew, raisin and switch off the stove.
6) Add milk little by little and mix well.
7) Once you get the consistency to make laddu (should lightly stick to your paddle), stop adding milk.
8) Let it cool for 2 - 3 mins and then take a small portion of it and start making balls of your desired size.
9) Laddu is ready. Store it in airtight container for 2 days.
Note:
1) Powdered sugar is available in market. You can also use it.
2) Through out the process make sure you do it in low flame.
3) As we add milk, this can be stored for maximum 2 or 3 days.
4) Instead of adding cold milk, try adding warm milk.
5) Coconut should not change its color while roasting.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
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