Learn how to make simple Indian dessert Rava Laddu Recipe only on Variety Vantalu.
Lord Krishna birthday is celebrated as Janmashtami and it's few days away. Some people may already start preparing sweets and snacks for pooja/bhog. This Janmashtami welcome little Krishna with this delicious dessert Rava Laddu.
Ingredients: (Makes 24 to 28 laddus)
340 gm (2 cups) fine grained semolina (rava) - రవ్వ
170 gm (1 cup) fresh grated coconut (you can also use frozen) - తురిమిన కొబ్బరి
100 gm (1/2 cup) ghee (or use 1/3 cup)* - నెయ్యి
330 gm (1 1/2 cups sugar) - చక్కెర
250 ml (1 cup) water - నీళ్ళు
1/4 tsp saffron strands - కుంకుమ పువ్వు
7 to 8 cardamom pods, ground - ఏలకులు పొడి
20 cashews - జీడి పప్పు
20 raisins - ఎండుద్రాక్ష
Method:
- In a large bowl, mix the semolina and coconut, cover and keep aside for about 1/2 hour to 2 hours.
- In a wok, heat the ghee on a medium flame. After it melts, put in the semolina-coconut mixture, reduce the flame and roast until the semolina turns golden and plump, about 15 to 20 minutes. Make sure not to brown the semolina by continuously stirring it on low heat. Transfer the contents to a plate and allow to cool to room temperature.
- Put in the sugar and water into the wok and stir on medium heat until the sugar melts. Lower the heat after the sugar melts, add the saffron strands and cook until the syrup reaches one string consistency. You can test this by putting a drop of the syrup on a plate and allowing it to cool by blowing air on it and then taking the syrup between your forefinger and thumb and pulling it apart. At first the syrup is sticky and when the syrup draws a single thread its done!
- After the syrup reaches single thread consistency, turn off the flame add add the cardamom, cashews and raisins and the semolina mixture. Mix well, cover and keep aside for 20 minutes to half an hour.
- When the mixture is warm, form into laddus or balls by pressing small amounts of the mixture with your palms. Store in an air tight contai
Lord Krishna birthday is celebrated as Janmashtami and it's few days away. Some people may already start preparing sweets and snacks for pooja/bhog. This Janmashtami welcome little Krishna with this delicious dessert Rava Laddu.
Ingredients: (Makes 24 to 28 laddus)
340 gm (2 cups) fine grained semolina (rava) - రవ్వ
170 gm (1 cup) fresh grated coconut (you can also use frozen) - తురిమిన కొబ్బరి
100 gm (1/2 cup) ghee (or use 1/3 cup)* - నెయ్యి
330 gm (1 1/2 cups sugar) - చక్కెర
250 ml (1 cup) water - నీళ్ళు
1/4 tsp saffron strands - కుంకుమ పువ్వు
7 to 8 cardamom pods, ground - ఏలకులు పొడి
20 cashews - జీడి పప్పు
20 raisins - ఎండుద్రాక్ష
Method:
- In a large bowl, mix the semolina and coconut, cover and keep aside for about 1/2 hour to 2 hours.
- In a wok, heat the ghee on a medium flame. After it melts, put in the semolina-coconut mixture, reduce the flame and roast until the semolina turns golden and plump, about 15 to 20 minutes. Make sure not to brown the semolina by continuously stirring it on low heat. Transfer the contents to a plate and allow to cool to room temperature.
- Put in the sugar and water into the wok and stir on medium heat until the sugar melts. Lower the heat after the sugar melts, add the saffron strands and cook until the syrup reaches one string consistency. You can test this by putting a drop of the syrup on a plate and allowing it to cool by blowing air on it and then taking the syrup between your forefinger and thumb and pulling it apart. At first the syrup is sticky and when the syrup draws a single thread its done!
- After the syrup reaches single thread consistency, turn off the flame add add the cardamom, cashews and raisins and the semolina mixture. Mix well, cover and keep aside for 20 minutes to half an hour.
- When the mixture is warm, form into laddus or balls by pressing small amounts of the mixture with your palms. Store in an air tight contai
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