Rava laddu

Preparation for rava laddu Add semolina & desiccated coconut to a pan and dry roast it on a medium to low flame stirring constantly for 6 to 7 mins

It has to be evenly light golden without browning or burning

When it turns aromatic, light and crunchy, turn off the stove

Transfer this to a plate & cool down

To a grinder jar, add sugar and cardamoms

Grind it to a fine powder and rest it in the jar itself for 2 to 3 mins

When the semolina cools down, add it to the same grinder jar

Grind to a slightly coarse powder

Taste test this

It has to be slightly coarse and not very coarse

If it is too coarse the ladoos will not bind

Transfer this to a mixing bowl

Pour ghee in a hot pan

Add cashews & fry on a medium flame until light golden

Then add the raisins and stir for 30 seconds

Turn off the heat

Pour this hot ghee along with nuts and raisins to the rava laddu mixture

Stir it with a spoon and not use your hand yet as it is too hot

How to make rava laddu Once the ghee incorporates well, use your hand and mix everything well

Take small portions of this mixture to your palm and press down hard with your finger to form a ball

(Check video)

Form the ladoos while the mixture is still hot

You will be able to make 10 to 11 rava laddus

Store them in an air tight jar at room temperature and use up within a month