Hope you had a wonderful and safe diwali time. Today, I made these beauties! This is very simple to prepare but they are definitely worth to try! I know I’m posting this very late, after diwali but you can make it any time, day in a jiffy. I have prepared just today and clicked some pics. These ladoos recipe is inspired from Vcuisine blog.
I’ve made couple of changes. I didn’t add cashew powder. I have adjusted the amount of ghee as per my requirement. Despite the original recipe says to use 1 cup of ghee, I didn’t need all. My Rava Ladoo mixture was right consistency with 3/4 cup of ghee. Please adjust the mixture consistency. Stop adding more ghee when you find your Rava Ladoo mixture is good enough to bind a ball or they won’t bind easily and become lumpy. So, please be careful while adding the ghee. Try to add little by little.
Overall, recipe is very quick to make without any fuss. Try it sometime and you’ll love it. Thank you Viji Di for nice recipe.
- 1 C fine rava, sooji/semolina (available at Indian grocery store)
- ½ C powdered cashew (I skipped)
- 1 C powdered sugar (I used caster sugar, that works fine)
- ¾ C melted ghee (less or more, please adjust)
- ½ tsp cardamom powder
- fistful broken cashews
- In a wide pan dry roast broken cashews till light golden brown color and keep aside. In same pan, dry roast rava on lowest heat, about 5-6 mins. Keep aside.
- Powder the sugar if you need. In a big mixing bowl, add the roasted rava, powdered sugar, powdered cashew (if using), roasted cashews and cardamom powder. Mix them well.
- Keep the ghee at lukewarm stage. Add it to the mixture little by little and and mix well by using your hand. Stop adding more ghee when your rava ladoo can easily bind. Start making small gooseberry sized ladoos. When the ghee is warm you can bind it easily. Don't make tight balls. It will become firm when it cools.
These ladoos goes to Nupur’s Blog Bites 9: The Holiday Buffet event. Thank you Nupur for hosting this event.
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