Coconut Rava Laddu

by - 12:48 AM

Hey!!
How have you all been?
Let me tell you that this month would hold special place not personally but professionally as well. Yes, switching jobs might not be so easy that it sounds, though it comes with attractive packages. But adjusting to the environment and unlearning what you have learnt in your previous company post as a major challenge to you in your current assignment. But I adjusted well to this challenge and made friends. Coming to personal front, I am blogging in full swing. Previously odd sleeping hours and night shifts occupied my list and blog baby came last on the to do list.  So you know the reason behind this cheerful post. So let's celebrate it with a sweet.
Well this sweet is very special because this comes to me from Assam and the details of this Assam background will be shared in my upcoming posts.

Edited to add: This is not a recipe tried by me. I got this recipe from my friend's mom in assam and I took the pics. Though I was told that this laddu has rava, I couldn't find the texture of rava or taste. But will change it soon the moment I try it.
Let's hit the road.

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Coconut Rava Laddu
Ingredients

(Refer to chef says for more info)
Rava/Semolina- 3/4th cup
Sugar- 3/4th cup (increase or decrease based on taste)
Cashwes & Raisins- 1/4th cup  (I din't use)
Coconut- 1 cup grated
Ghee- 3 tbsps
Cardamom Powder- a pinch
Warm milk - 1/4th cup

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Procedure:
Heat ghee and fry cashews until golden brown in color and raisins until plump. Remove & keep them aside. In the same pan, dry roast coconut without changing the color. It should take 1 min roughly. Remove from flame and keep it aside. To the same pan add rava and roast until nice aroma emanates. Add sugar and remaining ingredients except milk. Give a quick stir and keep your flame in low. Keep stirring continuously to avoid burning. After 2 mins. Switch off the flame. Once you are able to handle the mixture, add 2 tbsps of milk and see if you are able to shape this mixture into a ball. If you are unable to roll the mixture into a ball, add another tbsp and shape the mixture. Store it in air tight container.

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Chef Says:
1) Usually the ratio is 1 cup rava and 1 cup sugar or 3/4th cup jaggery. We don't like too sweet laddus so kept the sugar level to decent.
2) Make sure that you do not add entire 1/4th cup milk at once. Add a spoon and check if you can roll it into ball, if not add another spoon and repeat.
3) After a day, refrigerate the laddus.  Bring them to room temperature before you serve from fridge. Atleast 15 mins would be decent. Else you will have hard laddus.
4) If you omit coconut, it is rava laddu.
5) If you add 1 cup of milk to this mixture without removing it from heat, you will end up making nice goeey halwa.

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4 Rechargers

  1. this sounds really interesting!!! hope the professional changes brings u much more time management.... :)

    ReplyDelete
  2. Coconut rava laddu looks delecious and am drooling over them right now :)

    ReplyDelete

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Chaitra!!