As the day of Ganesh Chaturthi approaches, countless households are getting ready to celebrate the birth of lord Ganesha with a dash of color and festivities. To make this occasion all the more divine, Rajshri Food and Chef Anushruti brings the recipe for Rava Laddus, a traditional Indian dessert.
|Rava||2 Cup (32 tbs)|
|Fresh grated coconut||1 Cup (16 tbs)|
|Ghee||1/3 Cup (5.33 tbs) (use as required)|
|Sugar||1 1/2 Cup (24 tbs)|
|Water||1 Cup (16 tbs)|
|Saffron strands||1/4 Teaspoon|
|Cardamom pods||8 , ground|
1. In a large bowl, mix the semolina and coconut, cover and keep aside for about 1/2 hour to 2 hours.
2. 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.
3. 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!
4. 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.
5. When the mixture is warm, form into laddus or balls by pressing small amounts of the mixture with your palms.
6. Store in an air tight container. Serve and Enjoy