November 1, 2013

Rava Laadu

Rava laadu have always been one of my favorite sweets since childhood. With minimal set of ingredients, rava laadu is a simple & easy recipe that you can put together in a snap.

My great grand-ma is an expert in making these cutesy little balls. Her rava laadu, as I remember has a very smooth, powdery texture (unlike the grainy sooji in my version), "pure" white in color with browned nuts here & there. Infact, it was very interesting to learn from my mom that during my great grand-ma days, roasted sooji mixed with equal amount of sugar is taken to flour mills for grinding, where the mixture is ground into very fine powder (sieving consistency), which is then used for making rava laadu. No wonder, her rava laadu's were way more finer & better tasting than these grainy ones. Nevertheless, these are definitely worth trying too!


Basic Info
Complexity - Simple
Prep time - 10 mins
Cook time - 10 mins
Serves - 15 - 20 small laddus

Fine Sooji/Rava - 1 cup
Confectioner's / Icing Sugar - 3/4 cup
Cardamom powder - 1/2 tsp
Cashews - 8-10 nos
Ghee - 3/8 cups + 1 tsp

In a small pan, heat a tsp of ghee and roast cashews until golden brown. Using a knife, chop roasted cashews into small bits. Keep it ready until use.

Dry roast sooji in a large pan until nice aroma wafts out. Keep it aside to cool. After it cools, use a mixer / coffee grinder to grind it into very smooth powder. Set it aside.

Note to self: Next time, instead of coarse sooji, try it with finer variety.

If you are using regular granulated sugar, grind it into fine powder using the blender.

Combine powdered sooji, sugar, cardamom powder, chopped cashews until all the ingredients mixes evenly well. Add ghee, 1/8 cup at a time and rub it into the mixture. When the mixture starts to come together, roll them into small balls of similar size and rava laadu is ready!

Share it with your family, friends & enjoy!!

Sending this to "Diwali Bash 2013" hosted by Cooks Joy.