Rawa laadu is one more easiest laadu varieties and made in jiffy, enjoyed by all..
Ganesh chauthi round the corner..one more ladu variety for Ganeshji.
Ingredients:
Fine Rava or Semolina - 1 cup,
Ghee - 1 tablespoon,
Powdered sugar - 1/2 - 3/4 cup,
Dry Coconut - 1/4 cup grated,
Cardamom Powder - 1/4 teaspoon,
Milk - few drops.
To temper:
Cashew and Raisins - 1 teaspoon,
Ghee - 1/2 teaspoon.
Method:
Fry the cashew and raisins in one teaspoon ghee, remove raosted nuts and keep aside.
In the same thick bottomed pan, add 1 tablespoon ghee and heat it(but not to smoking point).
Add Semolina and fry in medium low flame, until it is evenly roasted to pink colour.
It takes about 4-5 minutes. It emits a nice roasted aroma.
Remove from heat and spread on a plate to cool.
While its warm, add nuts, dry coconut, cardamom powder and powdered sugar.
Mix well and try making balls of the mixture.
If you feel the mixture is too dry to make balls, add few drops of milk and then bind them to balls.
After making balls rest it for 10 more minutes, so they can set.
Enjoy.
Note:
If you do not have fine semolina, you can take medium coarse semolina and fry in ghee, cool a little and powder in the mixer and continue with the rest of the steps.
Even you can powder fine semolina to make smooth textured laadus.
Mixing the sugar, while semolina is still warm is to make sugar to melt a bit, so it becomes easy to bind the mixture to balls.
Again amount of sugar to be added to laadus, just depends on your sweet tooth.
Ganesh chauthi round the corner..one more ladu variety for Ganeshji.
Ingredients:
Fine Rava or Semolina - 1 cup,
Ghee - 1 tablespoon,
Powdered sugar - 1/2 - 3/4 cup,
Dry Coconut - 1/4 cup grated,
Cardamom Powder - 1/4 teaspoon,
Milk - few drops.
To temper:
Cashew and Raisins - 1 teaspoon,
Ghee - 1/2 teaspoon.
Method:
Fry the cashew and raisins in one teaspoon ghee, remove raosted nuts and keep aside.
In the same thick bottomed pan, add 1 tablespoon ghee and heat it(but not to smoking point).
Add Semolina and fry in medium low flame, until it is evenly roasted to pink colour.
It takes about 4-5 minutes. It emits a nice roasted aroma.
Remove from heat and spread on a plate to cool.
While its warm, add nuts, dry coconut, cardamom powder and powdered sugar.
Mix well and try making balls of the mixture.
If you feel the mixture is too dry to make balls, add few drops of milk and then bind them to balls.
After making balls rest it for 10 more minutes, so they can set.
Enjoy.
Note:
If you do not have fine semolina, you can take medium coarse semolina and fry in ghee, cool a little and powder in the mixer and continue with the rest of the steps.
Even you can powder fine semolina to make smooth textured laadus.
Mixing the sugar, while semolina is still warm is to make sugar to melt a bit, so it becomes easy to bind the mixture to balls.
Again amount of sugar to be added to laadus, just depends on your sweet tooth.
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