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March 8, 2011

Rawa Laddu




Ingredients:

Rawa (Suji / Semolina)
4 Cups
Sugar
3 ½ Cups
Ghee
¾ Cup
Cashew
15 Nos
Elaichi Powder (Cardamom)
1 tsp
Milk (Boiled & Cooled)
1 Cup

Method :
  1. Heat a thick bottomed Kadai/wok , Roast Rawa/Suji in low flame for 10-15 minutes till aroma comes [Do not brown it].
  2. Allow to cool, grind this in the mixer into a powder [Course grinding is also acceptable- as normally Rawa does not become fully powdered] Put this into a big bowl. 
  3. Powder the sugar fine, add this to the above Rawa in the bowl, now add Elaichi powder. Mix well evenly.
  4. Place Kadai/wok heat 1 tbsp of ghee fry the cashew till light brown. Remove cashew – break into medium pieces (i.e.) each half into two and keep aside.
  5. To the same ghee add the remaining quantity ghee and melt it, pour this into the bowl containing Rawa/Sugar/Elaichi mix. 
  6. Mix immediately & evenly by hand this would look crumbled. Take a portion into a small bowl, sprinkle some milk till it holds into a laddu consistency [It is better if the Laddu is of soft consistency, instead hard consistency – Normally this softer laddu hardens after it is kept for ½ hr to 1 hr]
  7. Make big lemon sized laddu’s  by placing two or three bits of cashew on the top. Repeat the process for the remaining mix. 
  8. Taking smaller portion of mix every time is better to make soft laddus. [If the milk is added totally to the mix, within short time, it will absorb all the milk and become dry – completing full mix into laddu will become difficult] 
  9. Store the laddu’s in an airtight container can be kept & consumed in 10-15 days. 
Tip:
  1. Always use a thick / heavy bottomed Kadai for making sweets
  2. You can keep this in the refrigerator also. However you need to keep it out for 2 hrs for it to regain its softer texture before consuming this.