Rawa (Suji / Semolina)
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4 Cups
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Sugar
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3 ½ Cups
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Ghee
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¾ Cup
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Cashew
|
15 Nos
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Elaichi Powder (Cardamom)
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1 tsp
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Milk (Boiled & Cooled)
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1 Cup
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Method :
- Heat a thick bottomed
Kadai/wok , Roast Rawa/Suji in low flame for 10-15 minutes till aroma comes
[Do not brown it].
- 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.
- Powder the sugar fine, add
this to the above Rawa in the bowl, now add Elaichi powder. Mix well evenly.
- 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.
- To the same ghee add the remaining quantity
ghee and melt it, pour this into the bowl containing Rawa/Sugar/Elaichi mix.
- 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]
- Make big lemon sized
laddu’s by placing two or three bits
of cashew on the top. Repeat the process for the remaining mix.
- 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]
- Store the laddu’s in an
airtight container can be kept & consumed in 10-15 days.
Tip:
- Always use a thick / heavy
bottomed Kadai for making sweets
- 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.
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