Method A deliciously easy to make dessert, the ladoos are an integral sweet of most of the Indian festivals. These delectable sweets would always call for more than one piece to be gobbled. It is a favorite with young and old alike. Unlike its rich counterpart - Besan ladoo, the rava ladoo is a milder and lighter version of ladoo. One con serve it as a festival special by garnishing it with a silver or gold foil or serve it as it is. You could pick one and pop in your mouth any time of the day. These mouth watering ladoos are times consuming to make but not half as difficult as the other ladoos. Most of the time taken is just for prepping up the things. However, the time taken to cook is just 10-15 minutes.
In a non-stick pan roast semolina till golden brown and keep aside.
Take a table spoon of ghee and roast the dry fruits till golden brown keep aside.
Method of Preparation
Take the remaining ghee in the pan with the roasted dry fruits.
To the dry fruits add semolina, followed by dessicated coconut.
Once you get the aroma of the coconut, add the sugar and cardamom powder.
Mix all the ingredients well till sugar melts.
Now turn off the heat and add the milk gradually to combine all the dry ingredients.
If you are able to roll the mixture into balls stop adding the milk.
Grease your palm with some oil or ghee and roll the mixture into ladoos.Do this once the mixture is reduced to bearable heat.
Since the ladoos have small portion of milk, these will stay good for 2-3 days only.
Make the ladoo richer by adding coconut milk. However this will not give shelf life for the ladoos.
Store the ladoos in fridge but then they would harden.
Make sure you roll out the balls when the mixture is gooey and warm, else it would harden and would get difficult to roll into shape.
Omit the milk and add 1 tbsp of glucose and plain water to increase the shelf life.
Use condensed milk instead of milk if you want to save time on rolling the ladoos
Break the cashew into smaller pieces to help even distribution as well as easy rolling.
Powder the granulated sugar along with cardamoms in the blender and use it instead of powdering them separately.