One of the Indian sweets, that needs no introduction and every Indian has some memory attached to it.
Rave : 1 Cup (measure)
Rave= Semolina, Sooji, Rava, Upma rava
Sugar- 3/4 cup
Grated Dry Coconut - 2 tbsp
Ghee: Use generous amount (I used 1/4 cup)
Saffron : few strands soaked in warm milk
Raisins and Cashews : a qty which makes you happy
Warm Milk- 5-6 tbsp (just for binding)
Pre- Notes :
1. Use small grain sooji for making laddu.
2. Try to use one flavor eg., saffron, cardamom, cloves etc. Choose your flavor. I wanted a mild aromatic flavor and hence I used saffron. Cloves also give a nice aroma to your laddus.
3. Use dry grated coconut. Freshly grated dry coconut gives a good crunch to your laddus when you bite. Half of the 'food preservation' battle is won by using dry coconut.
4. Use generous amounts of ghee and less milk. This will keep your laddus soft and makes them melt-in-mouth.
5. Use same cup to measure all ingredients.
1.In a thick bottomed vessel, heat 1 tbsp of ghee and fry raisins and nuts. Once raisins plump and cashewnuts start browning, transfer them to a wide plate.
2. Continue to fry rave in the pan till rave starts to change color. Transfer it to same wide plate.
3. Warm the grated coconut in the same pan and transfer them to the plate.
4. Now, you have dry fruits, rave and coconut in the plate. Measure sugar and ghee and add to this plate. Add saffron strands with milk.
5. Mix all the ingredients. Sprinkle warm milk and mix again.
6. Make laddus of desired size. For the measurement cup I used, I got about 15 laddus.
Post Notes :
1. Make laddus when rave is warm.
2. Use warm ghee to pour over the laddus.
3. Leave them in a plate to cool down before you jar them.