Rawa ladoo

Diwali in every Maharashtrian household is incomplete without preparing Rawa Ladoo, I wanted to learn the trick of making rawa ladoo but I was not sure if I would be able to make the sugar syrup right. Of course my aai helped me with making the ladoo's & they turned out wonderful and just perfect!

  1. 2 cups semolina (rawa)
  2. 1 cup ghee
  3. 1½ cup sugar
  4. 1 cup water
  5. ½  cup grated coconut
  6. powder made from 10 cardamoms
  7. few raisins for garnishing on ladoo
  8. few strands of saffron
  1. Add sugar in a vessel, pour enough water (1cup will be enough) to cover the sugar. heat it on simmer & let the sugar dissolve completely. boil the syrup on medium heat. you can add the saffron strands at this stage.
  2. Add half the ghee to the semolina  & roast on medium flame, add the remaining ghee as & when  needed. After frying for about 15 mins (or when the semolina starts leaving its aroma) add the grated coconut, fry further for 2 mins. Stir in the coconut into the semolina, keep aside to cool.
  3. For 2 thread consistency syrup, the syrup should become sticky.
  4. This is a crucial stage when you have to make the 2 thread consistency syrup. Hold a drop of syrup between your thumb & your index finger, you will see a thick thread like consistency. This means the sugar syrup is ready. Turn off the gas.
  5. After you get the two thread consistency add the sugar syrup into the roasted semolina, along with cardamom powder & raisins, roll them into ladoo's when the mixture is little warm.
  1. If the sugar syrup becomes too thick the ladoo's will become hard. be careful while you make the sugar syrup.
  2. Roast the semolina on medium heat, don't over fry the semolina, when the semolina emits a beautiful aroma, immediately switch off the gas.

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