Rava ladoo with less ghee

OVERNIGHT SOAKED RAVA LADOO /LESS GHEE RAVA LADOO

BY SHWETA GALINDE

INGREDIENTS [ 10 ladoos ]

• Fine sooji / barik rava – 1 cup
• Freshly grated coconut – ½ or ¾ cup
• Ghee – 2 tbsp
• Sugar – ½ cup
• Lukewarm milk OR water – 2 tbsp
• Broken cashew – 6 or 7

PREPARATION

1. Grate the coconut . Avoid the brown skin / part of the coconut .Pulse beat the scarped coconut into fine pwdr .Don’t over beat .
2. Take the sooji + coconut in a bowl ,cover and keep aside for absorption .Keep it for 5 to 6 hrs or overnight .*** The rava absorbs the moisture from the coconut and swells .
3. Make sugar syrup by boiling ½ cup sugar + ¼ water upto 1 string consistency . Don’t over boil it ]

METHOD

Heat 2 tbsp ghee in a heavy bottom pan, add the cashew and fry till light golden.

Lower the flame to lowest and add the sooji + coconut mixure  ghee and mix well .

Roast it evenly .

Stir fry 7 to 8  mins on low flame till aromatic. [ colour should not change ]

Add cardamom pwdr and mix well.

Off the  flame . Allow the syrup to cool for a min , add this syrup into the roasted mixture and mix well .Keep aside for 1 or 2 hrs.

Again mix the mixture well .

Now sprinkle 1 or 2 tbsp of luke warm milk or water  all over the  mixture .

Grease your palms ,take 2 tbsp of the mixture in your palms , press it tightly and roll it into smooth balls.

You can top it with raisins / kismis.

NOTES

1. Instead of wet coconut ,u can use desiccated ,but then u don’t have to roast the coconut much.If using desiccated coconut ,then no need to keep for absorption .
2. You can play with the proportion of coconut and rava .More of coconut ,less of rava or vice versa.
3. Adjust sugar as per taste.
4. Avoid grating the brown portion of the coconut to get white ladoos.
5. U can also use moulds to shape the ladoo .
6. After making the ladoos ,roll it over dry desiccated coconut.
7. You can store it just for few days as we are using fresh coconut and milk .

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