RAVA LADOO-SOUTH INDIAN STYLE

RAVA LADOO

• INGRIDIENTS:

• RAVA-1CUP
• SHREDDED COCONUT-1/4 CUP
• CASHEWNUT CHOPPED-1/8CUP
• KESAR-4-5PETALS
• RAISINS-1/8CUP
• SUGAR POWDER-1/2 CUP
• DESI GHEE-4TSP
• MILK-1/2CUP
• CARDAMOM POWDER-1TSP
• FENNEL SEEDS-1/4TSP

• METHOD:

• TAKE A  FRYINGPAN .PLACE IT  ON BURNER ON HIGH FLAME.
• ADD MELTED 2TSP GHEE /UNSALTED BUTTER IN IT.
• ADD CARDAMOM POWDER,FENNEL SEEDS,KESAR IN IT.
• WHEN  GHEE BECOMES HOT,PUT IT IN MEDIUM HIGH FLAME.
• NOW  ADD RAVA/CREAME OF THE WHEAT IN THE GHEE.
• NOW MIX IT WELL
• NOW SAUTE IT TILL IT BECOME LIGHT GOLDEN BROWN COLOR.
•  ADD SHREDDED COCONUT,ROASTED RAISINS ,CASHEWNUT IN THE RAVA MIXTURE.
• LET IT SAUTE FOR A WHILE.
• NOW ADD SUGAR POWDER IN IT.
• NOW ADD 2 MORE TSP OF GHEE.
•  WITH IN 30 SEC SWITCH OFF THE FLAME.
• REMOVE THE RAVA FROM FRYINGPAN.TRANSFER IT IN A DEEP BOWL.
• LET IT LITTLE BIT WARM.
• WHEN IT BECOMES WARM THEN MIX  COLD MILK BY ADDING LITTLE BY LITTLE.
• MILK NEEDS FOR BINDING.
• NOW APPLY OIL ON PALM .MAKE ROUND DUMBLE OUT OF THIS RAVA MIX.
• DECORATE THE LADOO FROM CASHEWNUT.
• PUT IT IN PLATE FOR MAKING IT MORE SOLID.
• AFTER 6 HOURS IT BECOMES MORE CRISPY.

• VARIATIONS:

• ADD 1/4CUP CHICKPEA POWDER/BESAN IN IT.ROAST IT SEPERATELY WITH THE HELP OF 2TSP DESIGHEE.
• AS BESAN IS A POWDER SO IT HAS EARLY TENDENCY  TO ROAST IN COMPARE TO SUJI.
• MIX IT IN RAVA MIXTURE.THIS MIXTURE LADOO CAN ALSO CALLED BESAN RAVA LADOO.
• IF  U WANT COCONUT POWDER COATING OUTSIDE,FIRSTLY DRENCHED THE LADOO  IN MILKMAID+COCONUT MILK MIXTURE.
• THEN  MOVE THIS LADOO  IN  SHREDDED COCONUT MIXTURE FROM ALL SIDES SO THAT  COCONUT WILL GET STICK.

• TIPS:

• IN STARTING DONT ADD TOO MUCH GHEE. TRY TO DRY ROAST IT WITH LITTLE BIT GHEE.
• THIS LADOO IS LONGLASTING,KEEP IT IN FREEEZE.
• U CAN EAT IT FOR A MONTH. 
• FOR BINDING,U CAN ADD GHEE IN PLACE OF MILK.
• DONT POUR ALL MILK IN ONE GO.