Ravaa ladoos are a favorite in Maharashtra. Typically, they're a part of the special Diwali cuisine known as फराळ ('faraaL').
Ingredients
- 3 tsp Ghee/tuup
- 2 cups Rava (Semolina)
- 2 cups Sugar
- 1 cup Grated Coconut
- Cardamom, Cloves (both powdered)to garnish
- 1/8 cup Milk
- Raisins - one per ladoo
- Cashews to taste
Procedure
- Heat the ghee in a non-stick pan.
- Add the ravaa to the pan, and lightly fry till golden-brown. Ravaa gets hot quite fast, but it's not easy to spot since there is no liquid boiling. Wait till it cools down.
- Mix sugar with the ravaa.
- Add the coconut to the ravaa + sugar mixture. Add milk as a binder.
- Use a little ghee to create ladoos (small balls) out of the mix.
- Fry the raisins lightly in a separate pan.
- Stick one cashewnut and a raisin to each ball.
- Serve warm or chilled! For increased firmness, try refrigerating the ladoos.
