Rava Ladoo
Author: Mc9GqM_G9lo
Rava Ladoo are based on semolina and are my favourite ladoo, mainly because they are tastier and much simpler to prepare than boondi ladoo.
  • 150 g (5 oz) semolina
  • 200 g (7 oz) sugar
  • 1 tbsp raisins
  • 3 tbsp coconut
  • 10 unsalted cashews
  • 100 ml (3½ fl oz) of milk
  • 4 tsp ghee
  1. Heat 2 tbsp of ghee in a pan and fry the cashews and raisins for about a minute until the raisins puff up like little footballs (or soccer balls if you are American).
  2. Remove the nuts and raisins from the oil with a slotted spoon. Add the coconut into the pan and fry until brown.
  3. Remove the browned coconut from the pan with a slotted spoon and add it to the nuts and raisins.
  4. Add the remaining 2 tbsp of ghee into the pan and fry the semolina on a very low heat for about 2 minutes.
  5. Add the cooked semolina to the nuts and raisins together with the sugar. Mix well.
  6. Warm the milk and mix it 1 tsp at a time into the mixture until you achieve a dough which can be formed into balls. You will probably need between 10 and 15 tsp.
  7. Form the ladoo balls and leave to set for about an hour before stuffing your face.
Calories: 212 Fat: 4.3 Sugar: 25.8 Fiber: 1.0 Protein: 3.2 Cholesterol: 1.3
Titli's Tips
Be sure to cook the semolina over a low heat. It should not burn but be cooked enough to start releasing its aroma.
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/rava-ladoo