Rava Laddoo and Shubho Bijoya…
8:00 AM
Today is Dashami, the day when the biggest Bengali festival,
Durga puja comes to an end. Unlike other days of puja starting on a joyous
note, planning and preparing for the pandal hoppings and night outs Dashami
starts on a somber mood. The morning begins with preparation of biding good bye
to the ‘gharer meye’ the godess Durga with a heavy heart. We offer her sweets,
pan (betel leaf), Sindoor and wish her a safe journey with the kids. And then
we touch the feets of our elders and seek their blessings. This is one
tradition that we hold very close to our hearts.
Puja for all Bengalis is a time to be home. Wherever we are
we make it a point to visit home and spend the puja with entire family. That is
the very essence of this festival, spending these few days with close ones and
creating memories for the whole year. ask any Bengali what he or she is doing
during puja the probable answer would be ‘bari jachi’ (going home). This small
vacation gives a new leash of life to all Bengalis. Once the celebration is
over we pack our bags, travel back and face the world all rejuvenated. For us Bengalis
its like the start of a new year, a new season with more confidence and feel
good factor.
But today being Dashomi something sweet needed to be made
and I literally have very few options. So Rava laddoo it is with homemade instant khoya from milk powder
and butter instead of ghee. I hardly had any expectation from this sweet but
surprisingly this tastes amazing. Just like the real thing, slightly crunchy
and melting in the mouth.
Rava Laddoo
Ingredients:
Rava/ semolina: 11/4 cup
Milk powder: ½ cup
Sugar: ¾ cup (or more depending upon your taste)
Butter/ghee: 3 tbsp
Milk: 4 tbsp which is 1/4 cup
Green cardamoms: 2
Raisins: handful; roughly chopped
Method:
Dry roast the semolina on low flame for 8-10 minutes till
they are crisp and lightly golden. Add 2 tbsp of butter or ghee to it. Mix and
stir for another couple of minutes. Set aside.
In the same pan place the milk and the rest of the butter
and on medim flame bring it to a boil. Add the milk powder and cardamom powder
and mix well. The milk powder solidifies very soon so better be quick and mix
vigorously. Do this for a minute and it will start to leave the sides. Add in
the sugar, mix and cook for another minute.
Finally mix in the semolina and chopped raisins mix
everything together. Cook this by stirring continuously for 2-3 minutes. Switch
off and let it cool down a bit.
Once its easy to handle (should be warm or wuld not come
together in a ball shape) take a handful and press between palms to make small
round balls. Place a raisin on top and serve.
A homemaker’s Tips:
you can also use chopped and fried cashews or almonds in it.
I dint have access to this.
Saffron instead of cardamom would be nice as it will provide
a nice golden color to it.
Be very careful while roasting the semolina. always do it on low flame or you might end up with brown bits of burn semolina.
Add more warm mil 1 tbsp at a time if it does not come together.
Add more warm mil 1 tbsp at a time if it does not come together.
Events:
Celebrate Navaratri/ Diwali. Event conceptualised by Jagruti and this month hosted at Simply food.
Diwali bash at cooks Joy.
Come Celebrate Indian sweets at UK rasoi.
Give me some snacks at Pari cash kitchen.
My Diwali basket at cook-eat-burp.
Come Celebrate Indian sweets at UK rasoi.
Give me some snacks at Pari cash kitchen.
My Diwali basket at cook-eat-burp.
Tags:
laddoo recipe, coconut laddu, rawa laddoo, rava laddu recipe, besan laddu, diwali recipe, sweets for diwali, diwali sweet recipe, diwali sweets recipes, easy rava laddu recipe, how to make khoya at home, instant khoya recipe, milk powder khoya recipe, mawa rava laddu, mawa rawa laddoo recipe, semoline dessert recipe, indian sweet semolina ball, semoline sweet for diwali, semolina recipes.
Posts
35 comments
Beautiful laddoos to celebrate a beautiful festival!! Shubho Bijoya to you and your family Sayantani!!
ReplyDeleteHi Sayantani, Shubho Bijoya to you!!these ladus' are loved in my family. We make it with sugar syrup though. I am sure the milk powder has given it a good body. Enjoy your time in Tokyo and post loads of pictures for us. I am conjuring up all the energy after a bout of migraine and making Pakatya Purya(traditional marathi recipe of puri soaked in syrup, however plan to resurrect it).
ReplyDeleteawesome laddoo...and cute clicks
ReplyDeleteB-O-O-O-O Halloween Event Oct 5th to Nov 5th
SYF&HWS - Cook with Spices
South Indian Cooking (SIC) Series
Lovely! And that's you, creating a yummy treat with what's available. Cheers! Shubho Bijoya!
ReplyDeleteHappy dusshera wishes to you..
ReplyDeleteRava laddoos looks super attractive and beautifully done.
Delicious Ladoos, i make them by adding Ghee. Thanks for sharing!!!
ReplyDeleteWow cute and lovely pics...yummy ladoos dear,my favorite
ReplyDeleteHappy Dussera to you S. Rava laddoo looks so perfect. Hope you had a lovely day. I miss home so much when I read post like these :-(
ReplyDeleteYa Ya Ya time for celebrationsss!!!Yummyyy Ladoosss
ReplyDeleteahaaa...looks absolutely yummy!
ReplyDeleteahaaa...looks absolutely yummy!
ReplyDeleteahaaa...looks absolutely yummy!
ReplyDeleteThey look crunchy and wonderful ...happy dashami..
ReplyDeleteShubho Bijaya to you and your family! How I wish I had some of these right now. Shob shomaye nijeke kore khete bhalo lage na...aar ekhane dokane kinteo para jane na. I guess i have no other choice but to make them myself!
ReplyDeleteLoved the first shot.
Happy Dusshera to u and family...Rava ladoo looks awesome...Never tried with milk powder...
ReplyDeleteShubho Bijaya to you and to your family. Loved these delicious laddoos and such a lovely way to celebrate the festivity. Hope you are enjoying Tokyo !!
ReplyDeleteA very nice presentation and photography Sayantani.Tomakeo janai Shubho Bijoya.
ReplyDeleteshubho bijoya.. kochi kochi haat gulo nischoy cheler..:)
ReplyDeleteInviting ladoos and nice clicks.
ReplyDeleteVardhini
Event: Halloween and Squash Fiesta
Event: Diwali Bash
As usual, more than the ladoos, I love the little hands. Shubo Bijaya to you and your family.
ReplyDeleteOooh!! So festive!! Love the concept of the hands holding the laddoos! i love besan and rava laddoos :) Shubho Bijoya to you and your family Sayantani!
ReplyDeleteyummy laddoos. we too make this :)
ReplyDeleteEnjoy your solitude Sayantani..and take care. These rawa laddoos is one recipe which binds India from Kashmir to Kanyakumari! Common, versatile and tasty.
ReplyDeleteDear Sayantani , love this post. Ladoo looks very delicious and divine. Enjoy Tokyo. Wish you guys come and live in US too.... Happy pooja.
ReplyDeletefirst time here. do visit my space pl.
ReplyDeletehttp://realhomecookedfood.blogspot.com/
Great clicks, lovely recipe
ReplyDeleteBlog - http://shwetainthekitchen.blogspot.com/
Facebook Page - https://www.facebook.com/ShwetaintheKitchen
hope you had a nice time celebrating dushera! ladoos look beautiful
ReplyDeleteHi Sayantani,
ReplyDeleteNice laddoos and I love the clicks, especially the one with holding the laddoos in hands. Have a nice stay in Tokyo!
Anuja
Wow beatiful ladoos and the clicks...
ReplyDeleteFantastic laddoo recipe, looks yummy. As always, lovely clicks!
ReplyDeleteLovely recipe.. Beautiful clicks :)
ReplyDeleteHii,i m a new reader of your blog and a new cook too!!! I just made the rava ladoo acc to your recipe but
ReplyDeletewhen i added milk powder to the milk and ghee mix it gets solidified so i crumbled with da spatula as a result da mixture remained powdery nt a dough like. Then i mixed sugar, rava and nuts after 2mins switched off. But when i went to make ladoos afet 7-8mins i cudnt make da balls.
Plz tell me what went wrong?
Btw happy diwali in advance.
Sangeeta
@Anon, so sorry that your laddu mixture dint hold well. First thing tthat I can think f is waiting for 7-8 minutes is too long a time to wait before making balls. thats a long time for the semolina to soak all the liquid.
ReplyDeletealso you do not have to switch off before adding the sugar. the idea here was to melt the sugar in the heat and get a syrup kind of texture, switching off will definitely lower the heat in the milk mixture and will not melt the sugar.
am really not sure about why the milk powder solidified so soon. because the heat in the pan melts it too all you have to do is stir it or lumps form. hope you added right quantity of milk (4 tbsp which is 1/4 cup; which i just updated)with a right sized measuring spoon. for reference 1 tbsp=3 tsp. Also the milk powder quality might vary (I used nestle everyday).
sorry again that it dint worked out for you. next time if you make it try adding more milk 1 tsp at a time to reach the right consistency.
Hii there,
ReplyDeletethnks for your prompt response.
regarding milk and ghee mixture I hd added 1/4cup of milk for sure bt then added da milk powder(I used nestle everyday too) at one go.
So,jst tell me how da mixture will look like? Dough or liquid or powdery consistency? ThereAfter when i put sugar should da sugar melt? Then only i put da rava and nuts?
Sorry for bothering you bt i really wanna help myself . Thanx again in advance.
@Anon. no problem. once you add the ghee and milk powder and mix it, there should be a cake batter type consistency. do not cook it much add the sugar then and mix. I used castor sugar and will melt within a minute. once you see small bubbles start to appear on the sides add the rava and mix quickly. keep the heat low at this point so that the rava abosrbs the moisture and become soft.
ReplyDeleteanother thing that I can think of is if you are using grainy kind of rava. the rava I used is very fine. if that is so then try dry grinding it in your food processor. also if nothing else work then add more milk as suggested in the notes.
also I dont know what you did with the hardened rawa mixture. trying soaking it in warm water and then cook Mohonbhog as suggested here.
http://www.ahomemakersdiary.com/2011/09/mohonbhog-bengali-style-semolina-halwa.html
hope this helps.