This is another Diwali favorite. This is another sweet snack like the besan laddoo and multrigrain laddoo, which can be made as a snack and stored for a few weeks. It is mainly made using semolina (farina) or rava and fresh grated coconut is also added to it. I have always heard everyone say it is one of the simplest laddoo recipes to make. I, however had made it only once so far. The main reason has been that I just couldn't remember how I had made it the last time (It was a recipe I asked from my Mom, of course). So this week I decided to make it again, much to the delight of my husband. I had asked my friends (some of them make this really well) for their recipe, however finding myself without one, I decided that the best course was to call my Mom and ask her to tell me the recipe again. Finally, I was able to make it. It turned out real great. And it is on the menu this year again for Diwali.
Ingredients
1 cup ghee
4 cups coarse rava/semolina/farina (if you just can't find the coarse one, you can use fine rava)
3 cups sugar
1 - 1.5 cup water
2 cups grated fresh coconute
1/4 tsp cardamom powder
1/4 cup raisins
1/4 cup blanched almond slices
Method
In a pan dry roast the coconut for 2-4 minutes till slightly dry. Keep aside. Heat ghee in a pan to hold the rava and roast the rava till it is lightly browned and fragrant. At the same time, in a pan that will be large enough to hold the rava and coconut, heat the sugar and water mixture to make a syrup. Once the syrup comes to a boil, take a drop on a plate and when it is warm to touch, pick this drop up between your forefinger and thumb and then separate out the finger slightly and see if you can see a strand of syrup between your fingers. If so, then your syrup is ready. This is called single strand/ single thread stage.
Take the syrup off the heat. Once it is slightly cooler (no longer boiling but still warm), add the cardamom, raisins and almonds and stir well. Then add the roasted rava and coconut and mix this mixture well. Let it cool till it is luke warm and can easily be held in your hand. At this temperature, take a fistful of this mixture and compress to make a round ball. Make all the balls and let them cool completely. Store in an airtight container. This will stay fresh without refrigeration for a couple of weeks. However, if you plan to store them for a longer time, put them in the fridge, so that the coconut doesn't become rancid.
Tips
The sugar syrup reaches the single thread/strand stage at approximately 220F/104C temperature. If you have a candy thermometer you can use that. However I find this method a more accurate indicator to check if the syrup is at the right consistency.
Remember to add the garnishes like raisins and cardamom to the syrup before adding the rava or coconut. This will ensure that the garish spread evenly through the mixture.
Now, if you do end up overcooking your syrup, the resultant mixture and laddoo will become very dry. If this happens, sprinkle about 1/4 to half cup milk on the mixture and warm it up and mix well. You can then re-roll it into laddoos.
If your mixture becomes too soft and the laddoos do not retain the round shape, then you can add 1/4 to 1/2 cup icing sugar to the mixture. Mix it thoroughly and then roll the laddoos.
ter you
Ingredients
1 cup ghee
4 cups coarse rava/semolina/farina (if you just can't find the coarse one, you can use fine rava)
3 cups sugar
1 - 1.5 cup water
2 cups grated fresh coconute
1/4 tsp cardamom powder
1/4 cup raisins
1/4 cup blanched almond slices
Method
In a pan dry roast the coconut for 2-4 minutes till slightly dry. Keep aside. Heat ghee in a pan to hold the rava and roast the rava till it is lightly browned and fragrant. At the same time, in a pan that will be large enough to hold the rava and coconut, heat the sugar and water mixture to make a syrup. Once the syrup comes to a boil, take a drop on a plate and when it is warm to touch, pick this drop up between your forefinger and thumb and then separate out the finger slightly and see if you can see a strand of syrup between your fingers. If so, then your syrup is ready. This is called single strand/ single thread stage.
Take the syrup off the heat. Once it is slightly cooler (no longer boiling but still warm), add the cardamom, raisins and almonds and stir well. Then add the roasted rava and coconut and mix this mixture well. Let it cool till it is luke warm and can easily be held in your hand. At this temperature, take a fistful of this mixture and compress to make a round ball. Make all the balls and let them cool completely. Store in an airtight container. This will stay fresh without refrigeration for a couple of weeks. However, if you plan to store them for a longer time, put them in the fridge, so that the coconut doesn't become rancid.
Tips
The sugar syrup reaches the single thread/strand stage at approximately 220F/104C temperature. If you have a candy thermometer you can use that. However I find this method a more accurate indicator to check if the syrup is at the right consistency.
Remember to add the garnishes like raisins and cardamom to the syrup before adding the rava or coconut. This will ensure that the garish spread evenly through the mixture.
Now, if you do end up overcooking your syrup, the resultant mixture and laddoo will become very dry. If this happens, sprinkle about 1/4 to half cup milk on the mixture and warm it up and mix well. You can then re-roll it into laddoos.
If your mixture becomes too soft and the laddoos do not retain the round shape, then you can add 1/4 to 1/2 cup icing sugar to the mixture. Mix it thoroughly and then roll the laddoos.
ter you
hi, I tried this recipe with all ingredients in 1/2 quantities as I was making ladoo first time. But the batter became too soft like suji halwa. how that can be fixed? extra sugar will make it more liquidi ?
ReplyDeleteHeat the mixture for a little while till it thickens a little. Stir continously till you can the mixture leaving the sides of the pan.
Delete