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| Raghavdas laddu |
Raghavdas Laddu is the awesome
aromatic blend of coconut and roasted semolina. It is traditional sweet made from
coconut and roasted rava(semolina).Some recipe also includes khoya (khawa) in
their preparation but I avoided khoya as that makes it a bit heavy and also
because that is one ingredient that is not always readily available at home.
These
laddu melt in mouth and are filling too. Enjoyed by kids and adults alike.
Sweet lovers would like to have it at any time of the day.
My mother and mother in
law both are expert in making laddu,I have also helped my mom in making laddu (only the final step) many a times.But it was my dream to make my husband favorite raghavdas laddu without taking anybody’s help,in single attempt.And I was on cloud nine when my first attempt
was a grand success both in terms of shape as well as taste. You can also check for the Rava besan laddu if you wish.
The only skill required here is
for attaining the perfect 'one thread consistency' sugar syrup (called as ek tari
paak ).So I have specified the process in as much detail as I could.
Hope you all find it useful.
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| Fried rava with dry fruits and ghee |
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| Add coconut in fried rava |
Ingredients
- Rava / Semolina (1 cup)
- Shredded Coconut (dry) (1/2 cup)
- Melted Ghee (1/4 cup)
- Sugar (3/4 cup)
- Water (1/2 cup)
- Cardamom powder (1/2 teaspoon)
- Raisins and cashew nuts (5-6 of each)
- Strands of Saffron (5-6)
Serves (Around 12 laddus)
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| Preparing sugar syrup |
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| Sugar syrup is ready with saffron |
Method of preparation
- Heat ghee in a deep pan and add rava. Roast on low heat till the rawa turns
light pink in color and releases a nice roasted aroma.Once rava is ready also
add raisins and pieces of cashewnuts and roast for a while.
- Add shredded coconut (dry) to it
and stir for around 2-3 minutes on the low flame. Once the mixture cools down a
bit add cardamom powder and mix well.
- While the rawa and shredded
coconut is being roasted, mix water and sugar in a pot and boil to one string
consistency. Add a few saffron strands while boiling.
- Now, here’s how to make one
string sugar syrup. As the water and sugar solution starts to thicken put a
drop of the solution on a plate and touch it with your finger (be careful and
allow it to cool a wee bit before you touch because if you are not used to much
of cooking you could burn your finger).
- Then touch 2 fingers together and pull them
apart. If you see a single solid sting forming, your syrup has reached 'One
String Consistency'.
- For the given amount of water and
sugar,it takes around 10-15 minutes to achieve this consistency. However, it’s
better to keep checking up the syrup for the required consistency every 2-3
minutes after the syrup has started boiling.
- Once the sugar syrup (Paak) is ready,
remove it from the heat, now pour the Rava-coconut mixture into the sugar syrup
and mix well.
- Start making the ladoos while the
mixture is still warm. Grease your palms with a little ghee. Take a lemon size
portion of the mixture and shape them into ladoos. Garnish each ladoo with a
raisin.
- As you make them, line them in a
tray and let them cool. You can go back and make them perfectly round. Cool
completely before you store them in an air tight container.
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| One thread consistency for sugar syrup |
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| Add sugar syrup in rava coconut mixture |
Note
- You can use fresh grated or dry coconut.
I had used dry coconut.
- Make sure that rava is roasted properly;
improperly roasted rava makes ladoos sticky in nature.
- You can use dry fruits as per
your choice
- If at all final ladoo mixture
hardens a little bit while you are making ladoos, don’t panic; just sprinkle some
hot water or some warm milk over the mixture
Happy Cooking!
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