Friday, October 23, 2009

Rava Besan Laddus

I meant to post this for Diwali, but these days, time flies even before I can think of catching it! This was our first Diwali with our dearest daughter "Ritika", so obviously, it was extra-special. Juggling between getting back to work, looking after Ritu, and managing other routine chores, we could find some time to make a few Diwali delicacies, thanks to my Mom, which otherwise would have been impossible for me to do - yes, taking care of a 3-month old is NOT an easy job!! One of the easiest Indian sweet is indeed Rava-Besan Laddus, and I particularly like the fact that they can be preserved at room temperature for about a week, and even longer if refrigerated. They require minimal preparation, taste great, and look great when decked one on top of the other and served to friends and family as you celebrate the festival together!

Makes about 25 medium-sized Laddus

3 cups Rava (Semolina)
1.5 cup Besan (Gram Flour)
1 + 1 tbsp Ghee (Clarified Butter)
1 cup Sugar (use more if you prefer sweeter)
2 cups Water
Sliced Almonds and cashews to garnish (optional)

Take 1 tbsp ghee in a non-stick pan. Once the ghee is melted add rava to it and half roast it till it becomes faint light pinkish and starts giving out roasted smell. Don't overcook it. remove and keep aside.

Then take the remaining ghee in the same pan and add the besan to it and roast again for about 8-10 mins till the mixture becomes golden brown in color and starts giving out a faint smell.

Along with this, keep another pan to make the sugar syrup with all the sugar and water. Keep stirring the sugar syrup and check the consistency till it comes to single-wired texture (take a little sugar syrup between your fingers and check to see that the syrup forms a single strand as you pull your fingers apart).

Take the rava-besan mixture in a plate and allow it to cool. Once the sugar syrup is done, don't let it cool much, and add it to the rava mixture till it becomes like a thick paste. Cover and set aside (about 2 hours) to let the mixture harden a little as the flours soak in the sugar syrup.

You can see that the mixture when cooled enough, it becomes a bit thicker than before; Make laddus out of it and garnish them with sliced almonds and cashews if you like. We like our plain:)

These can be stored in an air-tight container for about 10-12 days at room temperature, and more if refrigerated.

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