SEMOLINA LADDU
This semolina coconut laddu or Rava laddoo is deliciously easy to make and yet it is very impressive too. The perfect recipe for a kids party. Laddu or laddoo is a delectable Indian sweet which suits any occasions. Moreover, laddu recipes come under the category of festive sweets. These days sweets play an important role on all special occasions. Yeah ..this sweet is a sweet of love. Isn't it? We all celebrate each and every happy moments with this sweet. Boondi laddu is very popular among Laddu recipe. But semolina laddu is commonly made in our households as it is very simple to make and is very yummy too. This festive treat or super yummy laddoo is made with semolina flour, coconut, milk, and sugar. For a yellowish texture, i prefer adding a pinch of turmeric powder which gives this sweet a perfect natural yellow color. So let's move on to the recipe showing how to make semolina laddu or rawa ladoo or semolina coconut ladoo.
INGREDIENTS (1 cup = 250 ml)
Fine Semolina / Rava - 2 cups
Milk - 2 cups
Scraped coconut - 1 cup
Fresh milk - 1 cup
Ghee - less than half a cup
Cardamom - 2 nos
Chopped cashews and raisins as required
Desiccated coconut - for final garnishing, optional
PREPARATION
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- Heat a pan and add ghee.
- Fry the chopped cashews and raisins until done and set aside.
- To the same ghee, add the semolina. Roast it for 3 minutes over a medium-low flame.
- Then make a space in the middle of the pan and add the scraped coconut. Roast it for another 2 minutes.
- When done, set aside the semolina coconut mixture in a bowl.
- In the same pan, boil milk.
- Add cardamom and once it is hot add turmeric powder (quarter tsp) for a yellowish texture. It is completely optional but it gives a fine texture to the laddoo. You can also add yellow food color instead.
- Once it starts to boil, add sugar. Mix well until the sugar completely melts.
- Once the mixture starts to boil, add the roasted semolina coconut mixture and mix well.
- Make the flame to medium and cook the semolina. (do not cook for long like for kesari ).
- Once it starts leaving from the sides of the pan, add the fried nuts. Combine well.
- Remove from flame and immediately make balls and roll in desiccated coconut.
- You must shape it into laddu once it is hot.
- If you are not using gloves, then grease your palm with ghee while shaping into laddoo.
- Once done, keep refrigerated for an hour for the best result.
