Sweet and chewy, these are my very own recipe painfully developed by trial and error, over the last two Diwalis, with the inclusion of sweetened baking coconut, instead of freshly grated coconut, so that they could have a longer shelf life. The only sad part is that after all that trouble that we go through to make these, they don't last more than 3-4 days in our house.
Ingredients:
4 cups fine rava (semolina)
10 oz sweetened coconut flakes
1/2 cup ghee (clarified butter)
1.5 cups sugar
1.5 cup water
1 fat pinch of saffron strands
2 tsp cardamom powder
Raisins as needed (Golden green raisins recommended)
Method:
In a heavy bottomed pan, melt the ghee. Into this add the rava and stirring constantly, roast it until the rava turns a light pink and glossy. It should be around 7-8 minutes. Switch off the fire and stir in the coconut flakes and cardamom powder.
Let the rava coconut mixture cool.
Now in another pan, boil 1.5 cups of water and throw in the strands of saffron. Stir in the sugar and bring it to a boil. Boil for a few minutes until the syrup turns thick into 1 string consistency. 1 string consistency is when you spread a drop of the syrup between your index finger and thumb-tip and it should form a string when you touch and separate them.
Now, pour this hot syrup into the rava coconut mixture. Stir well and let cool slightly. Now, with clean hands, mix them all together and form uniform balls out of them, carefully embedding one or two raisins on each laddoo.
Repeat the process with all the laddoos and let them cool down completely.
Now if you are working with a large batch, chances are that the mixture will dry out about 3/4th way into the laddoo rolling. In that case, don't panic and add 1 tsp of hot milk into the mix, knead lightly and continue making laddoos. but don't add too much as that can make your laddoos crumble or become too soft. Refrigerate in an air tight container, and it should last up to a month.
Making them last that long....that is another story. Enjoy!!
Ingredients:
4 cups fine rava (semolina)
10 oz sweetened coconut flakes
1/2 cup ghee (clarified butter)
1.5 cups sugar
1.5 cup water
1 fat pinch of saffron strands
2 tsp cardamom powder
Raisins as needed (Golden green raisins recommended)
Method:
In a heavy bottomed pan, melt the ghee. Into this add the rava and stirring constantly, roast it until the rava turns a light pink and glossy. It should be around 7-8 minutes. Switch off the fire and stir in the coconut flakes and cardamom powder.
Let the rava coconut mixture cool.
Now in another pan, boil 1.5 cups of water and throw in the strands of saffron. Stir in the sugar and bring it to a boil. Boil for a few minutes until the syrup turns thick into 1 string consistency. 1 string consistency is when you spread a drop of the syrup between your index finger and thumb-tip and it should form a string when you touch and separate them.
Now, pour this hot syrup into the rava coconut mixture. Stir well and let cool slightly. Now, with clean hands, mix them all together and form uniform balls out of them, carefully embedding one or two raisins on each laddoo.
Repeat the process with all the laddoos and let them cool down completely.
Now if you are working with a large batch, chances are that the mixture will dry out about 3/4th way into the laddoo rolling. In that case, don't panic and add 1 tsp of hot milk into the mix, knead lightly and continue making laddoos. but don't add too much as that can make your laddoos crumble or become too soft. Refrigerate in an air tight container, and it should last up to a month.
Making them last that long....that is another story. Enjoy!!
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