RAVA LADOO

This recipe I learned from my mom. Usually Rava Ladoo is made with milk. But my mom’s recipe uses only ghee for binding. So the ladoo will not get spoiled easily. 

Ingredients:

White Rava (sooji) - 2 cups
Sugar - 1 cup or as needed
Ghee - 1/2 cup
Cardamom Powder - 2tsp
Cashew Nut - 1/4 cup (broken into pieces)
Whole Cashews - for garnishing

Preparation:

• Take a tsp of ghee from the given measurement and roast the rava in medium flame until it becomes aromatic and light golden in color . 
• Cool down the rava and grind it into a fine powder and keep it aside . 
• Grind the sugar also to a fine powder . 
• Pour the ghee in a pan and add the cashews given for garnish and roast it until golden brown . Take the cashews out and keep it aside . 
• Add the broken cashews in the ghee and roast until golden brown. 
• keep the flame in low and add the rava powder, sugar and cardamom powder . Switch off the flame and mix well.
• At this point taste to see if the sugar is enough and add accordingly.
• Make the ladoos as soon as possible while the mixture is still hot. Garnish with halved cashews.

Tips and Tricks:

1. Roasting the rava until golden in medium flame is really important else the rava will remain raw.
2. Garnishing with cashews is not really necessary as we are adding lots of cashews already in the ladoo. Feel free to skip that step
3. The ladoo should be made quickly while it is hot. Otherwise the ghee and sugar will harden and the ladoo will not hold its shape. So the trick is to keep the rava mixture on the stove itself and make the ladoos to retain the heat as much as possible. If it becomes cold at the end then switch on the flame again for sixty seconds. The mixture will melt a little and it will become easy to make the ladoos
4. For two cups of rava one cup of sugar is enough for us. But the amount of sugar can be increased for more sweetness.