Monday, August 28, 2017

Rave unde/Semolina laddu/Suji Ladoo

 Celebrations are incomplete without a satisfying dessert to end with! This sweet dish is popular as Rave unde with Kannadigas, as Rava ladoo or Sooji ladoo/laddu elsewhere in India. Rave unde is an authentic, aromatic, melt in mouth morsel with crunchy dry nuts and fruits to relish. It only needs little effort in kitchen without much sweat gets done in 20 minutes, Yes, It's that simple. The key to perfect rave unde lies in roasting rava/semolina to perfection, but this has to be done carefully in low heat, rest is just a breeze.

I have added milk in the final stage while its still on stove, once the mixture cool enough to touch start shaping them to lemon size balls. Alternatively, turn off heat, move from stove top and, milk can be added little by little as you continue shaping them it can be done either way. These yummy morsels can be stored up-to 8 days in room temperature. So this can be prepared in advance or recipe could also serve as last minute savior for quick dessert ideas. The below measurement makes 8-10 lemon sized ladoos. 


 1 cup rava/semolina
3-4 tbsp ghee/clarified butter
¾ cup sugar
¼ cup fresh grated coconut
½ tsp cardamom powder
2-3 tbsp Dry nuts (few almonds/cashews chopped + raisins)



 Step1: Heat ghee in a thick bottom pan/wok (kadai), add nuts, stir to golden, add raisins, semolina, reduce heat to minimum and start stirring. Stir continuously until nice aroma hits your nostrils it takes 8-9 minutes. It has to be continuous to avoid burning and sticking.

Step 2: By stirring with other hand add sugar, coconut, stir for 2minutes. Add milk, cardamom, stir and turn off the heat.

Step 3: Set aside until it is safe to touch. Start shaping them to lemon size balls by gently pressing them between palms. It can be done single handed as well. Just give them nice round shape and place them in a plate. Grease your hand if the mixture is sticky.

Step 4: Best served 2-3 hours after preparation.

Although you can enjoy instantly, better let them rest for 2-3 hours to set well.
Keep all ingredients in hands reach as you can’t take time to look out for stuff.
Thick bottom pan is most suitable for recipe to avoid burning.
Ghee can be substituted with vegetable oil (or ghee+oil).
1-2 tbsp more sugar can be added if more sweet is preferred.