An interesting food blog with some creative recipes and fusion of indo western food , you will find very interesting Indian curries as well as breads with a little difference. You will definitely love to try my 20 years of food experience ,As a mother of two grown ups I always appreciate healthy food with a tasty twist to serve at dinning table .
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Sooji ladoo ' semolina and coconut sweet balls'
SEMOLINA AND COCONUT SWEET BALLS
'SUJI/ RAVA LADOO'
A perfect sweet for festive season I made these for Deepawali , you can make this for thanks giving or coming Christmas , these semolina balls are all time favorite as well as healthy too. It's very easy to make these balls with minimum ingredients required. For this you just need semolina , grated fresh coconut and powdered sugar in fact you can make it sugar free also by omitting sugar and adding sugar free in it .
Ingredients for Rava Ladoo :
500 GM of rava / sooji / semolina, lightly pulsed to make a coarse powder in the blender
2 tbsp of ghee ' clarified butter'
1/4 cup fresh desiccated coconut
1/2 cup of powdered sugar
1/4 cup of cashew nuts, finely powdered
6-7 almonds finally chopped
1/2 teaspoon of cardamom powder
1/4 cup raisins
Milk as required
Heat a teaspoon ghee in a small pan on low heat; roast the cashew nuts until lightly golden and crisp. Once roasted add in the raisins and sauté for a few seconds. Turn off the heat and keep this aside.
Heat remaining of ghee in a heavy bottomed pan,add the rava / semolina to the pan. Roast the rava until you get a roasted aroma and it is turning lightly golden. It is important to roast the rava, stirring continuously on very low heat. High heat can cause the rava to brown.
Once roasted add in the remaining ingredients included the roasted cashew nuts and raisins.
Saute for just a few more seconds until the mixture is well combined. Allow it to cool slightly. Once cooled, sprinkle little milk and shape the rava ladoo mixture into equal size balls. If you are unable to hold the mixture and shape it into a ball; add in a tablespoon of milk or ghee or both to help it come together.
The Rava Ladoos are now ready to be served. Store them in an air tight container for about 2 weeks.
Shelf life will be little less if you are using milk . Refrigerate them if you are using milk .
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