Skip to main content

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 .

semolina and coconut sweet balls | suji ladoo




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 

Method :

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 . 


Comments

Renuka said…
This is so good! Love your recipes! :) I'm going to visit your blog again and again!


http://renuka-voyagerforlife.blogspot.in
minal sharma said…
Thanks renuka to visit my space ...I will surely visit your space soon

Popular posts from this blog

Oats dosa with drumsticks sambhar

Oates Dosa

Health is wealth .....it is really important to be fit and healthy. I realised that, some change in lifestyle can help in maintaining a balanced diet. To apply it in daily routine...I have started a Diet food series.
There's nothing more inviting than hot South Indian breakfast: strong filter coffee, piping hot drumstick sambher with little bits of coconut, tasty coconut chutney gunpowder and golden-crisp Dosa! I love dosas and in fact I'm planning to make one today in breakfast. And it's not just because they taste divine but also because they're really fun to make: Right from grinding down the urad dal and rice, letting the white stuff ferment to running your ladle through the batter checking for lumps, it's almost therapeutic. After your pour the batter down a hot sizzling pan, even the wait to figure whether the dosa will stick or not is a delicious feeling....Dosa with healthy twist will make this delicious treat more interesting. My dietitian sugges…

Gur chana / jaggery coated roasted chickpeas

Very tasty, crunchy yet healthy snack for kids, full of protein . I often make this crunchy delight for munching. 
 Jaggery Coated roasted chickpeas 


Ingredients:

GURWALE SHALGAM ( SWEET AND TANGY TURNIPS) punjabi style

Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild in taste and absorb spices well. We love it in various forms. Shalgam is a winter vegetable and is a popular recipe from Punjabi cuisine. Shalgam (Turnip) belongs to the radish family. Shalgam ki sabzi is very good for health as it is very low in calories and fat, and a good source of fiber and several vitamins like Vitamin C, Vitamin B, VitaminB3, Vitamin B6. Gur is Hindi/Punjabi for jaggery.  This creamy version from Punjab is one of our favourites.
This recipe is from my mother in law's cook book , my mom In law was an excellent cook and being a panjabi, her excellency was panjabi cuisine. She was excellent at cooking all panjabi dishes like sarson ka saag, makkai ki roti, gur ke chawal  or any vegetable like turnip or kormas, . I have learnt almost all panjabi dishes from her and I really wanted to thank her for that , today whatever I make related to punjab reminds me of her . Lov…