Rava / sooji Laddu

I have learned this recipe from our family friend who is an expert in making this soft and melting laddus. Also this is my sister's favourite sweet.

Rava Laddu

Ingredients:
2 cups – semolina preferably white one
2 cups – Grated coconut
1 ½ cup – Sugar
½ tsp – Cardamom powder
2 tbsp – Cashew nuts
2 tbsp – Raisins (Optional)
3 tbsp – Ghee

Ghee, Cashews,Grated Coconut, Sugar and Rava / Sooji

Roast cashews and raisins (if using) in the ghee and keep them aside
In the same ghee roast the semolina until nice aroma comes and keep it aside.

Roasted Semolina

Again in the same pan roast the grated coconut till all the moisture gets evaporated. Keep it aside.

 

Roasted coconut (Fresh)

Now add 1/2 cup of water to the sugar and slowly melt the sugar under low flame.

 Process of making sugar syrup

Once the sugar is melted add cardamom powder and increase the flame and stir the syrup continuously until we get one string consistency as shown below.

 

One string consistency

Then add the roasted semolina, cashews, raisins and coconut into the sugar syrup by stirring continuously for a minute or so and remove from the flame.

Wait until the mixture becomes warm enough to touch and start making laddus. Best practice is, smear your hands with ghee and scoop a small amount of laddu mixture into your hand using a spoon or laddle and gently form round balls by pressing all the sides.

hmmm....hmmmmm.hmmmmmm

Almond and Raisin Semolina Halawa

Semilona halava is one of the most popular desserts served at Hare Krishna (Iskan) temples. Good roasting gives good quality halava.

Semolina, Butter, Sugar, Almond flakes, Raisins

Ingredients:
1 cup coarse semolina
2 cups water
¼ cup raisins
¼ cup Almonds finely chopped
1 cup Sugar (can also substitute this with Jaggery)
6 tablespoons butter

Method:

Combine water, sugar Almond flakes and raisins in a saucepan.
Place over moderate heat, stirring to dissolve the sugar

Bring to a boil, then cover with a lid
Meanwhile melt the butter in another pan over low heat.

Add the semolina and stir fry the grains slowly and rhythmically until they darken without scorching and becomes aromatic.

Pour the hot syrup into the semolina, stirring steadily over the low heat until the grains absorb the liquid, start to form a pudding consistency, and pull away from the sides of the pan.

Cover the pan with a lid and cook over the low heat for 5 minutes.

Turn off the heat and allow the halava to steam for another 5 min.

 Neivedyam for Srikrishna

Almond and Raisin Semolina Halawa