Rava or Semolina Laddu is a common after meals sweets in south & western India.Its quite common in Tamil Nadu and Maharashtra and is associated with Janmashtami celebrations.
This is supposedly a low calorie dish though its difficult to ascertain how any sweet can be low on cal.
Butter - 1 tbsp
Milk - 1 cup
Sugar - 1/2 cup - 1 cup ( depending on how much of a sweet tooth u are)
Cardomom powder - 1 tsp
Cashews and raisins - 1 tsp each
Heat the butter in a kadai and add the cashews & raisins. Add the rava flour and stir it well for about 5 mins. Add the grated coconut and keep stirring it well till the moisture in the coconut drains off. Meanwhile heat milk. Once milk has boiled, add sugar to the milk and stir well. When the coconut and rava starts to change color ( a light off white color) add the milk and cardomom powder. If requried vanilla essence can also be added for an additional flavor. Mix well , so that there is a thick consistency to the dough. Let it cool for about 2- 3 mins and start making small round laddy with your hands. Try and insert one raisin / cashew nut into each laddu.
This can be stored in the refrigerator for about 1 week.
Monday, September 20, 2010
Sunday, September 12, 2010
Maida ( all purpose flour ) - 2 cups ( for about 4- 5 KP's)
Hot Water - as required to make dough ( about 3/4 cup)
Salt to taste
Preparation Time - 1 hour
Make the flour by kneading the maida, water & salt well. It would become a very smooth white dough. It is quite difficult to make maida dough as the whole thing can get sticky if there is excess water. So add water slowly, till it is just right and smooth.
If this needs to be stored, then cover with a muslin cloth ( the dough should retain its moisture) and not become dry.
Once about 4 or 5 KP's are made, keep them on a flat surface.Now try clapping with KP's in between. This helps in seperating the layers. This needs to be done with the KP's are hot so be careful with your hands.
It can be served with thick gravy curries..