Rava Laddu ( Simple version)

* In all my recipe don't forget to ready Notes. 

There are different ways of making rava laddu you can make it with milk and coconut (or) instead of milk, you can only use ghee. (Or) using sugar syrup also you can make it.

And generally, may people will powder the roasted rava to a coarse (or) to a fine powder. Also, they will use powdered sugar. 

But here I had shown a simple method where you can use rava and sugar directly without making it into a powder. It requires only 10 minutes for making.

Quantity of Milk may vary, for me 1/4 cup of milk was sufficient enough.  When you're able to make balls stop adding milk. 

An important note is that as we used milk taste will be delicious but these laddus do not have a long shelf-life. It will Stay good at fridge / cool temperature for 6 to 7 days.

Ingredients:

      1.  1 cup - Semolina (Sooji/Rava/Bombay Rava/Upma Rava)

  2.   3/4 cup- Sugar

  3.   2-3 tbsp - Ghee

  4.  10 -15 broken Cashews nuts

 5.   15- Raisins

 6.   1 cup - Milk  (or)as needed ( boiled and cooled)

For Making Rava Laddu:

1.  Heat a thick-bottomed pan or any non-stick and add ghee to            it. Fry the cashews and then raisins in the ghee and keep them aside.

2.   Now, in the same pan, roast the rava in remaining ghee till nice       aroma comes out.  Do not let the colour change to brown. (Fry it       on medium heat)

3.  * Stir continuously while roasting the rava, else it will get                burnt.

4.     Now bring the flame to sim and add the sugar and mix and fry it        for 40 –  50 seconds so that sugar combines well.

5.  Now turn off the stove, then add cashews and raisins to rava mixture and mix well.

6.   Next, add little milk to one portion of the rava mixture and start making balls.

7.  Continue adding milk to small portions of the rava mixture till you finish making all the laddu.

8.* Ensure to make balls when it’s hot enough to hold in your hand. If it becomes cool then you can’t make balls.

9.   Allow it to set and cool for an hour then store it in an air-tight container. 

Now Mouth melting delicious Rava Laddu is ready.

Note:

1.  Even if you’re using roasted rava slightly fried in ghee to get nice aroma.

2.  While making balls if you feel sticky just apply little ghee on the palm.

3.  Initially, the balls will be little soggy about 30 minutes/ hour later the consistency will become firm and good to serve.