#RavaBesanLadooPakatle Can you ever imagine Diwali without Faraal? Whatever you might think about me or call me names like ‘Khadaad’ (a voracious eater) or ‘Bhukkad’ (glutton)... :) but frankly speaking, I cannot ever enjoy diwali without faraal! And then, can you imagine Diwali faraal without Ladoos? Naah... no way!!! Day before I received this request from one of our friends, Darshna Patil Malvankar for easy Rava Ladoo recipe. Being a working woman since weekdays is too tight, I told her I can post the recipe only on sunday. But she said she wants the recipe on saturday so that she could make them on sunday. I was wondering what to do as I did not wish to disappoint someone who was counting on me for a recipe. All of a sudden I remembered the Rava Besan Ladoos me and my mother-in-law had made for the Ganesh festival celebrations in September. I already had the pictures ready with me. Hence, I decided to post this recipe. These are Paakatle Rava Besan Ladoos (made in sugar syrup). There is an easier version too using powdered sugar. However, I don’t have the pictures of those ladoos ready. So unfortunately I can post that recipe only on Sunday. For now, hope this recipe helps you Darshna. You can try this recipe now and make a smaller batch of ladoos and then probably make another batch with the easier recipe I will post on sunday. Trust me, your family will love both and you will definitely find all your efforts worthwhile... :) Actually, Darshna had asked for only Rava Ladoo recipe. However, ladoos made from only rawa have too much of a gritty texture while those made of besan only have too much of a soft texture. So, I never make them in isolation. Combination of rava and besan gives the perfect texture to your ladoos and turns them into a “heavenly treat”! :) So here is the Rava Besan Ladoo recipe .... Ingredients: 2 cups Semolina/Rava (medium) 1 cup Chickpea flour/Besan 7 tbs Ghee (I used cow ghee) 2 cups Sugar 1 cup water ½ tsp cardamom powder 1 tsp Nutmeg powder 2 pinch saffron strands Assorted nuts chopped or slivered Few Raisins Method – 1) Add 3 tbsp ghee in a heavy bottom pan. Once it melts, add the rava and roast it well on medium heat stirring continuously. Roast till it turns brownish and aromatic. Keep aside to cool. 2) In the same pan, heat the remaining ghee and roast the besan on medium heat till it turns golden brown in colour. The besan when well roasted also exudes a nice aroma. You know that your besan is properly roasted when its aroma fills the entire kitchen and may be even the entire house... :) Take the pan off heat. 3) Add the roasted besan to the roasted rawa and mix well. 4) To make the sugar syrup add the sugar and water in a deep pan. Start boiling on medium heat. Initially the syrup will foam up a lot. Boil it for 5 minutes. In order to test whether your syrup is done, dip a steel spoon into the syrup and touch the syrup with your index finger. Now place your thumb on your index finger and gently pull the two fingers a little apart. A single thread should form in between these fingers. Keep joining and releasing these 2 fingers a couple of times rapidly. If you see a single thread form each time, it indicates that your syrup is ready. 5) In the meantime, add cardamom powder, nutmeg powder, saffron strands, raisins and slivered nuts to the roasted rava besan mixture and stir to mix well. 6) Now add in the roasted rava besan mixture little by little to the sugar syrup so as to ensure that no lumps are formed. Mix well with a big spatula or spoon. Let this mixture rest till it cools down a bit, absorbs all the syrup and thickens enough to form ladoos. Since its October heat now, this mixture could take 2-3 hours to cool down and thicken up. But if you make this during winters or if you are staying in colder regions, it could take as little as 30 minutes. So you need to keep an eye on it. Once you realize that you are able to press the mixture together to make a ladoo, you are ready to go. 7) Once the mixture has cooled down, apply little ghee to your palms. Take as much of the mixture as it fits into your palm and just press it together till it holds shape. Once you have the mixture clumped up well, roll it in the centre of both your palms till it forms a smooth ball. Do not apply pressure while rolling as this might break the ladoo. Repeat with the entire mixture. Your ladoos are ready! Happy Diwali in advance!!! :)
Posted on: Fri, 17 Oct 2014 12:50:11 +0000
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