BM #98 Week 3 Day 3 -
For the last festival food in this series, here is my personal favorite, Khoya Rava Laddu. Our family loves Rava Laddu in any form and so I make different variations to enjoy them.
So far I have already made Gulkhand Rava Laddu, Rava Laddu, and Rose Rava Laddu.
I made this for a Diwali potluck party and all my friends loved these laddus.
Ingredients -
Rava 2 1/2 cups
Sugar 2 cups (A little less is fine too)
Khoya 1 cup
Almonds, coarsely crushed 1 cup
Coconut Powder 1 cup
Cardamom Powder 1 tsp
Cashews and Raisins handful each
Milk, warmed 1 cup
Ghee 3 Tbsp
Method Of Preparation -
In a heated kadai/deep pan , add a Tbsp of ghee and fry the cashews and raisins until the cashews are golden brown in color. Keep them aside in a separate bowl.
I made khoya freshly and set aside.
In the same kadai, add the remaining ghee and add the rava and coarsely crushed almonds. Roast until it gets a golden hue and gives out a good smell. Add in the warm khoya and mix well. Break up lumps of khoya if any.
In the warm kadai, roast the coconut powder too.
In a mixing bowl, add the roasted rava, coconut, cashews and raisins. Add fine sugar and gently mix. If the sugar grain is too granulated, it is better to grind it to a powdered form.
Now gradually add warm milk to the mixture and check if if the consistency is right to make a laddu. Take small portions of the mixture and make laddus by gently bouncing the mixture in your hand. Take care not to press the laddu too hard as they would become very hard upon drying.
Gently place the laddus in a plate to let them air dry. When they are dry enough, store them in an airtight container. They usually never survive beyond 3 days at our place!!
Preparation Time 30 minutes
Makes 80
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