Rava Besan Ladoo

Rava besan ladoo is a yummy melt in your mouth ladoo/dessert that doesn’t need any special introduction. This ladoo is very simple yet super delicious and is equally liked by kids as well as adults. Rava besan ladoo is a popular item on the menu in almost all Indian households during festivals like Ganesh Chaturthi and Diwali. I am sure everybody has their own methods and techniques of making this dessert and so today I will be sharing with you all my version that is passed on to me by my mother in law. 

This is a very easy recipe that requires very basic ingredients that are readily available in our pantry. 

Makes around 20 medium sized ladoos
Recipe Courtesy: Mother in law 🙂

Ingredients:

2 cups of Semolina/Rava (fine quality)
3/4 cup of Gram Flour/Chickpea Flour/Besan
1 cup of ghee/clarified butter (1/2 cup of ghee for roasting the semolina  and 1/2 cup of ghee for roasting the gram flour)
1 – 1/2 cups of sugar (I used the regular cane sugar – adjust sugar as per your preference)
1/2 tsp of cardomom/elaichi powder
1/2 tsp of jaifal/nutmeg powder
1 cup of water (for making sugar syrup)

Few raisins and cashewnuts cut into small pieces

Method:

1) In a not stick skillet or tava add 1/2 cup of ghee and once the ghee is hot add the semolina and roast it on a low flame. Keep on stirring it frequently so that the semolina is roasted evenly and doesn’t burn from the bottom. Roast semolina till it becomes nice golden in color. This will take anywhere around 20 – 25mins. Transfer the roasted semolina into a plate and keep this aside.
Remember that the semolina will brown quickly when roasted on a medium flame but it will not be cooked thoroughly and will be raw . So be a little patient and cook it on a low flame until you see it change color. 
2) In the same pan add the remaining half cup of ghee and once the ghee is hot add the gram flour /besan. Stir it nicely and roast it on a low flame till gives out a nice aroma and changes color to light brown. This will take around 10-15mins. Switch of the flame and keep this aside.
3) Now in a sauce pan add 1 cup of water and 2 – 1/2 cups of sugar. Keep this on a medium flame. Stir the sugar nicely. Let the sugar dissolve completely in the water. Once the sugar is completely dissolved let the sugar syrup come to a boil. Once it starts boiling let it boil for 1 minute. And then immediately switch off the flame.
Such kind of ladoo recipes requires something called as a one string consistency sugar syrup. However some people find it rather difficult to get this correctly. The above mentioned method is what my MIL follows and this method has never failed. This ladoo was prepared the same way. 
4) Now add the roasted semolina, roasted gram flour/besan, cardomom powder and nutmeg powder to the sugar syrup. Mix everything thoroughly. Keep this mixture aside for half an hour.
5) After half an hour the mixture will harden a bit. Break the lumps with a spatula or with hands evenly. At this point the mixture will be warm to touch.
Make sure that that the mixture is a little warm to touch while shaping the ladoos. Else they wont bind tightly and will crumble.  
6) Start shaping the ladoo by taking a handful of the mixture. Add a small piece of cashew in between the mixture and then start pressing it tightly between your palms and fingers. Keep doing it till you get a nice round shape ladoo. Use both hands if you find it difficult to make them using one hand. Do not fret if they are not perfectly round. :P.
7) Finally place a raisin on top of the ladoo and press it lightly. This step is optional. You can also mix the cashews and raisins in to the mixture and make ladoos.
8) Keep making the ladoos until the entire mixture is used up. This recipe will yield around 20 medium sized ladoos.
9) Transfer the ladoos in an air tight container. The ladoos will stay good for 8 – 10 days. Keep them in the refrigerator to increase the shelf life.

Wishing all my dear friends and blog readers a very Happy Ganesh Chaturthi.

Stay blessed everyone. 🙂

Almond & Pistachio Kheer

Are you bored of the usual rice and vermicelli kheer/pudding? Do you want to try a different kheer other than the usual stuff?

Presenting to you all a very delicious Almond and Pistachio Kheer.

The recipe for this sweet delicacy was passed on to me by my MIL (mother in law). Something totally different from the usual kheer preparation, this rich and delicious kheer is perfect for any festivals or special occasions. I had prepared this once during ramadan but couldn’t post the recipe soon.

Recipe:

Since i made this on a weekday on hubby’s demand, i only used small quantities of almonds and pistachios. So this recipe will yield 4 servings.

1/2 cup of almonds (soaked, skins removed and dried or toasted)
1/2 cup of pistachios (soaked, skins removed and dried or toasted)
2 tbsp of ghee or clarified butter
1/3 cup of sugar (you may use more if desired)
2 cups of whole milk
1/3 tsp of ground cardamom powder
Few strands of saffron.

Method:
1) Soak almonds and pistachios for at least 5 – 6 hrs (you may also soak them in warm water to decrease the soaking time). Drain the water and remove the peels. 
2) Originally this recipe calls for air dried almonds and pistachios. So you can spread the almonds and pistachios on a paper or a large dish and let it dry off in your patio/balcony. Since i didn’t have the time for air drying i roasted them in the oven instead. 
3)  Preheat the oven to 350F. Spread the almonds and pistachios on a baking sheet. Toast the almonds and the pistachios for 20 – 25 mins or until they are dry, crisp and very slightly brown in color. Make sure that the baking sheet is kept in the middle rack. I mistakenly kept it one rack above the middle hence the almonds and pistachios have more color on them in the pictures. But its fine as long as they are not burnt. 

4) Remove from the oven and let it cool for few mins. Transfer into a food processor/mixer and grind it into fine powder. 
5) In a saucepan heat about 2 tbsp of ghee/clarified butter. Now add the powdered almonds and pistachios and saute on a low heat for few mins. Since i had already toasted the almonds and pistachios, i didn’t toast the powder for too long in the ghee. If you are using the powdered mixture which was not toasted in the oven, you will need to toast it in ghee for few mins until it gives out a nice aroma. 
6) Add the sugar and mix. Then add the milk and stir. Let it cook on a low to medium heat until the milk starts to thicken a bit. Keep stirring frequently so that the mixture doesn’t stick to the bottom. Mine took around 20-25 mins. The consistency should be a little thick but not too runny. 
7) Finally finish off with cardamom powder and few saffron strands. 
Serve warm.