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Rava-Besan Laddoo Recipe
Rava-Besan Laddoos
Ingredients:
1 cup Besan (Gram Flour)
1 tbsp Ghee (Clarified Butter)
2 cup Rava (Semolina)
1 cup Sugar
1-2 cup Water
Sliced Almonds and cashews to garnish
Method:
Take the ghee in a non-stick pan. Once the ghee is melted add rava to it and half roast it till it becomes faint light pinkish and starts giving out roasted smell. Don't overcook it.
Then add the besan to it and roast again for about 5 mins till the mixture becomes golden brown in color.
Along with this, keep another pan to make the sugar syrup with all the sugar and water. Keep stirring the sugar syrup and check the consistency till it comes to single-wired texture (take a little sugar syrup between your fingers and check to see that the syrup forms a single strand as you pull your fingers apart).
Take the rava-besan mixture in a plate and allow it to cool. Once the sugar syrup is done, don't let it cool much, and add it to the rava till it becomes like a thick paste. Keep adding the syrup a little at a time, just enough so you can make a loose ball when you take some mixture in your hand.
Mix everything well and let it rest for 7-8 hours or even for overnight, to be on the safer side. You can see that the mixture when cooled enough, it becomes a bit thicker than before; Make laddus out of it and garnish them with sliced almonds and cashews.
These can be stored in an air-tight container for about 10-12 days at room temperature, and more if refrigerated. You can find more easy Diwali Special Sweets on my website.
Recipe courtesy of Mansi Desai from http://funandfoodcafe.com
Ingredients:
1 cup Besan (Gram Flour)
1 tbsp Ghee (Clarified Butter)
2 cup Rava (Semolina)
1 cup Sugar
1-2 cup Water
Sliced Almonds and cashews to garnish
Method:
Take the ghee in a non-stick pan. Once the ghee is melted add rava to it and half roast it till it becomes faint light pinkish and starts giving out roasted smell. Don't overcook it.
Then add the besan to it and roast again for about 5 mins till the mixture becomes golden brown in color.
Along with this, keep another pan to make the sugar syrup with all the sugar and water. Keep stirring the sugar syrup and check the consistency till it comes to single-wired texture (take a little sugar syrup between your fingers and check to see that the syrup forms a single strand as you pull your fingers apart).
Take the rava-besan mixture in a plate and allow it to cool. Once the sugar syrup is done, don't let it cool much, and add it to the rava till it becomes like a thick paste. Keep adding the syrup a little at a time, just enough so you can make a loose ball when you take some mixture in your hand.
Mix everything well and let it rest for 7-8 hours or even for overnight, to be on the safer side. You can see that the mixture when cooled enough, it becomes a bit thicker than before; Make laddus out of it and garnish them with sliced almonds and cashews.
These can be stored in an air-tight container for about 10-12 days at room temperature, and more if refrigerated. You can find more easy Diwali Special Sweets on my website.
Recipe courtesy of Mansi Desai from http://funandfoodcafe.com
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