Rava Laddoo (Diwali Mithai)

Ingredients

1 cup Semolina (rava)
1 cup Sugar
1 cup Milk
1 teaspoon Currants or Raisins
1 teaspoon Cashew Nuts chopped small
3 teaspoons Ghee

Instructions:

1. In a medium size thick saucepan brown the rava (semolina) until it turns begins to brown.
2. Add sugar, ghee and milk.
3. Cook until the mixture becomes thick and sticky.
4. Add the chopped nuts and currants to the mixture.
5. Remove the pan from the heat and let cool down enough to work with.
6. When cool, form the dough into small balls.
7. Leave the laddoo balls to air dry for at least an hour.
8. Serve when dry.

Helpful Hints:

Rava Laddoo is a traditional sweet exchanged during Diwali, but makes a delicious desset any time.

Ghee is clarified butter. It can be made by melting a pound of butter in a medium saucepan over medium heat until it boils. When it begins to boil reduce the heat to medium. The butter will form a foam. The first foam will dissappear and after about five minutes a second foam will appear and the butter will become a golden brown color. Brown solids will be in bottom of pan and should be strained out when you pour the ghee into heatproof, airtight containers for storage. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Fresh ghee will keep for a month if stored properly and should not need to be kept cold.

Submitted By :

Ana G

Web Link :

Diwali - Festival of Lights

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