Serves: 12 to 15 Laddus, medium sized
Time: 30 to 40 minutes. (sugar syrup soaking time excluded)
Ingredients:1 cup Semolina/ Sooji/ Rava (fine quality)
1/2 cup Besan
4 tbsp Ghee (Or according to your taste)
1 cup sugar
1/2 cup water
1/2 tsp Cardamom powder
Almond cashewnuts pieces
Method:
1) Dry roast Semolina over medium heat. Roast until it gets nice pinkish color. Another thing to remember is to stir continuously with spatula. If you roast over high heat, semolina will change the color in short time. However it will have raw taste.
2) After roasting semolina, transfer it to another plate. In that same pan, add some ghee, add besan and roast until you sense nice aroma of besan. Roast over medium heat and keep stirring. Add cashewnuts, almonds pieces.
3) In another heavy bottom pan, add 1 cup sugar and 1/2 cup water. Make one string consistency sugar syrup. To make that, turn on the heat and stir until sugar dissolves in water. After couple of minutes water will start boiling. First sugar syrup will become frothy on the surface, and in one minute froth will disappear. At that time turn the heat off and add this sugar syrup into mixture of semolina and besan. Stir for a minute and cover the plate. After 10-15 minutes again give a quick stir. Add cardamom powder. Stir until Rava-besan mixture absorbs maximum sugar syrup. Then make laddus.
Note:
1) Sugar syrup should be of perfect consistency. If sugar syrup become a little thick than required consistency, rava-besan mixture becomes dry. When I prepared Laddu, mixture became little dry and I could not make Laddu. I added some milk and made laddus. It tasted good, and stayed good for 6 to 7 days. It might be because the weather is kind of cold where I stay. If the weather is hot and humid, put them into airtight container and refrigerate.
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