Rava Besan Laddu

Rava Besan Laddu in Marathi Serves: 12 to 15 Laddus, medium sized Time: 30 to 40 minutes. (sugar syr...

Rava Besan Laddu in Marathi

Serves: 12 to 15 Laddus, medium sized
Time: 30 to 40 minutes. (sugar syrup soaking time excluded)

rava besan ladu, Maharashtrian Rava besan ladu, Ladoo recipe, diwali faralIngredients:
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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Post a Comment Default Comments

  1. Hello!!
    I really like your blog and specially all that you write in marathi.

    Marathi lokanche blogs baghun khup mast vatta.

    ReplyDelete
  2. they look beautiful Vaidehi!

    Happy Diwali to you! and I'd also like to invite you to dish out something sweet for the Sweet celebrations event on my blog if you can!:)

    ReplyDelete
  3. Hi Vaidehi!

    Wishing you a very happy diwali and prosperous new year.

    leena

    ReplyDelete
  4. Thanks Leena for your wishes.
    wish you too a happy diwali..

    ReplyDelete
  5. Hi..very nice user friendly description with lots of good tips.Liked this recipe.

    Shreeja

    ReplyDelete
  6. Ldavach colour mast aalay!!!! I have an award waiting for you in my blog. Pls pick it.

    ReplyDelete
  7. hi,tried ur Rava Besan ladoo recipe. However the water was bit excessive. even after 2-3 hours ,the mixture was bit sticky. So here's a tip if it happens to anyone else. Take some Kurmure(puffed rice). Roast it a bit in a pan, so that it becomes crisp. Then grind it to a coarse(or fine) powder. Add this powder to the ladoo mix, till enough water is absorbed. Take care to add just enough kurmure or the mixture will become too dry.

    ReplyDelete
  8. Hi Nash,
    thanks for visiting my blog..If mixture becomes little sticky, this idea is nice. Try to use measuring cup for making laddus, then it won't go wrong..

    ReplyDelete
  9. Hi Vaidehi,
    Happy Diwali2013! This was the first time I was trying to make Rava Besan and I was insistent on making Paakatle laadoo. When I was a kid, my ajji used to make them and I would just eat the rava-besan-paak before she rolled them into laadoos. I was looking for a perfect recipe and yours was really good! Thank you so much... they turned out perfectly! Especially the consistency of the paak which is the most important! Thanks a lot! :)

    ReplyDelete
  10. Hi Vaidehi,
    Happy Diwali! and this was the best rava besan recipe!Thanks a lot! This was the first time I was attempting to make faral and I was insistent on making Pakaatle rava besan laadoo! I remember my Ajji used to make them and I would just eat the rava-besan paak... I am so glad the laadoos turned out so well.... thanks to your recipe :) Now this recipe is always going to be my reference point for diwali faral!

    Best Wishes,
    Varadayini Chitale- Mumbai

    ReplyDelete
    Replies
    1. Thank you Varadayini :smile: Happy Diwali !!

      Delete
  11. Best Laadu ever... perfect method! Thanks

    ReplyDelete
  12. Mast zale ladoo ekdum. Thanks for your recipe and mainly for the technique of syrup preparation :-)
    Regards

    ReplyDelete

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