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Rava Ladoos by Chef Avantika Gore of The Epicurist | Recipe

Rava Ladoos by Chef Avantika Gore of The Epicurist | Recipe

INGREDIENTS :


  • Semolina (Sooji/ Rava), 4 cups, very fine
  • Ghee, 1 cup, runny (not thickened)
  • Coconut, 1 1/2 cups, freshly grated
  • Sugar, 2 1/2 cups
  • Water, 1 3/4 cups
  • Cardamom Powder, 1 tsp
  • Saffron Strands, a pinch

METHOD :

  • Heat the ghee and roast the semolina on a low-to-medium flame.
  • Stir for 20-30 minutes until the flour turns golden-brown.
  • Add the freshly grated coconut and stir for another 20 minutes until the mixture turns pink.
  • Remove from heat.
  • For the sugar syrup, melt the sugar in the water over a medium flame and turn off the flame once it comes to a boil. Add in the saffron strands and cardamom powder.
  • Add the syrup to the semolina mixture and mix well until it cools down.
  • Once cool, transfer to a large plate and knead well.
  • Separate tiny ladoo-sized portions and roll.

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