This new blog will carry recently updated postings on south-indian recipes and several make-shift recipe formulae. You can look out for kitchen culture, traditional methods and a blend of microwave cooking too. Travellers, explorers of traditional recipe and food lovers can try this.
Tuesday, October 21, 2014
Rava Laddu / Suji Sweet balls
Take 400 gms suji (Rava), 50 gms chenna dal (odacha kadalai), dry roast them in kadai. Take 300 gms of sugar. Pour the two ingredients in mixie and grind coarse for few seconds. Pour the mixture in a bowl and let it cool. In the mean time, take 100 gms of vanaspathi or ghee, melt it, fry cashewnuts, resins and pour it into the bowl. Add a spoon of cardamom powder and roasted clove. Now mix the rava/sugar,melted ghee well with fingers and hand press into firm balls. Store in air tight container. Shelf life is more.
If the ghee level is not enough, you will not be able to make balls. Even if it is done it loosens and breaks. Some conservative people reduce ghee level and instead sprinkle milk, grated copra and make into balls. Though taste is good, shelf life is less. You have to eat within a day else fungus layer forms.
Labels:
ladu,
Rava laddu,
suji laddu,
suji sweet balls,
sweet rava balls
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