Rava Ladoo/Rava Laddu/Gokulashtami/KrishnaJayanthi Recipes

Wishing you all a very Happy Krishna Jayanthi/Gokulashtami - இனிய கிருஷ்ணஜெயந்தி நல்வாழ்த்துக்கள்.....

I know it should be really a very busy day for all of you preparing for pooja and making all delightful sweets and snacks. I am also preparing simple and quick snacks for Krishna Jayanthi, because I came back very late from my vacation. I always have a special place in my heart for this maaya kannan from my childhood days. The usual dishes prepared for Krishna Jayanthi includes Murukku/thenkuzhal, Uppu Seedai, Vella Seedai, Thattai, Aval payasam,Paasi Paruppu Payasam, Ladoos, Gulab Jamuns, Badam Kheer, Uraddal/Medhu Vadai, Rava Kesari, Sukku Vellam etc.

Here’s how to make Rava Ladoo with step by step photos…

Ingredients

Rava/Sooji	1 cup
Sugar	¾ cup
Cashew nuts	10 -12 [cut to pieces]
Raisins	10-15
Cardamom/Elachi	4
Ghee	¼ cup
Milk	2 – 3 tbsp

Makes approximately 15 ladoos.

Method

Heat 1 tsp of ghee in a kadai and roast the rava in it until nice aroma comes out in a low flame. Keep stirring continuously, make sure the rava does not get burnt.

Cool down the rava and grind the rava to coarse powder, transfer it to a mixing bowl.

Grind the sugar and cardamoms together in the mixer to a fine powder and transfer it to the mixing bowl. 

Mix the rava and sugar powder really well.

Heat 2 tsp of ghee in a kadai and roast the cashew nuts and raisins to golden brown color. Add the cashew nuts and raisins to the rava mixture.

Heat the rest of the ghee in the same kadai and add it to the rava mixture and mix them really well with a ladle.

It will start looking crumbly, add little milk and mix with your hand. When the mixture is still warm make small balls/ladoos.

If the mixture gets dried up sprinkle some more milk or warm ghee to it, mix well and make the balls /ladoos. Arrange the ladoos in a plate and let it cool for some time.

Super delicious Rava Ladoos are ready for neivedhyam or just as a quick sweet.

Suggestions:

• Store the rava ladoos in airtight containers it stays fresh for 4 -5 days.
• I personally prefer to grind rava to a coarse powder, so that it will not be very sticky when you eat and gentle to your throat. If you want you can make it to fine powder.
•  If you want to use less amount of ghee, then increase the amount of milk when making the ladoos.
• For more shelf life of ladoos, do not add milk. Instead use warm ghee to make the ladoos, which will stay fresh for about 10 days.

Thank you all for visiting my blog, please come back again for traditional and quick recipes of South India.

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Until then I am signing off…