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Rava Ladoo
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Ingredients:
- Fine Rava/Sooji - 2 cups
- Unsalted Butter - 1/2 stick
- Shredded Dry Coconut - 1 1/2 cups
- Sugar - 2 cups or 1 1/2 cups if you want it less sweet
- Evaporated Milk - 1 5oz can
- Cardamom Powder -1/2 tsp
- Saffron - 1 pinch, powdered (optional)
- Edible Camphor - 1 pinch, powdered (optional)
- Raisins –1/4 cup, roasted in a little butter
- Cashew/Almond/Pistachio - 1/4 cup, coarsely chopped and roasted in a little butter
Directions:
- Melt Butter in a non-stick pan on medium heat.
- Add Rava/Sooji and fry until you get the nice roasted Rava aroma.
- Add Shredded Coconut and Sugar and mix well on low heat for few seconds.
- Add Raisins, Nuts, Saffron, Cardamom Powder, and Edible Camphor – Mix well.
- Add Evaporated Milk and turn off the stove. Keep mixing for few minutes until the Evaporated Milk is well incorporated.
- Remove pan from stove.
- Dip your hands in cold water, take small amount of the mixture (golf ball size) and roll it into balls.
- Makes approx. 35 to 40 ladoos depending on the size you make.
Tips
- Let the Ladoos cool completely before storing them in an airtight container or ziplock bags.
- Store the Ladoos in the freezer – they stay fresh for months! (…but remember to serve at room temperature.
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