Rava Laddu using Sugar Syrup | Laddu Recipes

     There are many different ways to prepare rava laddu. This recipe is very traditional and uses sugar syrup and less ghee.

Related Posts:

1. Peanut Laddu

2. Green Gram Laddu

3. Coconut Laddu 

4. Rice Flakes Laddu 

5. Dry Fruits and Dates Laddu

Recipe Cuisine : South Indian | Recipe Category: Sweets

Preparation Time: 10 mins  | Cooking Time: 15 mins | Yields: 12-15 Laddus

Ingredients:

White Rava / Semolina	1 cup
Sugar	¾ cup
Water	½ cup
Ghee	2 tbsp
Cardamom Powder	from 3 pods
Cashew Nuts	10
Dry Grapes	10

Procedure:

1. Heat ghee in a heavy bottom pan, add cashew nuts and dry grapes. Fry till they become golden brown.

2. Then take them out from the ghee and keep it aside.

3. In the same pan with ghee, add rava and fry till nice aroma comes out. Keep the flame at simmer. This will take 5-6 mins. Keep it aside and allow it to cool down.

4. In the same pan, add water and sugar. Mix them well with ladle. Keep the flame at medium.

5. After sugar dissolves completely add the cardamom powder. Mix them well.

6. Then add the fried rava (from 3) little by little. At this stage, keep the flame at simmer.

7. Immediately add the fried nuts (from 2) and mix them well.

8. Cook till the mixture becomes thick or leaves the sides of the pan.

9. Immediately transfer it into another bowl and allow it to cool down slightly.

10. Now make lemon size balls from the mixture and keep it aside.

        Tasty traditional Rava Laddu is ready!

Note:

1. No need to worry about the sugar syrup consistency.

2. If you over cook, the laddus become very hard.

3. You can keep them at room temperature for 4-5 days.

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Rava Idli

     The good thing about Rava Idli is that it can be prepared instantaneously. It requires just rava and curd; when served with spicy chutney like milagai chutney; it tastes great.

Recipe Cuisine : South Indian | Recipe Category: Breakfast| Yields: 12 idlies

Preparation Time: 5 mins  | Soaking Time: 15-30 mins |Cooking Time: 15 mins

Ingredients:

White Rava / Sooji / Semolina	1 cup (1 cup = 250 ml)
Thick Curd	1 ¾ cup
Salt	1 tsp
Oil	For grease the idly pate
Eno Fruit Salt	1 tsp
To Temper:
Oil	1 tbsp
Mustard Seeds	¼ tsp
Urad Dal	½ tsp
Channa Dal / Kadalai Paruppu	1 tsp
Curry Leaves	1 spring
Green Chilly	2
To Garnish:
Chopped Coriander Leaves	1 tbsp
Ghee	1 tsp
Cashew Nuts	8

Procedure:

1. Dry roast the rava till it becomes hot and allow it to cool down.

2. Mix curd and salt with whisk.

3. After the rava cold, mix the rava with curd mixture and keep it aside for 15-30 mins.

4. Meanwhile, heat the oil in a pan, add mustard seeds and wait for popping. Then add the urad dal, channa dal and curry leaves. Sauté for few seconds.

5. Then add the finely chopped green chillies and fry till they become crisp.

6. Pour this temper to the rava-curd mixture, mix them well. Now mix the chopped coriander leaves with this batter.

7. Add the eno fruit salt 5 mins before you make idly. Mix them well and just keep it aside for 5 mins. Now the batter becomes forthy and ready to make idli.

8. Now heat the ghee in a pan and fry the cashews till they become golden in color. Keep it aside.

9. Grease the idli plate with oil, either place the cashews on the greased plate and pour ladle full of rava idli batter, or pour the batter and place the cashews then steam cook for 13-15 mins.

10. After 15 mins remove from the flame and leave it for few mins or apply water to the rare side of the plate.

11. Using the spoon, scoop out the idlies from the plate.

      Serve it hot with coriander-coconutchutney and milagai chutney.

Note:

1. The batter will be little bit thicker than the normal idli batter.

2. No need to add water or more curd than mentioned.

3. Cashews are optional.

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Sheera / Banana Kesari / Bombay Rava Recipes

Ingredients:

White Rava / Semolina	1 cup
Sugar	¾ Cup
Ripe Banana (Medium Size)	1
Cardamom Powder	1 tes
Ghee	1/4  cup
Cashew nuts	10
Dry Grapes	10

Procedure:

1. Peel and mash the banana and keep it aside.

2. Heat 1 tbs of ghee in a heavy bottomed pan. Fry the rava till it gives out good aroma. Keep it aside for cool down.

3. In the same pan, add 1 tbs of ghee and fry the cashew nuts and dry grapes till they turn into golden color. Keep it aside.

4. In the same pan, add 2 cups of water and heat it to boil. Add cardamom powder. 

 5. Then  add the roasted rava slowly. Stir continuously till the water evaporates.

6. Add sugar and stir continuously. When the sugar is fully dissolved, add the remaining ghee and mashed banana. Stir continuously till it leaves the sides of the pan.

7. Garnish with fried cashews and dry grapes.

                     Serve it hot or chilled.

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Rava Kichadi

Ingredients:

Bombay Rava / Suji / White Rava	1 cup
Ghee	2 tes
Oil	1 tbs
Mustard Seeds	¼ tes
Channa Dal	1 tes
Curry Leaves	1 spring
Cinnamom	1 inch
Aniseeds	1 tes
Onion	1
Tomato	1
Green Chilly	4
Ginger	1 inch
Turmeric Powder	½ tes
Carrot	1
Fresh Peas	¼ cup
Coriander Leaves	Handful
Salt	To Taste

Procedure:.

1. Heat the ghee in a pan, and fry the rava till it gives out good aroma. Let it cool down

2. Chop the onion, ginger, green chillies and tomato into small pieces.

3. Peel the skin of the carrot and cut it into small dices.

4. Heat the oil in a pan, add mustard seeds, channa dal, green chillies, ginger, cinnamom, aniseeds and curry leaves. Allow it to pop.

5. Then, add the chopped onion and fry till  it becomes translucent.

6. Now, add the chopped tomato and fry till it becomes mushy.

7. Then, add the chopped vegetable and fry for a minute.

8. Add turmeric powder and fry for few seconds.

9. Now, add 4 cups of water and close the lid of the pan. Cook till the vegetables  becomes half cooked.

10. Then, add salt and roasted rava slowly. Stir continuously till the water evaporates. [Ensure that no lumps are formed]

11. Switch off the stove and garnish with coriander leaves.

      Kichadi is ready to serve. Serve with Coconut Chutney.

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Suji / Bombay Rava Ven Pongal

Ingredients:

Sooji / Bombay Rava / Semolina	1 cup
Split green gram / Moong dal	½ cup
Cumin seeds	½ tbs
Pepper Corns	½ tbs
Curry Leaves	1 spring
Ginger	1 inch
Salt	To Taste
Cashew Nuts	7
Ghee	2 tbs

Procedure:

1. Dry roast the cumin seeds and pepper corns. Keep it aside.

2. Dry roast the moong dal till a nice aroma comes out and slightly changes its color.

3. Dry roast the rava till a nice aroma comes out.

4. Pressure cook the moong dal with ½ cup of water for 1 whistle in high flame.

5. Heat 2 1/2 cups of water in a heavy bottomed pan. If water comes to boiling state, add roasted rava slowly. Then add the cooked moong dal with water, roated cumin seeds and pepper corns, curry leaves and chopped ginger. Mix them well and close the lid of the pan.

6. Cook till the water is completely absorbed. If you feel it to be thick then add hot water. [Avoid using cold water]

7. Heat the ghee in a pan, add cashew nuts and fry till it becomes golden color. Garnish the Pongal with these roasted cashewnuts. Serve this with Coconut Chutney.

I am sending this to my own event Pongal Feast Event....

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Suji / Bombay Rava Kesari - My 100th Recipe

Ingredients:

Suji Rava / White Rava	1 Cup
Sugar	1 ½ Cup
Ghee	½ Cup
Cashew Nuts	10
Dry Grapes	10
Cardamom	3
Food Color (Orange)	½ tes
Water	2 ½ Cups

Procedure:

1. Heat 2 tbs of ghee in a heavy bottomed pan. Fry the rava till it gives out good aroma. Keep it aside for cool down.

2. In the same pan add 2 tbs of ghee, fry cashew nuts and dry grapes till they turn into golden color. Keep it aside.

3. In the same pan, add 2 ½ cups of water, allow it to boil. Add cardamom powder and food color. Mix them well.

4. Now add the roasted rava slowly. Stir continuously till the water evaporates.

5. Add sugar and stir continuously. When the sugar is fully dissolved, add the remaining ghee. Stir continuously till it leaves the sides of the pan.

6. Garnish with cashews and dry grapes.

Serve it hot or chilled.

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