Rava Ladoo Recipe

Rava Ladoo Recipe

Laddus are sweet to prepare for special traditional occasions. Tradition says that should not be tasted before they have been offered to Krishna, who purify them for us, so that our karma is not loaded with negativity for taking food from vegetable life forms. Yeah, why not just be a vegetarian and vegans to avoid negative karma: vegetables, legumes, cereals are living entities.


In his great love for us, Krishna takes care of the pain inflicted to allow us to feed us. Admittedly, in theory, Prana, Chi or Ki, contained in the air we breathe may, alone, be able to sustain the one who is pure. But, if you had not yet figured out, I do not find, alas, enough to feel satisfied. I limit myself to cook, maybe while I recite a mantra to make them better, and eat them with great satisfaction!

I know, I read that they are made with chickpea flour and many of you will turn up their nose. Do not be fooled, they are delicious! The important thing is that the chickpea flour is made toast well. Amazed everyone for their kindness and originality! I've tried so and then I applied the variants with a sprinkling of brown sugar and a pinch of chili powder.

The name of this sweet is Rava ladoo. Rava is the semolina flour, ladoo is a ball, or something similar served in Indian homes for special occasions. The preparation scared me a bit, because the recipes were obviously completely different in terms of doses, so I crossed my fingers and I created my recipe. Ready. The culture of Indian sweets is very important and special. These balls made of rava and ghee are extraordinary, and very easy to implement. In addition to being gluten free.

As the first recipe I wanted to introduce you to the rava laddu. I have prepared some Indian sweets like ladoo and there are several variations but my favorite is this that I present. The original recipe calls for butter. They are sacred sweets so it is prepared mainly during big festivals or so they told me when they noticed that I had all the time. Now I resized, out of respect for other beliefs, I also do them only for special occasions and given that you should give a laddu in offering to the gods, enjoy them in moderation, as they are high in calories!

The motichoor laddu, also known as besan laddu or boondi ladoo, are very popular and appreciated in India. Their preparation is simple and the taste particularly pleasant the ingredients make it also very familiar to our palate makes them the protagonists of the banquets to the most important celebrations weddings, religious festivals.

They are eaten with your hands and are so delicious that even the god Ganesha is depicted, often with the intention of eating them. Diwali is the special occasion in which the laddu are produced with more frequency, the Indian festival that celebrates the victory of good over evil and that spoils the palate with its unique preparations.

Krishna had a friend named Madhumangala, a shepherd boy who was so fond of laddu who ate more than all the others and then asking for it again. We can deduce that it will be better to prepare this dessert in large quantities so that no one is left disappointed.

For breakfast and snacks we eat so much and we are experimenting with many variations of delicious balls of dates! There are a thousand possibilities, as many kinds of dried fruit go with it. The variants are many and the origin of these sweets is Indian and thank goodness. The East has always been a lot of inspiration to all of us pro-vegan!

Some makes ladoos with the base of chickpea flour or semolina, or tapioca. Meanwhile be inspired by looking at these recipes. The names of these treats are endless and so much fun. They change the name depending on the ingredients but usually end with Laddu or Laddoo. The sweet is special during special occasions, which are just made ​​of flour, sugar and dried fruits.

Those looking to make date ladoo should not buy the dates of light color, but choose soft, dark ones that have not been treated and processed. To make the ladoo, you do not need to any sugar or flour. If you love spices, you can add at will cardamom, turmeric and so on. They are mainly prepared only with dried fruit mixed with an addition of cooked chickpeas prepares doing before lightly toast of all oleaginous fruits. After that you grind more or less finely, depending on personal taste.

Select the other ingredients and shake it all together in a blender for a few minutes to chop everything finely. If the dough becomes too dry you can add a little-very little water, you will get a dough more sticky and moldable. After that formed the balls gently with a diameter of about 3-4 cm remembering to do it with wet hands. Below we list the possible combinations, each recipe with dates fast and very tasty!

In the gastronomy of the countries of origin, the dates are not necessarily consumed with sweet dishes, as is the case in Western countries, but constitute a staple food in the daily and are imbued with symbolic values and rituals. So have fun and always remember to find alternative strategies to the usual packaged snacks, the possibilities are endless and greedy. And what a joy to meet different tastes and cultures to their children even while in the house.

Prep Time: 30 mins ♥ Cook Time: 10 mins ♥ Total Time: 40 mins ♥ Yield: 4 servings

Nutrition facts per 100 gms: 380 calories, 40 grams fat

Ingredients

3 cups semolina
2 cups sugar
10 tsp powder milk
200 gm ricotta cheese
2 tsp clarified butter
1 tsp cardamom powder
15 raisins
1 tbsp cashew nuts
1 cup coconut
Saffron strands
Salt to taste
Silver leaf

Method:

Heat 1 tsp butter in a saucepan and roast the semolina over a low flame till golden brown. Cool and grind it to a coarse powder.

Add coconut and fry till the moisture is evaporated. Add sugar to the coconut and set it aside for 10 minutes.

Heat the rest of the butter and fry the chopped dry fruits. Sauté the cheese till it collects together. Mix the powdered semolina, saffron strands, coconut, salt and cardamom powder. Remove the mixture from stove.

When the mixture cools, sprinkle milk on the mixture and make small round balls the size of lemons.

Garnish with chopped nuts and decorate with silver leaf.




Motichoor Ladoo


Ingredients:

250 gr of chickpea flour,
250 grams of butter,
175 grams of powdered sugar,
1 tsp cinnamon
1 tsp nutmeg
1 handful of chopped hazelnuts.

Recipe Method

In a thick bottomed pan, melt the butter and add the chickpea flour. To mix well and roast in medium low flame taking care not to let it burn.

After about 15 minutes the flour is of a darker color golden brown; turn off the heat, add the spices and sugar icing.

Stir well, making sure to break up any lumps. Take a tray or small baking sheet and roll out the dough to a height of 1 cm. To smoothen the surface of the dough lightly beat the pan on a plane.

Sprinkle with the chopped hazelnuts and let it cool. Let stand in refrigerator for a few hours and serve cut into squares.

Alternatively, you can also pour the mixture with a teaspoon into cups from the oven and put a nut in the center of each.

It keeps in the refrigerator for a couple of weeks.


Boondi Ladoo


Ingredients:

2 cups gram flour
4 tbsp butter
1 cup sugar
1 cup coconut flakes
4 cups condensed milk
1 tsp cardamom powder
Pinch of saffron
1 tbsp raisins
4 tbsp chopped nuts (almonds, cashews, pistachios, walnuts)

Recipe Method:

In a frying pan from the edge of the top, melt the butter. Fry the raisins in butter until it softens. Remove and set aside. Add the flour to the butter and let it roast until a delicious scent will not spread around the room. For a consistency a bit less lumpy, instead of semolina and durum used chickpea flour in equal parts.

Lower the heat and add the coconut and sugar. Stir until they are well blended. Add the raisins, the mixture of chopped nuts, cardamom and mix well. Add the condensed milk mixture and turn off the heat. Keep stirring until the mixture has reached a clear consistency.

While the mixture is still hot, wash your hands in cold water and just get small portions, shaping it with your hands to form balls the size of a golf ball. Even larger if you prefer. Do not cool the dough: will be much more difficult to form balls.

Serve at room temperature.

Before putting in an airtight container, let it cool down completely. Store in the refrigerator for several days. If you want to prepare well in advance, put them in the freezer.


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