There are so many fabulous delicious sweets that I associate with my childhood Deepavali memories. I remember helping Amma make Rawa Laddus and later on distributed among friends for Deepavali. An absolutely easy preparation for beginners, Rawa laddu is a delicious combination of roasted rawa/ semolina/sooji, sugar, roasted cashews and raisins and delicately flavored with cardamon.
There are two variations in making Rawa Laddu~ one a simpler version which I am posting today and which has a shorter shelf life and the other one is made with powdered Rawa and Sugar and which has a longer shelf life. I personally like the first version and so does my family. You cannot go wrong with this recipe, even a mistake here and there would not create havoc as is the case with most sweets.
List of ingredients:
- 2 cups rawa/ semolina/sooji
- 2 cups sugar
- 1/4 cup milk
- 2 tablespoons chopped cashewnuts
- 1 tablespoon raisins/dry grapes
- 1/2 teaspoon powdered cardamon
- 4 tablespoons ghee/clarified butter
- Heat a tablespoon of ghee/clarified butter in a kadai/fry pan and roast the cashewnuts and when they turn a very light brown color, add the raisins and toast for some more time until the raisins puff up well. Remove from pan, keep aside.
- In the same kadai add another tablespoon of ghee and roast the rawai/sooji until light brown color ( it will look like the sands of a beach~pretty and moist)
- To the roasted rawai add the sugar. Stir for 3-4 minutes.
- Now add cardomom powder, cashews and raisins. Mix well.
- Now add the milk. Mix well. Remove and set aside to cool and the milk to absorb the rawai.
- While still warm, shape the rawai mixture into round laddus, and leave till dry and firm. Reshape if necessary and store in airtight containers
Tips: One cup makes about ten laddus in the size shown below. Store in refrigerator for longer shelf life. You could add 1/4 cup of grated coconut roasted in ghee.
Rawa Laddu~My entry for Lavi`s Diwali Sweets & Snacks event.