Taking my time to do challenges is really helping me breathe well and choose what I want to do on the blog. I am really enjoying the phase, to say the least. With life getting tougher by the day, we need to adjust our priorities and while I still keep my blog close to my heart, I am going really slow and loving the process. This month, after a couple of months break, I got back into Recipe Swap which is now hosted by Mir. In this challenge, we are assigned a blog, which we dig into and choose a recipe that we would love to cook.
This month, I was assigned Usha’s blog, which is one of my favorite discoveries after being in the Blogging Marathon. I love her neat, crisp pictures and her simple recipes. Just like her blog name, she features a lot of savory and spicy Indian food, so you can decide on your meals as soon as possible. Hehe… I actually searched her blog with an agenda on mind. I had this packet of dessicated coconut that was expiring and I had to use it up. Though my heart went out to wanting to try this Steamed Egg Curry and this Healthy Baked Chocolate Oats – which both I am going to try for sure, InShaAllah – I finalized on making these laddoos since they were perfect for my task on hand.
If you notice, I have very little recipes for Indian sweets on the blog, so this was a perfect addition to it. I was actually jittery while trying it. Somehow, laddoo recipes scare me since most of the recipes involve boiling sugar till one string consistency and I really don’t know how to work that around! But this didn’t have that scary step to be done and felt easy. Actually speaking, the recipe was quite straight forward too. The laddoos taste very similar to our Thari Unda.
I did some little tweaks to the recipe. I added a little extra of the coconut since I love the flavor and I was sure it would still be fine. As advised by her, I reduced the sugar, so it turned out to be just like how we like it. I used up more milk since I had added the extra coconut to bind the laddoo. I did have a little difficulty trying to roll them into balls when they were still hot and my shapes were very uneven. But whatever said and done, the laddoo did not last beyond two days. As usual, my girls didn’t touch it and I wasn’t expecting them to. But HD and B enjoyed their portions and I basically binged on the leftovers – yeah, literally spoiling my diet! 😀 Off to the recipe…
The plate I used in these pictures has an interesting back ground. Two year ago, when we traveled home during our vacation, I literally ate HD’s head for a visit to the local pooja store to pick up some of these props. I still can’t forget the look of the store person when he saw a lady in abaya entering the shop… hehe… And I am using it now, after hiding it all this time, hmm… 🙂
Dry Coconut Rava Laddoo
- 5 tbsp ghee
- 8-10 cashew nuts crushed
- 2 tbsp raisins
- 1 cup dessicated coconut
- 1 cup semolina
- 2/3 cup sugar
- 1/2 tsp cardamom powder
- 6-8 tbsp warm milk
- Take a heavy bottom saucepan and put on flame. Heat a tablespoon of ghee and fry the cashenuts and raisins briefly. Drain and set aside.
- Add another tablespoon of ghee and add the dessicated coconut. Saute till the coconut is fried and golden brown in shade. Add into the drained nuts mix.
- Heat the next tablespoon of ghee and saute the semolina. Fry for at least ten minutes, constantly stirring to ensure it roasts well and doesn't taste raw.
- Now add back the coconut mix, add sugar and cardamom powder and mix well. Cook on low flame for five minutes or till the sugar is completely melted. Switch off and empty into a flat tray.
- When the mixture is hot enough to handle, add a tablespoon of milk at a time and bring it together. I used around 8 tbsp milk. Shape into small balls and roll.
- Allow it to set to room temperature. It hardens as it sets. I made around 12 laddoos.
- Store in an air tight container and consume within a week.