Rave unde also known as rava ladoo is a very popular sweet variety made in south India. Diwali is that time of the year where I like to try out some of the family favorite recipes which are also classics. Amma made them sometimes during the festival season, mostly my aunt would make and get it as a treat sometimes when she would visit us. My husband loves coconut based dishes, so I decided to learn to make this sweet as one the varieties for my Deepavali platter. It’s a simple dessert to make but so full of memories with every bite. Sent a Diwali sweet package to my daughter with all the varieties I made for Deepavali, the first thing she tasted and told me was “Amma, the rava ladoo is so yummy”. Her comment made me so happy. I whipped up a big batch of rave unde to share with friends and family. For sure this will become a staple in my Diwali spread in the years to come.
coarse rava/semolina 2 cups
fresh coconut, grated 1 1/2 cups
sugar 1 1/2 cups
ghee 5 tbsp
cashew, cut into small pieces 1/4 cup
raisins 1/4 cup
cardamom 10 pods powdered
milk 1/4 cup
Heat 1 tbsp ghee in a pan, add cashews and raisins and fry till the cashews turn golden brown and raisins start to puff up slightly.
Remove the cashew and the raisins from the ghee and keep it aside.
Add remaining 4 tbsp ghee to the pan and then mix in the coarse semolina.
Fry on medium-low flame with continuous stirring to avoid burning.
Reduce the flame when semolina starts to puff up and gives a nice aroma.
Stir in the sugar, fresh coconut, cardamom powder, roasted cashew and raisins.
Mix them all till it combines, add milk , continue to mix till it’s lump free then turn off the flame
Cover it with a lid for about an hour and let it rest.
Take one scoop of the mix, shape them into ladoos and it is ready to serve. Can be stored in a air tight container for 2-3 days on counter top or for a week in the refrigerator.
Link to step by step making video
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