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रवे Ladoo in other Konkani dialects
This Ladoo is very nutritious, tasty and healthy. We usually prepare it during Ganesh Chaturthi, Krishnasthami and Diwali festivals. My family members like it very much.
Ingredients:
Fine wheat semolina or rava [बारीक़ गँवा रवो ]-1 cup (200 grm)
Ghee [तुपा ] - ¼ cup
Cloves [लवंग] - 2 [Crushed ]
Sugar [साक्कर]-1cup
Water [उदक ] -1cup
Raisins [सुक्के दरक्षा] -15-20
Method:
In a heavy bottomed pan, add ghee and crushed cloves, heat for a while (~ 1 - 2 min so that ghee boils). Then add rava and roast it with on low flame for about 10 min, till the rava turns to light brown and you can smell the aroma of ghee. Keep stirring constantly from start to avoid the flour being charred. Once roasting is complete, switch off the heat, transfer it to another bowl.
In a pan heat sugar with water.
To check whether sugar syrup is ready, take small quantity of the syrup in between fingers. If you notice that sugar has sticky consistency, the sugar syrup is ready as shown below.
Now switch off the heat, add rava and raisins to the syrup and start stirring continuously (~ 5 mins) so that the mixture dries out a bit for forming the Ladoos. Note: If you feel the mixture has become too dry and you can’t form Ladoos then add ¼ cup cold milk to it . The only flip-side is that by adding milk, the shelf life of Ladoos not more than 15 days.
Rava Ladoo is ready to eat. About 15 Ladoos can be formed.
