This is my one of the never fail Ladoo recipe. This was the only sweet I used to prepare when I was a newly married. Even today whenever I ran out of ideas to make something sweet, I will just prepare this. It is easy and not so time-consuming recipe.
Though there are a couple of different methods, I use sugar syrup thread method. This method may be little tricky, but the Ladoos prepared from this method will have more shelf life.
For this recipe, I’ve used 1 cup Rava(semolina/sooji), a teaspoon of cardamom powder, cashews, raisins, 4 tbsp ghee, 3/4 cup sugar and water to make sugar syrup.
First, add little ghee and roast cashews and raisins. Keep aside. Add the leftover ghee and roast rava/semolina evenly on a medium heat for about 6-8 min. It will look little brownish in color.
On the other side, prepare sugar syrup(chashni). Add sugar and just enough water to cover it. Let it boil for 5-8 min. Then test for single thread consistency. Just take syrup in between thumb and forefinger and see if it forms a thread. If you see single thread that’s it. Stop boiling sugar syrup. Now the syrup is ready to prepare Ladoo.
Next, immediately mix the roasted rava/semolina, cardamom powder and roasted cashews and raisins to the sugar syrup. Let it cool. Make small balls. Store it in an airtight container.
The only thing to get good Ladoo is to get the perfect sugar thread consistency. If sugar sting is thick then Ladoos will turn out hard or if it is too early string stage then Ladoos will be soft. Soft Ladoos can’t stay good for longer period of time. Just to get the right thread consistency is the key to get perfect Ladoos. You can also add saffron along with cardamom.
It’s summer. It’s mango season. We just can’t get enough of mangoes. It’s almost ending already.
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Probably this is one of the easiest Indian sweets. It hardly goes wrong and takes just 10-15 min. It is one of the simple heavenly sweets my family loves at all times. It can be done with banana or pineapple or saffron too.
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