Rava Laadu:
Bombay rava – 1 cup
Sugar - 1 cup
Ghee - !/2 cup ( roughly )
Cardamom powder - 1 tsp
Chopped cashews - 2 tbsp
It is customary to roast rava on a dry kadai , till pale pink.
Now , I find that roasting in 1 tbsp ghee is better , when making laadus later.
Cool & powder .
Powder sugar also .
Roast cashews in 1 tsp ghee.
Mix all the above ingredients together.
Keep in a plate & make a small depression in the centre.
Heat ghee almost to smoking point & pour in the centre.
Mix the whole thing with hands & immediately roll into small balls.
If necessary , very little more hot ghee can be added.
They will cool after 10 mts.
Points to note:
It takes a little practice to roll the mixture into round balls. Do not get disheartened. First make the balls roughly before the mixture cools.
Then slowly roll each balls between both palms VERY SOFTLY WITHOUT BREAKING them till they form perfect balls.
The photo is posted below.
Some add very little milk to the mixture to help it hold. If at all , add very little.
I now do a small variation.Keep a few well greased tiny metal cups(rounded at the bottom ) ready.
Press little mixture into each .
Afterwards , invert it & lightly tap it.
Some find this easier than rolling.