Wheat Rava Nutty Laddu
Laddus are always tempting. From an assortment of laddus how about we cherry-pick a healthier version that's easier and rich with flavor? Rava laddu made with wheat and nuts can be made by anyone. Yes, a newbie to kitchen can give this recipe a try. It's that simple with very few ingredients and tastes yum! I love the texture when using wheat rava instead of the wheat flour. This recipe is perfect for a last minute sweet for any occasion!
Yields: 15-20 nos
Recipe Category: Sweet/Desert
Recipe Cuisine: Indian
Wheat Rava /Broken Wheat /Godhumai Rava - 1 cup
Sugar - 1/2 cup
Mixed Nuts - 1/2 cup (Almonds, Cashews, Pistachios, Walnuts)
Ghee - 2 tablespoons + 1 tablespoon
Cardamom powder - 1/4 teaspoons
Desiccated coconut - 2 tablespoon (optional)
Pistachios - 1 tablespoon coarsely chopped for decoration (optional)
- In a pan add two tablespoons of ghee and roast all the nuts together, once they turn golden brown remove from heat and set aside.
- Using the same ghee left in the pan add the wheat rava and fry well for close to 10-15 mins (depending on the size of your rava) in medium-low flame. Its important to keep stirring to roast evenly and to prevent from any burns.
- Once the raw smell leaves and the sweet roasted rava aroma arises, keep the flame in low for couple more mins for extra roasting and then turn the flame off.
- Let cool to transfer the rava in a dry mixer with nuts, coconut and sugar and grind them together. Do not grind to a fine powder, just to maintain the slightly coarse crunchy texture.
- Now add the cardamom powder and pulse it twice to mix well.
- Add the other one tablespoon of ghee to this mixture and mix well.
- You may apply little ghee to your palms to make lemon size balls.
- I have dipped these balls slightly in the ghee for the pistachios to stick well on to the laddus for decoration.
- If texture doesn't matter you may opt for wheat flour for even simpler version. That way only the nuts and coconuts will have to be grinded.
- Store it in an air tight container for one week at room temperature. Refrigeration is not required.
- The longer the wheat rava is fried the better for it to release the natural aroma of the wheat which accentuates the tastes.
- Do try this recipe and send in your comments! Enjoy cooking and eating!