Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:10 mins Cuisine:Indian
Laddoos are the most fond of dessert items any Indian can think of instantly. As, laddoos are not a modern man’s creation, but they existed from ancient period. The round shaped sweet balls in different colours makes anyone tempt to grab one, and push it into the mouth to to satisfy the taste buds.
We can make N number of variations & combinations with laddoos. Personally, I adore making laddoos. My littleson, loves laddoos, and whatever laddoo I make, he calls them as ‘Chota Bheem’ laddoo. 🙂
I added grated carrot to the regular Rava / Semolina Laddoos, to make it more healthier. But be careful with the measurements, that’s the main part for the best output.
You can make this dessert Vegan by replacing ghee with vegan melted butter / coconut oil.
Before starting to cook, don’t forget to see the Tips mentioned at the end.
My Desserts/Sweets collection here⇒ Desserts / Mithayi
- Carrot-Coconut Halwa / Carrot-Kobbari Halwa
- Rava Kesari / Kesari Bath/ Semolina Pudding (without milk)
- Rava Upma / Semolina Savoury Porridge
- Grated Carrot – ½ cup
- Rava / Semolina – 1 cup
- Sugar – ½ cup
- Milk – 2 tablespoons (optional)
- Cashew nuts – 10
- Cardamom pods – 2
- Ghee / Melted Butter – 4 teaspoons
- Ghee / Melted Butter
Step wise pics Procedure:
- Put a thick bottomed pan / vessel on stove top under low flame.
- Add one teaspoon of ghee / butter and add the cashew nuts.
- Fry them until they turn light brown in colour.
- Don’t switch the flame off. Take them aside into a separate plate.
- Powder the cardamom pods and sugar together in a spice jar. Put aside.
- In the same pan add the rava /semolina and roast it until you get a nice aroma.
- Take the roasted rava/ semolina into a wide mixing bowl / plate.
- In the same frying pan add one more teaspoon of ghee/butter, and fry the grated carrot until they reduce in quantity.
- In the same vessel/pan transfer all the roasted rava/semolina that we kept aside.
- Give a thorough mix, then add the powdered sugar & powdered cardamom.
- At this stage, switch the flame off and transfer the entire content into the mixing bowl / plate.
- Add milk and the remaining ghee/ melted butter, thoroughly mix up everything.
- Grease your palms with few drops of ghee / butter and take part of the mix into the palm, shape them into round balls/laddoos.
- Or else you can finely chop the cashew nuts, roll the shaped balls over them. Done!!
- Whatever might be the size of your cup, the ratio of the ingredients would be the same.
- You cannot eliminate adding the ghee to the recipe. Be generous.
- If you are a vegan you can use a non-dairy (plant based) butter or you can use coconut oil.
- Be careful while you sautee the grated carrot and rava, such that it doesn’t burn.
- And date syrup or maple syrup or jaggery instead of processed sugar. I used unrefined raw sugar in this recipe.
- You can add any dry fruits and nuts of your choice. I added Cashew Nuts and Pistachios for garnish.
- These laddoos stay good at room temperature for a week when stored in an air-tight container.
- You can even freeze them, and use them upto 1-2 months. But, bring them to room temperature before serving.
- The taste of these laddoos is very to the power of ten times delicious. 🙂
- The texture is a bit softer, when compared to regular rava laddoos, might be because of carrots in them.
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