Ravva laddu ( Suji/semolina/cream of wheat laddu)

Ravva laddu/ suji laddu/ cream of wheat sweet is possibly the simplest and easiest sweet. The basic ingredient for this sweet is ravva or semolina or cream of wheat. Ravva or popularly known as Bombay ravva is available in Indian stores in USA.  Cream of wheat, which is a breakfast porridge ingredient available in USA is a good equivalent to ravva. Sweet balls of the size of a table tennis ball are made using your palms are known as laddus. Ravva along with desiccated coconut powder and sugar is used to make the laddus.

Edible camphor is different from the camphor used for arati etc. You find it in Indian stores.  A very small amount is used along with cardamom powder to give exotic flavor to the sweets.

Making ravva laddu using this recipe is less time consuming and as no milk/condensed milk or khoya (milk thickened by continuous heating in an open pot) is used in the recipe, these laddus have more shelf life. These laddus need not be refrigerated. They can be kept up to 2 weeks outside.

Amount of sugar is optional. If you want sweeter laddus, you may increase the amount of sugar. If the sugar is too grainy, you will have to powder the sugar. Addition and amount of coconut powder is also optional.

           

Ingredients:

•      1 cup coarse suji 
•      1/2 to 1 cup desiccated coconut
•      1 cup sugar
•      3 Tbsp. cashew nuts
•      3 Tbsp. raisins
•      3 Tbsp. almond slices
•      2 Tsp. cardamom powder
•      A little of edible camphor (optional)
•      4 Tbsp. ghee (clarified butter) 

Directions:

1.      In a dry grinder, powder cardamom, edible camphor and two spoons of sugar and set aside.
2.      If necessary, powder the sugar to the consistency of ravva.
3.      Heat ghee in a thick pan.
4.      Add cashew nuts and almonds.
5.      Fry for two minutes.
6.      When the nuts are getting brown, add raisins.
7.      Raisins pop up.
8.      Stop cooking and remove the dry fruits from ghee.
9.      Set aside.
10.      Add suji to the same pan to the remaining hot ghee.
11.      Reduce the heat and mix continuously.
12.      When suji is turning light brown and aromatic, add desiccated coconut.
13.      Keep stirring. 
14.      After cooking for 2 or 3 minutes, add sugar.
15.      Cook for 3 to 4 minutes, stirring continuously.
16.      Add the fried dry fruits and cardamom mixture.
17.      Remove from heat.
18.      Sprinkle about 3 or 4 table spoons of water to the mixture.
19.      Stir continuously from bottom to top.
20.      If necessary sprinkle more water.
21.      When the mixture is still hot, try to make balls using your palms.
22.      Either apply a little bit of ghee or wet your palm occasionally and keep making laddus.
23.      If necessary, you may sprinkle a little more water.
24.      If the mixture turns cold and difficult to make balls, warm up the pan and sprinkle a little water.