RAVe Unde – Sooji Ladoo

Rave unde is a traditional ladoo from Karnataka made using semolina. Crispy and light rave unde is one of my favourite ladoos.

A easy, healthy snack that can be made in small batches. I make it as the school starts from tomorrow and this is a great snack to give the kids after school.  I remember my mom kept rave unde , besan ladoo, wheat ladoo in boxes at all times and this was a quick snack to have whenever we wanted small snacks.

My Dodamma taught me this recipe and I am happy I learnt some traditional recipe before she left us. I hope I can keep as many traditional recipes alive as possible.

Ingredients

500 gms- Chiroti rave / finest semolina

300gms – Powdered sugar

250 gms + 1/4 cup – Ghee

2 cups – Grated dry coconut

1 tbsp – powdered cardamom

4no – Cloves

1cup – Raisin + Cashew

1 tsp – Pachkarpoora / edible camphor

1/4 cup – Milk

Method

In a heavy bottom wok, heat 2 Tbsp ghee and add broken cashews to it.

Let the cashews brown slightly. Add raisins to it and let it bloat.

Take them out as soon as the cashews are nice and gold.

To the same wok add the remaining ghee and let it heat.

Add rave ( semolina) and roast it well, mixing it continuously till the rava is nice and crispy.

Keep mixing it and roast it on medium flame so that semolina does not burn. This is the only stage where you need to take care. So invest 10mins in this.

When you eat a pinch of this rava , it should be crispy.

Take it out of the wok and spread it on a huge plate and let it cool for 5 mins.

Add sugar powder, cardamom powder, camphor, roasted dry fruits, dry coconut, clove powder and give it a good mix. And let this mixture cool completely.

Once the mixture cools down completely, divide the mixture into three parts.

Take one of the parts in a bowl.

Warm the milk in a saucepan and add this to the rava mixture gradually by mixing it continuosly.

Do not add the all the milk at once. Add only enough to coat all the grains of rava.

When you try making ladoos it should hold the shape. This ladoo requires more pressure while making it than the other ladoos. Do not add more milk as it will make the ladoos hard once cooled.

Repeat this process with the other two parts. You should be able to make 30 golf ball size ladoos.

Store them in airtight containers and it keeps well for a week.