Hellow guys, Welcome to my website, and you are watching नारियल रवा लड्डू (Coconut Rava Laddoo) by Tarla Dalal. and this vIdeo is uploaded by Tarla Dalal at 2015-08-25T05:32:32-07:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | नारियल रवा लड्डू (Coconut Rava Laddoo) by Tarla Dalal |
| Video Uploader | Video From Tarla Dalal |
| Upload Date | This Video Uploaded At 25-08-2015 08:32:32 |
| Video Discription | Coconut Rava Ladoo, a traditional maharashtrian recipe. Reciper Link : http://www.tarladalal.com/Coconut-and-Rava-Laddoo-36287r Subscribe : http://goo.gl/omhUio Tarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspx Facebook: http://www.facebook.com/pages/TarlaDalal/207464147348 YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featured Pinterest: http://www.pinterest.com/tarladalal/ Google Plus: https://plus.google.com/107883620848727803776 Twitter: https://twitter.com/Tarla_Dalal Coconut and Rava Laddoo With the chewy texture of coconut, the rich flavour of roasted rava, the crunch of nuts and dried fruits, and the intense aroma of spices, this Coconut and Rava Laddoo is a mouthful of delight that nobody can resist! Although the procedure is a little long, requiring a spot of cooking and a period of cooling, the method is actually easy and foolproof if you follow the instructions properly, so you will find it completely worth the effort and time spent. The best part is that these laddoos will be thoroughly enjoyed by kids and adults as well. Preparation Time: 15 minutes. Cooking Time: 25 minutes. Makes 26 laddoos. 2 cups freshly grated coconut 1 cup semolina (rava/sooji) 1½ cups sugar ½ cup melted ghee 1 tbsp chopped cashewnuts (kaju) 1 tbsp raisins (kismis) A pinch saffron (kesar) strands ½ tsp cardamom (elaichi) powder 1. Dry roast the semolina in a non-stick kadhai on a slow flame for 3 minutes. 2. Switch off the flame, add the coconut and mix well. Keep aside. 3. Combine the sugar and 1 cup of water in a sauce pan, mix well and cook on a medium flame for approx. 5 to 6 minutes, while stirring occasionally. Keep this sugar syrup aside to cool slightly. 4. Heat the ghee in a non-stick kadhai and add the semolina-coconut mixture, cashewnuts and raisins and cook on medium flame for 5 to 6 minutes, while stirring continuously. 5. Add the sugar syrup, saffron and cardamom powder, mix well and cook on a medium flame for 8 to 10 minutes, while stirring continuously. 6. Transfer the mixture into a 10” (250 mm.) diameter thali and spread it evenly using a flat ladle. Keep aside to cool for 2 hours. 7. Once cooled, scrape out the mixture from the thali and again mix well. 8. Divide dough into 26 equal portions and shape each portion in between your palms into a round laddoo. Serves or store in an air-tight container. Handy Tip: These laddoos stay fresh in an air-tight container for a week at room temperature. |
| Category | Howto & Style |
| Tags | Laddu (Dish) | Bombay Rava (Food) | Food (TV Genre) | Dessert Recipe | Indian Recipe | Coconut (Ingredient) | Tarla Dalal (Author) | Cooking (Interest) | Indian Cuisine (Cuisine) | Dessert (Industry) | Sweet Recipe | Laddoo recipe |
