Thursday, October 15, 2009
I don't know why this simple rawa-coconut ladoo has this quaint name Raghavdaas. I decided to make them but deciphering the family recipe and making it on a minuscule scale is such a daunting task. All of my Diwali recipes are at least with 1 kg ingredients. Of course, back home, "Diwalicha faraL" - goodies for Diwali - is distributed among family, friends and neighbors. Mom would make a big faral platter covered with crochet doilies and I used to go to the neighbors and eagerly await what they have made for Diwali. But here, even 12 laddoos seem to be too much for our family. Of course, we have Diwali gettogethers but most of the times they are not necessarily on Diwali days. Oh well, let's look at my version of Raghavdaas laadoos, shall we?
Raghavdaas Laadoo - (12 count)
1 cup rawa/semolina
1 cup fresh coconut
2 tbsp ghee/clarified butter
3/4 cup white sugar
1/2 cup milk + 1/2 cup water
5 cardamoms, peeled & crushed
1/8 tsp nutmeg, crushed
or 12 almond slivers
1. Pick rawa/semolina for any impurities.
2. Melt ghee in a heavy bottomed saucepan/wok/kadai. Add rawa/semolina and fry for 15 minutes, stirring continuously, making sure it doesn't get burnt. Set aside to cool down.
3. Now roast fresh coconut on low flame for 15 minutes till it gets a shade or two darker. Do not brown it.
4. Mix it with rawa/semolina and set aside to cool down.
5. Pour milk, water and sugar in the saucepan/wok/kadai. Make paak of 1 thread consistency. Add crushed cardamoms and nutmeg. Stir. Switch off the gas.
6. Add rawa/coconut mixture. Stir well.
7. Let it cool down a bit. With greased palms, roll into spheres or ladoos. Roll till the ghee oozes out of the laddos and make a nice sphere shape. In the above case, amount of ghee is far less than the original. So it will be on the dryish side.
8. Garnish with charoli or almonds if using.
1. I didn't use any garnish as I loved the simple flavor of coconut and cardamoms & nutmeg.
2. While using fresh coconut, make sure to use only white part of coconut and not the brown.
3. I have reduced the amount of ghee substantially. For the original recipe, you need to add at least 1/2 cup ghee for the above proportion.
4. Store these ladoos in fridge else the coconut may turn rancid.