My maternal grandmother is a great cook and never ceases to impress me with the variety she tries out at her age. I used to gorge on her ravaa laddoos and she always sent a special dabba of laddoos especially for me.
My Mom gave me a super easy recipe for Rawa laddoo,which she got from her friend Suman pacchi.
Its quick and easy to make and nothing can go wrong with this one. Its quite effortless and always a winner.
Ingredients
2 cups rawa (coarse semolina)
1 cup desiccated coconut
2 cups granulated sugar (if in India I’d use lesser sugar because funnily it is much sweeter there)
2 tbsp cream (Ive realized this isn’t really essential)
2 tablespoon ghee
chopped nuts & raisins
¼ cup milk
1tsp freshly ground cardamom
Heat ghee in a wok. Add rawaa and stir from time to time. Roast till the rawaa smells roasted (approx 15 minutes).Add desiccated coconut and stir for 3 minutes.
Add sugar, nuts, raisins, ground cardamom and mix. Put off the heat. Sprinkle the cream and milk and mix. Leave aside for 5 minutes. Apply ghee on your palm and roll the rawaa into balls while still hot.
Prologue
One day when I get famous and need fillers for my book, I might give this more thought ..... for now this will do.
I claim to be no expert at either travelling or cooking or the random things I write about...
But I would like to collate all my good memories (and efforts) into this space for reminiscing on those grey rainy days...
What Blog its more of a 'Brag'!!
My Thank You Speech..........
I was introduced to cooking in the early years of my life by my Aayi while I sat at the kitchen dining table while she mixed spices and vegetables to create those sumptuous dishes. My brain took in what I did not intend to learn.
My Aayi is a fantastic cook. Each day I woke up to a sit down breakfast of Idlis, Dosas, Upma, Dodak, Usli and the likes. A far cry compared to the ‘eat while you dress’ cereal we make do with these days. Any efforts Aayi made of training me in the kitchen went futile. It is hence ironic that Aayi, ‘my first teacher’ is still to taste anything cooked by my hand.
My hard core cooking days started only when I moved to UK with my husband a few years ago. My husband, like a true martyr, suffered through my numerous cooking expeditions. His encouragement, fulsome praise where due and frank critical review drives me to try something new each week. It is to these two people that I owe whatever little cooking I know or strive to know today.
1 comment:
good one. Will try
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