Telangana Ravva Ladoo Semolina Sweet Festival

Method

1. 1

   Roast semolina in ghee: Heat 4 tbsp ghee in a wide pan on medium-low. Add semolina. Roast stirring continuously for 8 to 10 minutes until the semolina turns golden and smells deeply nutty and fragrant.

2. 2

   Add cashews: Add broken cashews in the last 2 minutes of roasting. They will turn golden in the semolina-ghee mixture.

3. 3

   Add raisins: Add raisins in the last 30 seconds. They will puff in the hot ghee.

4. 4

   Remove from heat: Take the pan off the heat. Cool for 5 minutes.

5. 5

   Add powdered sugar: Add powdered sugar to the warm roasted semolina mixture. Mix thoroughly. Taste — should be sweet with a strong nutty semolina fragrance.

6. 6

   Add cardamom and coconut: Add cardamom powder and desiccated coconut if using. Mix.

7. 7

   Add warm milk gradually: Add warm milk, 1 tablespoon at a time, while mixing. Stop when the mixture just holds its shape when pressed between palms. The milk binds the dry mixture. Do not add too much — overly moist mixture produces soft, sticky ladoo that do not hold their shape.

8. 8

   Shape quickly while warm: Working quickly while the mixture is still warm, take 2 tablespoons of mixture and press firmly between palms, rolling into a smooth ball. The warmth of the mixture and the ghee help it hold together.

9. 9

   Shape all the ladoo.

10. 10

    Cool and store: Cool completely at room temperature. Store in an airtight container at room temperature for up to 5 days.

11. 11

    Note: Ravva Ladoo (ravva = semolina in Telugu) is made in virtually every Telangana household for Dasara, Diwali, Sankranti and Ugadi. The preparation is quick, uses basic pantry ingredients and produces a large quantity — making it ideal for the Telangana tradition of distributing sweets among neighbours and relatives during festivals. The roasting of the semolina in generous ghee until golden is the step that determines the quality and flavour depth of the ladoo.