Ravva Laddu

Ravva laddu made with suji(bombay ravva).Ravva laddu taste depends on frying suji properly.  flame should be keep sim or medium when you fry anything(especially suji ).If you put on high flame suji  colour will be change with out frying properly.Best to use thick bowl for frying anything to avoid immediate color change(black shade).

ingrediants


suji               -1cup
sugar            -1cup
ghee             -3/4cup
milk             -1/4cup
badam          -5
cashewnuts  -5
elachi           -6


preparation

1. Take thick vessel(kadaai) and add 2 spoons of ghee .
2.  when ghee is heated add cashew nuts and badam.fry them until        golden shade come.take them into small bowl.
3.  add remaining ghee .when ghee heated add suji and stir well.put      flame in sim.don't let you change the colour of suji. if change         ravva laddu doesnot have the white colour and taste is not good.
4.  laddu taste depends upon frying of suji.so don't feel hurrry to            fry.
5.  for 1cup of suji ,frying time may be 5 to 10 minutes.
6.  add sugar ( don't make powder) in hot suji and stir well.
7.  grind elachi and make powder, add it.
8.  add cashew and badam.
9.  keep suji to cool.
10. heat milk.
11.add hot milk into suji and sugar mixture and stir . don't add total      milk at once.add 1/4 of milk and stir mixture well and after that        add 1/2 of  milk.after stiring mixture  try to make laddu . if              laddu is forming      easyly stop to add milk.
12.remember one thing don't add cool or warm milk.only hot milk       preferable.it is difficult to  make ravva laddu with cool or warm      milk.