Coconut Rava Ladoo

Kobbari Rava Laddu.

Sooji is fried in little ghee till its golden in color. Freshly grated coconut is also fried in ghee till golden in color. Sugar is made into thick syrup and added to the fried sooji and coconut. While the mixture is till hot, its formed into small ladoo.
Makes: around 7 Coconut Rava Ladoo.

Ingredients:

Fine Sooji 1 Cup
Sugar 1/2 Cup
Grated Coconut 1/2 Cup
Ghee 2 tsps
Almonds 6
Green Cardamom 2

Method of preparation:

Bruise the green cardamom and remove the black seeds and discard the green skin.
Thoroughly grind the black seeds with a pestle and keep aside.

Microwave almonds in few tablespoons of water for half a minute.
Peel off the skin and thinly slice the blanched almonds.

Bring to boil quarter cup of water, add sugar.
Let the sugar dissolve and sugar syrup thicken a bit.
Don’t cook till the sugar makes a single thread.

Heat a tsp of ghee in a nonstick pan on medium heat, add grated coconut.
Fry till the coconut turns golden color and remove onto a plate.
Heat another tsp of ghee in the same pan, add sooji.
Stir frequently and fry sooji on medium flame till sooji turns light golden color.
Then stir in the roasted coconut, cardamom powder, sliced almonds and sugar syrup.
Cook for a minute or two till the sooji comes together.
Remove from heat and let the sooji cool down a little.
Grease hands with dollop of ghee, take small amounts of sooji mixture and form into ladoo.
Store tight coconut rava ladoo in a jar and it stays fresh for couple of weeks.
When ready to serve, microwave the coconut rava ladoo for half a minute or less.
Notes: Don’t overcook once the sugar syrup is added to sooji.

Suggestions: If the sugar syrup gets too thick, add a tablespoon or two of water and cook till the required consistency.
Variations: You can also add fried raisins and cashews to the sooji mixture before making into ladoo.
Other Names: Sooji Laddu, Rava Ladoo, Coconut Rawa Laddu.

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Black Sesame Seeds Ladoo

Nalla Nuvvulu Unda

Sesame Seeds are extensively manufactured especially in Andhra Pradesh. Since sesame seeds are abundantly produced, it is used in andhra cusine in innumerable ways. Sesame seeds ladoo is one among them. Sesame seeds laddoo is prepared by pounding sesame seeds and black jaggery (product made of palm juice) together and rolling the mixture into small balls. The oil in sesame seeds helps in binding the ladoo along with soft jaggery (methani bellam made of sugarcane juice). The sesame seeds ladoo is highly rich in iron and other minerals (copper, manganese, calcium) along with vitamins (B1, E).
Makes: 13 – 16 black sesame seeds ladoo

Ingredients:

Black Sesame Seeds 1 cup
White Sesame Seeds 1/2 cup
Palm Jaggery / Nalla Bellam / Thati Bellam (pounded) 3/4 cup
Sugarcane Jaggery (grated) 1/4 cup
Cardamom 4

Method of preparation:

Heat a pan on medium – low heat, sprinkle a tbsp of water.
Add and roast black and white sesame seeds separately for 1 – 2 minutes.
Cool and grind the roasted black sesame and white sesame seeds into fine powder using a spice blender.

Mash thoroughly black jaggery and sugarcane jaggery with cardamom using a pestle.
Alternatively, use a spice blender to do the job.
Discard the cardamom skin and stir in sesame seeds powder.
Grind all the mashed ingredients together for few seconds.
Remove onto a plate and roll the ground jaggery sesame seeds mixture into small lemon sized balls.
Store tight and black sesame seeds ladoo stay fresh for months.
Serve black sesame seeds ladoo with tea or with coffee or as a mid day snack.
Notes: Make sure to select a soft jaggery which aids in binding the ladoos.

Suggestions: Laddu is breaking – jaggery might be too dry to bind the sesame laddu. Try adding some warm clarified butter (ghee) to the mixture and bind the laddu.
Variations: Chimili / Chimmiri which is made only with white sesame seeds.
Other Names: Chimmiri, Chimili, Nall Nuvvula Vunda, Nalla Noopappu Vunda, Ellu Vunda, Tila Laddoo, Til Laddu.

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