Rava Laddu - ರವೆ ಉಂಡೆ

This is called as rave unde (ರವೆ ಉಂಡೆ) in my mother tongue (Kannada).

Me and my husband(Needless to say that he is very foodie) are always fond of trying something that we have not ventured doing it ourselves. His adventures are mostly in international or north indian food items and mine are mostly on the traditional South Indian food items. Rather I must say traditional food which my mom makes. My dream is to excel her.

In this regard, I have tried besan laddu (besan laadu - ಬೇಸನ್ ಲಾಡು), rave unde, kobbari mitai and hoping to try many more. Hope to post the recipes for the rest also asap.

Please thank my mom in case you try this recipe and find it really useful ;-)

Ingredients:
Local Rava (usually not too big or not too small - medium rava) 1 cup
Sugar 1 cup (this is normal sweet level for me and a little too much for my husband as he is used to diabetic sweet recipes at my in-laws' home :) )
finely grated dry coconut - 1/4 cup
cashew nuts, dry grapes about 30-50gm each or handful each
ghee - 2 spoons
Milk about 1/2 cup


Procedure:
First powder the crystal sugar and keep it aside.

Dry fry Local rava in kadai/container on low flame. Keep sauting it so that not even one rava is light brown. The colour turns a bit yellowish and you can smell the actual fried fragrance. This is when you need to stop frying it.

Let it cool for about two minutes. It is optional to even powder this local rava.

Now in a separate kadai or container, put ghee and fry cashew nuts on medium flame. As the cashew nuts start changing colour, add dry grapes and fry. Switch off the stove as the grapes get swollen.

Then mix everything and add milk little by little and mix well. The mixture should just be wet. It should not be too watery. Milk actually makes the sugar dissolve and adds to the taste. Leave the mixture aside for 30minutes. You will notice that it has hardened.

Now wet your hand with water and start making laddus of desired size.

Do not serve it immediately after making the laddus. Keep it aside for about 1-2 hours and serve it later.