Yet another variety of rawa laddu but slightly different than the traditional. Since we are going to use rawa, vermicili and aval, i named this as triple shot laddu, just a catchy name to suit diwali festival :-).
Preparation and Yield:
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| Triple Shot Ladoo |
| Preparation time | - |
| Cooking Time | 15 mins |
| Yield | 20 |
Ingredients:
| Rawa(Semolina) | 1/2 Cup |
| Vermicilli | 1/2 Cup |
| Aval | 1/2 Cup |
| Ghee | 1 1/2 Cup |
| Cashew nuts | 10 |
| Sugar | 1.5 Cups |
| Cardamom powder | 1/2 teaspoon |
- Heat the pan and dry roast rawa till you get a nice aroma and rawa turns slightly brown color.Take the roasted rawa in a plate. Next dry roast the aval till for a minute and take it aside
- Dry roast the vermicelli turns golden brown colour. Take the roasted rawa(Semolina), vermicelli, aval and sugar along with cardamom powder in a mixer.
- Grind it to a nice powder and take the ground flour and sieve it to get smooth flour.
- In a pan, heat a little amount of ghee and add the cashews and fry until it turns golden brown color and keep it aside. Now heat the remaining ghee in a low flame.
- Take the ground mixture in a separate pan and 1 ladle of ghee around the ground mixture along with few cashews and using a spoon mix the mixture well.
- Make sure that the ghee-mixture is in a right consistency that lets you make small lemon sized balls. Now take small quantity of Rawa/Sooji mixture and press it hard to make it like a small lemon sized ladoos. Repeat the above steps for the remaining ground mixture
- The delicious triple shot Laddu is ready for serving. Store it in an air tight container.
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| Triple Shot Ladoo |
