Check out this sure shot star recipe that is fabulous for novice cooks and experts alike!
Diwali party this weekend? Impress your friends with these Rawa Ladus that are a breeze to make, are fail proof and guess what? This recipe is especially you my dear for friends who have said that they dread making the sugar syrup when they follow a traditional recipe.
Raising my children in America, I wanted them to experience all the joys of Diwali of my childhood. I am so happy that they enjoy and look forward to the festivities and special meals (of course) that we enjoy as a family. That also drove me to send my children to the Indian cultural school where they could celebrate Diwali with other Indian American children. The community creates the atmosphere of Diwali which was all around us in India. Hence the huge Diwali parties too, I guess ! They continue for several weekends……but that is another story 🙂
For Diwali parties, it is much easier for the hostess if we all pitch in with potluck faral- the Diwali snacks and sweets. So generally each of us makes a huge batch of ladus or another faral item. I usually offer to make my mother’s divine Raghavdas ladus. They have similar ingredients and are fail proof, but often friends have said that they are very nervous making the sugar syrup.
That was my reason to experiment with condensed milk. Condensed Milk Rawa Ladus have the flavor of mawa and with just 3 main ingredients, they will turn even the novice into confident rawa ladu experts! Check out this step by step pictorial-
Condensed Milk Rawa Ladus
- 1 tablespoon ghee
- 1 ½ cups rawa/semolina (cream of wheat)
- A pinch of saffron (optional) warmed and crushed in 1 tablespoon milk
- ¾ cup unsweetened, shredded dry coconut
- 1 teaspoon green cardamom powder
- 1/8 teaspoon freshly grated nutmeg (optional)
- Pinch of salt
- 1 cup sweetened condensed milk
- 16 raisins
To make the Condensed Milk Rawa Ladus-
- In a pan over medium heat, add the ghee and the rawa/semolina. Reduce heat to low and roast it until fragrant and toasty, stirring often, about 3 to 4 minutes.
- Sprinkle the saffron and milk (or just milk if not using saafron) over the roasted rawa, stir well and remove from pan.
- In the same pan, on low heat, dry roast the shredded dry coconut until toasty, about 1 minute. Do not let the coconut brown.
- Add the roasted rawa back to the pan. Add the cardamom powder, nutmeg (if using) and salt. (photo 1)
- Add the condensed milk, stir well to combine. (photo 2)
- Stir and let the mixture cook for about 3 minutes. The mixture will come together in the center of the pan and can be rolled into a soft ball. (photo 3)
- Cover and set aside until the mixture is at room temperature.
- Divide mixture into 16 parts. Roll into ladus and add a raisin on each.
- The ladus will firm up as they cool further.
Enjoy the parties!