Rawa Ladoo – Suji Ladoo

by Shaheen Ali

SHAB-E-BARAAT MUBARAK !!!

On this night Allah said : ` who wants forgiveness, I will forgive you. Who wants food, I will provide food.` Allah said this over again and again until fajr. The night of Shab-E-Barat also commemorates the entry of Muhammad Sallallahu alihi wasallam into the city of Mecca. The festival of Shab-E-Barat is celebrated with pomp and enthusiasm by Muslims all over the world. For, Muslims believe that on the night of Shab-E-Barat God writes the destinies of all men for the coming year by taking into account the deeds committed by them in the past. It is considered one of the holiest nights on the Islamic Calendar.


We have grown up seeing mom and grandmom making variety of sweets specially suji , besan and atta busfi on the occasion of Shab-e-baraat. The men in the family go out to graveyards to pray and perform Namaz where as the females worship whole night. The relatives are greeted by distributing these home made sweets. All through these years i had been making suji and basan burfi at home. This year i planned to make suji ladoos, as they are liked by my mom a lot. Didn’t wanted to go the laddoos rock solid so kept a check on ingredients and the ratios too. The above texture was tight and was super moist from inside when taken a bite.

Print Recipe
RAWA / SUJI LADOO
Course dessert
Cuisine indian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
Course dessert
Cuisine indian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Heat ghee in a wok. Fry cashew nuts and raisins till golden in color and drain aside.
  2. In the same ghee dry roast the rawa / suji till the raw smell goes off.
  3. Now add dessicated coconut and roast again stirring continuously till it becomes fragrant and light golden in color.
  4. Meanwhile add cardamom powder and fried cashew nuts and raisins. Keep stirring in low flame.
  5. Now add powdered sugar and milk maid and mix all together. The mixture will now turn crumbly. If you have added more ghee then it will start oozing out from the sides.
  6. Add milk in parts and keep on stirring. mix very well.
  7. Once the milk is absorbed completely, turn off the flame and remove the wok from heat.
  8. Grease your palms with ghee and form ladoos, while the mixture is still hot and you can handle the heat.
  9. Make all ladoos this way and store them in an air-tight jar or box.
  10. With the given measurement of ingredients i made 25 medium sized ladoos.
Recipe Notes

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