Celebrating Deepavali with Rava Ladoos

Deepavali, the festival of lights is celebrated today with tonnes of fervor and spirit. The festival is all about the triumph of good over evil. Lighting diyas/lamps signifies warding off ignorance. 

May the glow of diyas light your path towards progress in knowledge, enlightenment and continued success.

SHUBH DEEPAVALI TO ALL THE READERS

(Source:net)
No celebration is complete without sweets and this festival is no different.The one & only Rava Ladoo was my choice simply because it is a delicious treat that does not take much time to make and stores well. Besides, all the ingredients are staple pantry items and hence are easier to assemble.

My mother-in-law, who is holidaying with us is an expert at whipping them out and the credit for making these winsome beauties goes to her. 

What's in it :- 

(Prep Time: 15 mins, Making time: 10 to 15 mins) - Makes: 25

• Rava/Semolina - 1 cup (measuring 200 grams)
• Sugar - 1 cup (measuring 200 grams)
• Cardamom powder -1/4 tsp
• Ghee - ¼ to 1/2 cup (measuring up to 100 gms - as required)
• Cashew nuts -15 to 20 (roughly chopped)
• Raisins - 10 to 15

Here's How :-

Dry roast rava over a low flame till a pleasant aroma wafts over and turns golden brown. I used double roasted semolina and it did not take much time to turn a golden hue. 
Now grind the rava and the sugar to a fine powder. Roast the cashew nuts and raisins in 1 to 2 tbsp of ghee till golden brown.Add cardamom powder and the roasted nuts to the powdered rava and mix well.Heat the remaining ghee well and mix little by little to the rava & sugar mix and shape into balls. Ensure that the ghee remains in-between hot and warm. This helps in shaping and binding.

Cool it and store in an airtight container.

Linking it to Priya's 60 days to Christmas Event

Paneer Lajawab for Bonjour Friday

My guest post for Jabeen @ Jabeen's Corner is up on her page. When Mehjabeen invited me to do a post for her new series BONJOUR FRIDAYS that not only had to dish out something special but also had to bare a little about oneself, I was truly delighted. After much thinking about the dish I would post, I settled on this delectable paneer gravy that my hubby cooked for me the first time after marriage (a good 10 yrs back and the taste still lingers!!!); since then, the dish has been part of our special menu and it's close to my heart for all the obvious reasons. Hop on to Jabeen's space and do check out the devilishly good
Paneer Lajawab as well as have a peek-a boo in to my world !

Paneer Lajawab

It's been a while I dished out this paneer special and thanks to Jabeen the dish revived a lot of happy memories.

Thank you Jabeen for this wonderful opportunity !

Coconut Sevai

My first post of the New Year and also my first guest post is the Coconut sevai.


Thank you so much Nancy (Kitchen Gypsies) for having me as your guest blogger.


Please find below the link for coconut sevai.


http://kitchengypsies.blogspot.com/2011/01/coconut-sevai-traditional-way.html