Laddu

Dassana Amit’s selected Rava Laddu is one semolina-based version of the round sweets called laddu. She learned this Maharashtrian preparation from her aunt and makes it for festivals including Diwali and Ganesh Chaturthi.

Fine semolina is roasted in its own ghee portion until fragrant and light, then the selected fresh grated coconut is briefly roasted with it. The mixture cools before moving to the grinder.

Sugar is ground into a fine powder, then blended with the same roasted semolina and coconut to a semi-fine texture. This preparation uses no sugar syrup.

A separate ghee portion fries the selected chopped almonds, followed by golden raisins until they swell. Off the heat, the same ground mixture is added, followed by green cardamom powdered from seeds.

Once the mixture is warm or cooled, portions are shaped into round balls. The author offers the finished laddu as a festive sweet or evening snack and allows conditional extra melted ghee when shaping is difficult.