Semolima Laddu a bit powdery --- made on 29th April, 2012

What did I use:

1 cup rava (semolina)
3/4 cup sugar
1/2 cup water
1/4 cup ghee (you can use less if you want, it is not critical to the recipe)
3 tbsps cashewnuts
3 tbsps golden raisins
1 tsp powdered cardamom powder

How did I cook:

 

Melt the ghee in a saucepan or wok.

Fry cashew nuts till golden brown and remove with a slotted spoon.

Fry the raisins in the same ghee and remove with a slotted spoon.

Fry the rava/semolina gently till golden brown and fragrant. There should be very noticable change in color and aroma when compared with the raw semolina. Set aside.

Mix the sugar and water in a pan.

Heat gently to a rolling boil and keep stirring.

Check the sugar syrup for its consistency. When you lift the spoon from the syrup, you should feel the syrup coating the back of the spoon, it should be very sticky.

Gently pinch and spread apart your forefinger and thumb. The sugar syrup should trail in a single strand between the two fingers.

Slowly stir in the semolina to avoid forming lumps.

Stir in the cashews, raisins and cardamom powder.

Remove from heat and let cool.

When warm enough to handle, squeeze a handful of the mixture between your fingers and palm to form small balls.

Mohanthali -- not looking attractive but it left us with a delicious taste --- made on 18th March 2012

What did I use:

1. Gram flour  - 1 cup
2. All purpose flour - 1 cup
3. Ghee - ¾ cup
4. Cardamom pwd - ¼ tsp
5. Sugar - 2 cups
6. Water - 1 cup
7. Saffron - a generous pinch
8. Almonds - 6
9. Pistachios - 6

How did I cook:

1. Combine both flours together in a wide bowl.
2. Heat ghee in a fry pan.
3. Add the flour mixture and roast flours to golden brown.
4. Add cardamom powder, mix well.
5. Remove from heat to the wide bowl.
6. Allow to cool with occasional stirring.
7. In a separate heavy sauce pan, prepare sugar syrup by dissolving sugar and water.
8. Continue heating with stirring, until it reaches 2 ½ thread consistency.
9. You can check this by adding a drop of syrup in cold water, it should form a ball, which can be flattened easily, when taken out of water (i.e. Soft ball stage), or press a drop of the syrup between thumb and forefinger and gently pull apart, you should see two threads of the syrup.
10. Getting correct sugar syrup consistency is the secret of the softness of this sweet.
11. Now add the crushed saffron threads.
12. Mix and pour the hot syrup in flour mixture.
13. Beat well with a fork until it forms flakes.
14. Add grated almonds and pistachios.
15. Transfer it to a greased tray and pat it to 1 inch thickness.
16. Allow to remain for 30 minutes. 
17. Now cut into pieces and serve.