Low-Calorie Sweet Semolina Balls (Rava Laddu)

These semolina laddus are a regular in the traditional Indian dessert menu. Normally hot ghee (clarified butter) is poured onto the flour and sugar mixture to bring them to a mass and then they are rolled into small balls. Even though those sweet rounds melt in your mouth, I am not sure they would be melting away from the hips anytime soon.

One thing to note is, when adding the warm milk (according to my method given below), make sure you do not add too much of it. I cannot stress the "less is more" theory on this one. As soon as you are able to form balls with the mixture (when it is still kind of dry) stop adding the milk, and work quickly. You may add more milk if the mixture starts to dry up at the end.
And when I say add milk, go by one tablespoon at a time. A very crucial step. Or one will end up with hard laddus at the end. They should break when slight pressure is applied. And that is a sign of a great laddu.

When you dry roast the semolina, and then grind it, do not expect it to turn into a powder completely. It will still remain slightly coarse. If you do achieve to make it into a fine powder, good for you! Please do share your tips as to how you do it.

I made them the first time a few years back, even before starting this blog. After making this version without the fat, I have never looked back.
There are many versions available on the Internet to make them, but here is my version of it.



Low-Calorie Sweet Semolina Balls (Rava Laddu)

Ingredients:

Fine semolina - 1 cup
Powdered sugar - 1/2 cup (I used less, you may adjust according to taste)
Cardamom - 1/2 tsp
Broken cashew nuts - 3 tbsp
Raisins - 2 tbsp (optional)
Warm milk - Enough to form a ball
Melted butter/Ghee - 1 tbsp

Method:

Dry roast semolina well. Turn off heat just before it starts to turn slightly brown.
Let cool.

In a dry blender, grind semolina till powdery. It may not turn completely into a powder form, but close enough is good.

Add the powdered sugar, cardamom and blend the dry ingredients well.

Take the mixture in a bowl, add ghee, cashews and raisins.

Adding warm milk one tablespoon at a time, mix everything together. Just when it starts to form a ball, stop adding more milk. Quickly form into balls using the palms of your hands.
Adding too much milk will result in hard laddus. The lesser the better.

Place laddus in a layer on a plate and let cool.

Enjoy them without the guilt.