Post pregnancy period. That’s what I’m going through now. In my postpartum period, I’m getting to spend a lot of time with my dearest granny. This seems like the best time to learn from her, to cook her way… the yummy way. There is going to be quite a few recipes that I want to learn and share here. Since it is beginning of my learning my granny’s style, let’s start with something sweet. Here it is… Rave Unde.
1 cup Rava, the fine variety or chiroti rava
1 cup Sugar ( Reduce it slightly if you don’t like it too sweet)
1/4 tsp elachi or cardamom powder
2 tbsp grated dry coconut
cashews and raisins as much as you want
and of course! GHEE.
Let’s get started
Now, heat a kadai. Add 1/2 tsp of ghee. As it melts, add the cashews and roast them. When cashews are almost done, add the raisins. Then add the dry coconut, roast till they turn light brown and take it off the heat. Move it to a separate bowl. Add the elachi powder on it.
Put the same kadai back on heat, now add generous amount of ghee, say about 3 tsp. As it melts, add the rava and fry it till light brown in color. Remove it off heat and move it to a plate. Don’t spread it, just dump it. Put the dry fruits and elachi powder on the rava.
Now, put Mr. Kadai back on the heat. To the kadai, add the sugar-water that we had placed in a bowl. Keep it on a low heat and keep stirring till you get a sugar syrup with thin thread consistency. To check thin thread consistency, just dip the ladle in the syrup and remove it to your face level. If you notice a thin thread formation when the syrup drops down, bingo! you got it.
Once you get the required consistency, remove it off the heat but continue stirring. You need to continue stirring so that sugar syrup does not thicken too much. Keep checking the consistency, once it cools slightly, you will get a thicker consistency than the one you had when you removed it off the heat.
At this point, add the rava to the sugar syrup and mix well. Then spread mixture on a plate. At this point, the mixture might seems watery. It is fine, just go ahead. Grease your hand with ghee or milk, make small balls. You need to make the balls while the mixture is still warm.