Rava Pongal/ Rava Semia Pongal

Recently I visited my cousin's house and was introduced to this recipe. I was impressed both by the taste and texture and wanted to share with my readers. This dish can be relished either as a tiffin or for dinner. Hope you enjoy it as well!

Ingredients: 

1 cup of rava/ sooji
3/4 cup of semolina
4 cups of water

ghee(optional)
pinch of turmeric
oil as required
salt as required

For seasoning: 

8 cashew nuts
8-10 whole black pepper
1 tsp of cumin seeds
1 tbsp of finely chopped ginger
10 curry leaves
pinch of  asafoetida powder


Preparation:


1.Add the rava and semolina to the skillet and dry roast them. As they turn golden brown, transfer to a plate.

2.Crush the black pepper for spiciness. Heat the oil in the pan and add the seasoning in medium flame. As the cashew nuts turn golden brown and the cumin seeds sputters, add water.

3.Bring it to boil. Add the rava, semolina, turmeric and salt to the boiling water, stirring continuously.

4.Close the lid for 10 minutes in medium flame. Mix well. Serve with chutney/ sambhar. 

Rava Laddu

Rava laddu is one of my childhood favorites. It can also be made as a quick evening snack or as a prasadham. The ideal rava laddu needs to have the right amount of firmness, sweetness and coarseness.

 Ingredients:

1 cup of fine Rava/ Sooji
3/4 cup of powdered sugar
1/4 cup of ghee
2 tbsp of cashew nuts
2 tbsp of raisins
1 tsp of powdered cardamom
Warm milk(optional)

Preparation:

1. Heat 1 tbsp of ghee in a skillet and add cashew nuts. As they turn golden brown, add raisins. As they plump up, transfer to a plate.
2. Add rava to the pan and dry roast them till nice aroma comes. Switch off the flame and add sugar, roasted nuts and ghee. Mix them.
3. The mixture should be warm to make a small lemon sized balls. As the mix becomes dry add a tbsp of warm milk and continue making balls.

4. Rava laddu will be soft but eventually it becomes firm. Store them in the refrigerator.