Tag Archives: sooji recipe

Rava Murukku recipe / Semolina Chakli

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Murukku/Chakli is one among my family’s favorite savory snack. Both my kids love to have this murukku, also they finish it within 2 to 3 days.

Usually preparing murukku is a big process, like soaking the raw rice, then drying it and later grinding to powder. But here in this recipe, nothing like that is needed and was prepared in minutes. My kids loved it a lot.

It was delicious, soft and crunchy with wonderful flavor and attractive color. I prepared this for Krishna Jayanthi/Gokulastami. Let us move on to the recipe…

CLICK HERE for more Krishna Jayanthi recipes.

Check out my other snacks recipe in this link: https://madraasi.com/recipes/snacks/

Ingredients:

  • Rice Flour – 2 cups
  • Rava/Semolina/Sooji (unroasted) – 1 cup
  • Water – 2 ½ cups
  • Butter – Lemon sized
  • Cumin seeds – 1 tsp
  • Sesame seeds – ½ tsp
  • Hing – a pinch
  • Chili powder – 1 tsp
  • Salt to taste
  • Oil for frying

Preparation:

  • Boil 2 cups of water in a non-stick kadhai, add in the rava little by little along with little salt and keep on stirring until it gets cooked and thicken (it should come to rolling consistency). Keep on stirring continuously so that lumps are formed.
  • In a wide mouth bowl, take rice flour, butter, cumin seeds, sesame seeds, hing, chili powder, little salt and mix them all together.
  • Add in the cooked rava/semolina to the flour and mix them well by sprinkling little water.
  • Knead it a medium soft dough.
  • Heat oil in kadhai, and now grease the murukku mould with oil and assemble all the parts.
  • Divide the kneaded dough into small portions, press the dough to the hot oil (should do only when the oil is hot).
  • Wait for few mins, till you hear ooze sound, then swap the side of the muruku and wait until it turns golden brown.
  • Remove the murukku, drain the oil, and leave it aside for 5 mins.
  • Store it in an airtight container when it reaches room temperature.

Note: It remains fresh for a week, when stored in an air-tight container, only after it comes to room temperature. If you store the murukku’s in an air-tight container before it comes to room temoaerature, it would becom soggy.

 

Rava Ladoo recipe / Semolina Laddu recipe / How to make sooji ladoo at home

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Rava laddu is a traditional Indian sweet suitable for all occasions and festivals. It is a simple and exotic sweet made with Semolina or sooji. I have attempted this the very first time and  I am happy for the outcome, it was too good, delicious, yummy and so on. This the 5th snack in my Diwali list. Let us move on to the recipe…

Rava Laddu/Semolina Laddu/Sooji Laddu

Rava Laddu/Semolina Laddu/Sooji Laddu

Ingredients:

  • Fine sooji/Rava – 1 cup
  • Sugar – ¾ cup
  • Ghee – ¼ cup
  • Cardamom powder – 1 tsp
  • Broken cashew nuts – 1 ½ tsp

Preparation:

  • Heat ghee in a pan and roast the cashew till golden brown. Keep it aside.
  • Then add rava and roast it in a tsp of ghee. Keep it aside and allow cooling.
  • Grind the rava in the mixie, do not powder it.
  • Powder the sugar in mixie and keep it aside.
  • Heat ¼ cup of ghee in tadka.
  • In a mixing bowl, take rava, sugar, cardamom powder, cashew and pour in the melted ghee little by little and continue mixing all together.
  • It will look like bread crumbs and quickly roll it to balls.

Store it in an airtight container, once it comes to room temperature. It can be stored for a week time.

Rava Payasam / Sooji Kheer / Semolina Kheer

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Rava Payasam is a simple dessert. This is one of the easy simplest dessert recipe for any festive occasions. It is simple sweet recipe that comes together with minimal ingredients but does constant stirring to avoid lumps and achieve smooth finish. Also its flavoured with cardamom and roasted nuts and raisins. Also this can be offered to God in times of festivals.

Rava Payasam / Semolina Kheer / Sooji Kheer

Rava Payasam / Semolina Kheer / Sooji Kheer

Ingredients:

  • Full fat milk – ½ litre
  • Rava / Sooji / Semolina – 3 tbsp
  • Sugar – ½ cup
  • Cashew nuts – 10 nos
  • Raisins – 5 nos
  • Ghee – 2 tbsp
  • Cardamom powder – ½ tsp

Preparation:

  • Boil the milk and put it in sim. Let it reduce to half of the quantity.
  • Heat ghee in a kadai. Fry cashew nuts and raisins till they turn golden brown. Keep it aside.
  • Fry rava in the same ghee, till they turn golden brown.
  • Put the rava into the milk and stir constantly, so that no lumps are formed.
  • When the rava got cooked, put the cashew nuts, raisins, cardamom powder and sugar.
  • Stir till the sugar gets dissolved.
  • Remove from fire and serve hot.