SUJI LADOO

BESAN LADOO

SUNNUNDALU OR URAD DAL LADOO

RAVA LADOO

SUJI LADOO

RAGI LADOO

ATTA LADOO

Every thing about SUJI LADOO | Vahrehvah :

Suji ladoo otherwise also called as Rava laddu is made of semolina, sugar and ghee and is another way of making the suji ladoo popularly prepared in the state of Rajasthan. It is one of the most popular Indian sweets especially prepared during festivals like Diwali, Dusshera etc. It is very easy to prepare this simple sweet recipe and is one of the most jiffy sweet. Semolina or also commonly known as Bombay rava, is the coarse, purified wheat middlings of durum wheat which is used in making the pasta and also breakfasts cereals and puddings. It is coarse pale yellow flour in ground form from hard durum wheat and used in making breadsm biscuits, gnocchi and in India semolina is used in making the popular and easiest to cook breakfast, the Upma or porridge too. Rava ladoo is one dish that can be made fast even when you have sudden guest arriving and it needs only few ingredients to prepare which are mostly available in most of the kitchens. The semolina word derives from the Italian word “semola” which is actually derived from the ancient latin ‘simila’ means the Flour. Though present in Latin and Greek, the word is not Indo-Europen in origin but but a loan word from the Semitic root - to grind into groats. The root is attested in Arabic, Aramaic and Akkadian. In Arabic, semolina is referred to as samîd, also spelled sameed. There is modern process of milling the wheat into flour which employs grooved steel rollers. As the rollers are adjusted and as the wheat is fed into the mill, the rollers flake off the bran and germ while the starch (or endosperm) is cracked into coarse pieces. Through sifting, these particles are separated from the bran and this is semolina. The semolina is then ground into flour. This greatly simplifies the process of separating the endosperm from the bran and germ, as well as making it possible to separate the endosperm into different grades due to the fact that the inner part of the endosperm tends to break down into smaller pieces than the outer part. There are different grades of flour that are produced. Normally the flour is slightly yellow in color but when flour comes from softer types of wheat it is white in color. In this case the correct name is flour, not semolina which comes only from durum wheat. Semolina is used in making rava dosa, upma or sheera (halwa) in southern India and north Indian used it for preparing the sooji halwa. Halvas a popular dessert in Greece, Cyprus called the Halouvas or Helva) and Helva in Turkey is made with semolina scorched with sugar, butter, milk, and pine nuts. In some cultures, it is served at funerals, during special celebrations, or as a religious offering. In much of North Africa, durum semolina is made into the staple couscous. Porridge is very commonly prepared with semolina or sooji and when boiled it turns soft and mushy. The semolina flour is very popular in north Western Europe and North America as a dessert boiled with milk and sweetened known as semolina pudding. In India, there are a variety of ladoos made of different other ingredients like the besan ladoo, boondi ladoo, poha ladoo etc in which sooji or rava ladoo is one of the most common and easiest sweet to prepare. To prepare the delicious suji ladoo, firstly grate khoya and grind the almonds coarsely.  Heat ghee in a heavy bottomed pan and roast the semolina on low heat for about 10 minutes or till lightly browned till it gives a nice aroma. Add khoya and mix for about five minutes. Add the syrup, almonds, cardamom powder and mix. Cool the mixture a little and rub ghee on your palms. Make lemon sized round balls of the batter. Cool and store the ladoos in an airtight container. To view the details on this mouth watering recipe click at:  https://www.vahrehvah.com/Suji+Ladoo:3191 Semolina is also used as an alternative to corn meal, which can be used to flour the baking surface to prevent from sticking. In bread making, a small proportion of durum semolina added to the usual mix of flour produces a tasty crust. Semolina flour has the highest gluten content of various flours. Gluten is an elastic protein that is left after the starch is washed away from wheat. Semolina flour contains 13 percent or more gluten protein per cup of flour. It is also high in protein, which provides health benefits and makes semolina products more filling when consumed. The nutritional values per 1 cup of un-enriched semolina are: Energy: 1,506 kJ (360 kcal) Carbohydrates: 72.83 g Dietary fiber: 3.9 g Fat: 1.05 g Protein: 12.68 g Water: 12.67 g