Actually Rave Unde reminds me of Maha Ekadashi, a festival that we are supposed to celebrate by fasting but most often than not we end up feasting. Typically my grandmother would make Chakkli, Kodbale, Nippattu, Kobari Mithai, Rave Unde and Karjikai and store it in huge tins! The entire family would gather for the festival and everything would disappear by the time we did all leave. Ah! how I like those days.
Sooji/ Rava 1 Cup (Chiroti rave / or finer rava)
Sugar 1.5 Cup a little more or less ( Coarsely powdered or use the finer variety, preferably Boora sugar)
Ghee About 1/2 Cup or little more
Cashew and Raisins 1/2 Cup (more or less is fine)
- Heat about 1.4 cup of ghee in a Kadai.Throw in the cashews and Raisins. fry till golden, remove from heat and set it aside to cool.
- Heat the remaining Ghee and dump in the Rava, toast it on low flame till the sooji is fragrant. Keep tossing the Rava and make sure not to burn it. Remove from heat. Sprinkle a few tbsps of hot water on the rava and mix well. Stand it for a few minutes.
- While the Rava is still warm, mix in the sugar and the dry fruits and the ghee. Check for the sweetness. If you need it sweeter go ahead and add more sugar.
- Grease your palms and press about 2 tbsp of the mixture into small balls. Set it up in a wire rack and when it is cooled and completely set, store it in air-tight jars. They last for weeks this way but will not :)