Semolina/Rawa Ladoo

Ladu is a generic term for sweet sugar syrup soaked rounds. Traditionally, these are a part of the 'faral' (फराळ ), made during Diwalli but can be eaten whenever you're hungry! These ladus use Semolina and coconut. 

Sweet Appe

Appe(अप्पे ), charachterised by their dome-like shape, are a typical coastal recipe. They can be either sweet or savoury, but the recipes for the two vary greatly. The savoury appe are made with a mixture of a number of pulses while the sweet ones use a base of semolina.

These appe are a popular staple in our kitchen. They taste great warm or cold, although I prefer them warm and can be consumed 'on the go'. They're conveniently packed as snack at school and are an easy breakfast recipe. Like always, sweet appe can be made in a number of ways, but this is my family recipe!

Semolina Crêpes/ Rawyache Ghavan

Semolina crêpes or Rawyache Ghavan (रव्याचे घावन) takes me back to my childhood. Coming home after school, sitting cross-legged, mum would warm rawyache ghavan. I would watch the butter melt and triccle down the ghavan, before escaping through the pores to the bottom of the plate. Then, it was a matter of minutes before I had finished this disc of delicious goodness!

Semolina Gulabjam

Today is a special day which we will be celebrating with this recipe. Traditionally, Gulabjam are spherical but you can get creative ! Pipe them like churros or shape them like doughnuts, just be sure to fry them on a low flame so that they cook through to the centre, without burning.

Rawa-Besan Wadi

Wadi (वडी) is a type of Maharashtrian accompaniment that is usually square-shaped and is either sweet or savoury. The sugar in the sweet wadis helps it set. A good wadi will give in to the bite and melt in the mouth.It is neither chewy nor brittle. The Indian version of praline is Chikki and is made very differently from wadis. Hence the two shouldn't be confused.
The savoury wadis don't have sugar in them and are hence usually steamed to firm up, then fried to crispy perfection.This recipe uses Rawa (Semolina) and Besan (Chickpea Flour) as base ingredients.

Sheera

Sheera is a sweet preparation of Semolina that's a staple at my place. The recipe can be made in a couple of ways. When Sheera is served as 'Prasad' to the deity, it is usually done along with a basil leaf. In my culture, it is believed that holy basil/तुळस purifies the atmosphere by destroying negativity.

Semolina

Semolina is whole Wheat that's ground to a coarse texture and subsequently used. It is called Suji and Rawa (रवा) in different parts of India. The milled flour is packaged as 2 different varieties, coarse and fine.

Semolina: The Coarse (L) and Fine (R) varieties