Semolina Sweet. Rawa Sweet. Easy and quick to prepare anytime at home.
Semolina Sweet. Rawa Sweet. Easy and quick to prepare anytime at home. It could be prepared with very few common ingredients like Semolina or called Rawa in Hindi which is used as the main ingredient for this recipe. This is also called Rawa or Rava in Hindi and it has many good nutrients that gives us another good reason to prepare this sweet whenever we feel like to satisfy our sweet cravings anytime.
Taste and Texture:
The texture of these Semolina sweets is a little spongy and chewy with a sticky texture I can say. If it soaks a good amount of syrup it gets softer and feels more like a famous Bengali sweet called Chum Chum Or Chom Chom. Or say Pathishapta. People who are more aware of these sweets would understand better I guess.
Now a day’s Semolina is being so popular and is used to prepare amazing sweets and desserts. Especially this is great if it is used for preparing dishes like cakes and cookies as well, as it contains many good nutrients it is also considered good for kids and toddlers.
The original texture of semolina is granulated. But for this recipe, we need to mash and knead this to prepare a soft and smooth dough to get softer sweets. Let’s go through the detailed recipe below.
Ingredients that we need to prepare Semolina Sweet. Rawa Sweet.
- Semolina (good quality) 1 cup
- Milk (full cream) 1 and a 1/2 cup
- Clarified butter 1 tablespoon to mix in the dough + 1 teaspoon of ghee or clarified butter to prepare the dough balls for the sweet.
- Milk powder 5 teaspoons
- Icing sugar (powdered sugar) 4 teaspoons
Ingredients required for preparing sugar syrup for Semolina Sweet. Rawa Sweet.
- Sugar 1 cup
- Water 2 cups
- Cardamom pods green 6 (whole)
- Lemon juice few drops
- Rosewater 2 teaspoons (optional)
For coating the sweets we need
- Desiccated Coconut as required
Directions to prepare the Semolina Sweets. Rawa Sweet.
Into a pan or wok dry roast 1 cup of Semolina (good quality). Dry roast them lightly in low flame by constant stirring. Do not let the color change. Only dry roast for about a minute or two. Then immediately add 1 and a 1/2 cup of milk into it gradually and keep mixing until forms a dough consistency mixture. As soon as all the milk is being soaked by the Semolina turn off the flame and immediately transfer it into a separate container. Leave the mixture for a while but do not allow it to cool completely as we have to knead it while they are warm and shape them or else it would be harder to form shapes for the sweets. Add 1 tablespoon of Clarified butter (Ghee) into it and mix.
Knead the mixture thoroughly for around 4 minutes or until it forms a soft and smooth dough. Once it feels soft add 5 teaspoons of milk powder and 4 teaspoons of icing sugar into it and mix and knead again nicely for some time.
Divide the dough for the sweets in equal portions.
Apply some clarified butter (ghee) into your palms and shape them oval and then flatten by pressing between your palms. Prepare all before dipping in the sugar syrup and cooking them further.
Directions to prepare the sugar syrup for Semolina sweets:
Into a pan take 1 cup of sugar and 2 cups of water. Mix keeping the flame low. Add a few splashes of lemon juice into it. Lemon juice is added because to avoid crystallization of the sugar while preparing the syrup. Add cardamom green 6 pods whole into it and mix all. Allow it to boil once the sugar has dissolved completely. Let it boil and simmer 5 to 6 minutes on low to medium flame. Then add 2 teaspoons of Rosewater for a lovely aromatic flavor. By the way, this is completely optional but if you like this flavor then surely add this. Then transfer this sugar syrup into a wide-open pan to cook the sweets because this way these will get enough space for the sweets to cook properly and would not stick to each other while cooking.
Just before you see the sugar syrup starts to get thicker drop the sweets one by one. Cover and cook for 5 minutes. Open and check in between. Turn and flip them using a spatula. Cover and cook the other side again for 5 minutes on low flame. Uncover and open cook for 2 more minutes. Turn off the flame once the sugar syrup gets thicker. and cover them. Let them cool. Note The more they stay in the syrup they become more softer. So make sure to check the way you like to enjoy them.
Finally, use some desiccated coconut and lightly coat them. This way it looks gorgeous and adds up some coconut flavor. Also becomes no sticky to hands.
Enjoy the way you want to enjoy. Also, you may garnish them with some green pistachios crushed form in the center to make them more presentable.
Total Cook Time: 45 minutes
Step by step directions to prepare Semolina Sweet. Rawa Sweet along with images shown below:
Preparing the Semolina dough for the sweets:
Dry roast 1 cup of Semolina. Do not change the color. Just dry roast sometime.
Add full cream Milk 1 and a 1/2 cup gradually and mix. Stir continuously and cook to form a dough consistency mixture.
As soon as you see all the milk has been soaked into the Semolina, turn off the flame and immediately transfer the mixture into another container.
Leave the mixture some time to cool but make sure not to cool completely. Kneading should be done while the mixture is slightly warm or else it would be difficult to shape them.
Add 1 tablespoon of Clarified butter (Ghee) and mix
Knead the dough thoroughly for 4 to 5 minutes or until it becomes soft and smooth to touch.
Once the dough is ready add 5 teaspoons of milk powder and 4 teaspoons of icing sugar into it and mix and knead for some more time.
Cut the dough and divide them into equal portions.
Apply some clarified butter into your palms and shape them oval and then flatten them in between your palms with no cracks in it.
Shape them all before you dip them into the syrup for further cooking.
Step by step method for preparing the sugar syrup along with the images shown below:
Preparing the Sugar Syrup for the sweets:
Into a pan take 1 cup of sugar and 2 cups of water. Mix keeping the flame low.
Add few splashes of lemon juice into it. Lemon juice is added because to avoid crystallization of the sugar while preparing the syrup.
Add cardamom green 6 pods whole into it and mix all.
Allow it to boil once the sugar has dissolved completely. Let it boil and simmer 5 to 6 minutes in low to medium flame.
Then add 2 teaspoons of Rose 🌹 water for a lovely aromatic flavor . By the way this is completely optional but if you like this flavor then surely add this.
Then transfer this sugar syrup into a wide open pan to cook the sweets because this way these will get enough space for the sweets to cook properly and would not stick to each other while cooking.
Just before you see the sugar syrup starts to get thicker drop the sweets one by one.
Cover and cook for 5 minutes. Open and check in between. Turn and flip them using a spatula. Cover and cook the other side again for 5 minutes on low flame.
Uncover and open cook for 2 more minutes. Turn off the flame once the sugar syrup gets thicker. Cover and let them cool.
Note: The more they stay in the syrup they become more softer. So make sure to check the way you like to enjoy them.
Coating the Semolina or Rawa sweets with Desiccated Coconut:
Finally, use some desiccated coconut and lightly coat them. This way it looks gorgeous and adds up some coconut flavor. Also becomes no sticky to hands.
Lets cut and check inside…. 🙂
Watch Full Video for the recipe
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