Averekaalu Rava Laddu Recipe (Field Beans Semolina Balls)
Overview:
Averekaalu Rava Laddu, or Field Beans Semolina Balls, is a delightful, aromatic dessert from the Karnataka region of India. This rich and fragrant treat combines roasted semolina (sooji or rava), earthy field beans (avarekalu or lilva beans), sweet jaggery, and grated coconut, flavored with a hint of cardamom. The result is a soft, melt-in-your-mouth sweet that’s perfect for serving after lunch or as a snack to satisfy your sweet cravings.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sooji (Semolina / Rava) | 1 1/2 cups |
| Avarekalu (Lilva Beans) – soaked & peeled | 1/2 cup |
| Desiccated Coconut – grated | 1/2 cup |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Jaggery | 1 cup |
| Ghee | 2 tablespoons |
Nutritional Information (per serving, approximate):
| Nutrient | Amount per serving |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 45g |
| Protein | 4g |
| Fat | 8g |
| Fiber | 3g |
| Sugar | 20g |
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
Servings:
- 4 servings
Course:
- Dessert
Cuisine:
- Karnataka (South Indian)
Diet:
- Vegetarian
Instructions:
Step 1: Soaking and Preparing the Avarekalu (Lilva Beans)
Begin by soaking the avarekalu (field beans) in water for about 1 hour. After soaking, peel the skin off the beans. To speed up this process, you can also pressure cook the beans. Cook them until just before the first whistle, then drain the water and easily remove the skins.
Step 2: Roasting the Semolina
Heat a kadai (wok) or deep pan on medium heat. Add the semolina (sooji) and dry roast it, stirring frequently, until it turns golden brown and begins to release a nutty aroma. This step will take about 5-7 minutes. Once done, transfer the roasted semolina to a plate and set it aside.
Step 3: Roasting the Coconut
In the same kadai, add the grated desiccated coconut. Roast it on medium heat until it turns light golden brown and releases a pleasant fragrance. Stir constantly to avoid burning. Once roasted, remove the coconut and set it aside with the semolina.
Step 4: Preparing the Sweet Mixture
In the same kadai, heat the ghee. Once the ghee melts and heats up, add the roasted semolina, roasted coconut, cardamom powder, and the peeled avarekalu (field beans). Combine all the ingredients thoroughly, allowing them to roast together for about 2 minutes on medium flame. This step infuses the semolina and coconut with the flavors of ghee and cardamom, making the laddu more aromatic.
Step 5: Making the Jaggery Syrup
In a separate small pan, add the jaggery and 2 tablespoons of water. Heat this mixture over medium heat, stirring occasionally, until the jaggery dissolves completely and the solution thickens. You can check if it’s ready by dropping a small amount of the syrup onto your fingers—it should form a sticky consistency. Once thickened, remove the jaggery syrup from the heat.
Step 6: Combining the Jaggery Syrup with the Rava Mixture
Slowly add the jaggery syrup to the roasted rava and coconut mixture. Stir well to combine all the ingredients. You will notice that the mixture becomes sticky and cohesive. Allow it to cool for about 1 minute before proceeding to shape it into ladoos (balls).
Step 7: Shaping the Laddus
Once the mixture has cooled slightly (it should still be warm but not too hot to handle), apply a little ghee or water to your palms to prevent the mixture from sticking. Take small portions of the mixture and roll them into smooth, round balls (laddus). If needed, you can slightly adjust the size according to your preference. The heat from the mixture should make the laddus firm up as they cool.
Step 8: Serving
Allow the Averekaalu Rava Laddus to cool completely at room temperature. Once cooled, they are ready to be served. These laddus make a delicious dessert after your meal or can be enjoyed as a snack with a cup of tea.
Tips & Variations:
- Field Beans Substitutes: If you cannot find avarekalu (field beans), you can substitute with any other soft bean variety like green gram or even chickpeas. The traditional taste may change slightly, but the laddus will still be delicious.
- Adjusting Sweetness: The amount of jaggery can be adjusted according to your preference for sweetness. For a less sweet version, reduce the jaggery by 1/4 cup.
- Storing: These laddus can be stored in an airtight container at room temperature for up to a week. For longer shelf life, you can refrigerate them.
- Flavor Enhancements: For an extra flavor boost, you can add a handful of chopped nuts like cashews or almonds to the mixture.
Conclusion:
Averekaalu Rava Laddu is a traditional and wholesome dessert that brings together the earthy flavor of field beans and the sweetness of jaggery in a comforting, bite-sized ball. It’s a perfect treat for festive occasions, special meals, or simply as an energy-packed snack to enjoy throughout the day. With its simple ingredients and straightforward preparation, this dish celebrates the rich culinary heritage of Karnataka in a way that’s both nutritious and indulgent.
Serve it with love, and your guests will surely appreciate this flavorful and satisfying sweet!
