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Sweet, melt-in-your-mouth balls made from roasted semolina, coconut, and ghee. This classic Karnataka sweet, studded with cashews and raisins, is a perfect festive treat or a quick homemade dessert.
Fry Nuts and Raisins
Roast the Rava
Combine Ingredients
Sweet, melt-in-your-mouth balls made from roasted semolina, coconut, and ghee. This classic Karnataka sweet, studded with cashews and raisins, is a perfect festive treat or a quick homemade dessert.
This south_indian recipe takes 25 minutes to prepare and yields 6 servings. At 348.15 calories per serving with 4.81g of protein, it's a beginner-friendly recipe perfect for dessert or snack.
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Bind and Shape the Oonde
Cool and Store
Replace granulated sugar with an equal amount of powdered jaggery for a more traditional and earthy flavor. Add the jaggery after roasting the rava and mix well.
Incorporate other chopped nuts like almonds (badam) and pistachios along with the cashews for added texture and flavor.
Add a few strands of saffron soaked in a tablespoon of warm milk for a beautiful color and fragrant aroma. Add this saffron milk when binding the oonde.
If fresh coconut is unavailable, you can use desiccated coconut. If using desiccated coconut, you may need to add a bit more warm milk to help with binding.
Rava (semolina) is rich in carbohydrates, providing a quick and easily digestible source of energy, making this sweet a good option for an instant energy lift.
The use of ghee provides healthy saturated fats and butyric acid, which can support gut health. Coconut also contributes medium-chain triglycerides (MCTs).
Ingredients like cashews and coconut are good sources of essential minerals such as manganese, copper, and selenium, which play roles in bone health, metabolism, and antioxidant defense.
One Rava Oonde (approximately 45g) contains around 180-200 calories, primarily from carbohydrates (rava, sugar) and fats (ghee, coconut).
Rava Oonde is a traditional sweet treat and should be consumed in moderation. While rava provides quick energy and ghee offers some healthy fats, it is high in sugar and calories. It's best enjoyed as an occasional dessert during festivals or special occasions.
This usually means the mixture is too dry. While the mixture is still warm, sprinkle 1-2 teaspoons of additional warm milk and mix well. Repeat until the mixture holds its shape when pressed together.
Yes, you can substitute sugar with an equal amount of powdered jaggery. This will give the oonde a beautiful golden-brown color and a distinct, earthy flavor.
When stored in an airtight container at room temperature, Rava Oonde stays fresh for up to 4-5 days. If you live in a very humid climate, it's best to refrigerate them, where they can last for over a week.
Yes, you can use desiccated coconut. However, since it's much drier than fresh coconut, you will likely need to add more warm milk to the mixture to achieve the right consistency for binding the oonde.
This recipe goes great with these complete meals
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
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A classic Mangalorean curry featuring earthy mushrooms in a rich, tangy gravy made from roasted spices and fresh coconut. This flavorful dish, known as 'Anabe Gashi', pairs perfectly with steamed rice or neer dosa for a comforting South Indian meal.
A traditional Konkani curry made with tender raw jackfruit simmered in a fragrant, tangy coconut masala. This authentic dish from the Mangalorean coast offers a unique blend of sweet, sour, and spicy flavors, perfect with steamed rice.
