Ganeshotsav is incomplete without a variety of sweets. Of course, modak is the star of the show but there are many others, including the delicious rawa ka laddu
Sr Sous Chef Suvashish Mukherjee of Cidade de Goa–IHCL SeleQtions started his love affair with food in his hometown Kolkata, the gastronomic hotspot. Chef Mukherjee recognised his passion for food at an early age and honed his skills with academic understanding and industrial training to become the seasoned professional he is today.
With a career spanning over 18 years, Chef Mukherjee has worked with renowned hospitality brands across the country. He began his career in hospitality in 2002 with The Astor Hotel, Kolkata. In 2004 he joined Hyatt Regency, Kolkata as Commis Chef where he discovered his love for Indian regional cuisines. From 2005 to 2015, Chef Mukherjee ventured into various segments of the hospitality sector, ranging from starred hotels to cruise lines. In 2015, he joined Cidade de Goa–IHCL SeleQtions, where he continues to delight guests with his masterful skills in Indian cuisine.
Rawa ka laddu
- 500 gm semolina
- 30 gm cashew nuts (chopped)
- 30 gm almonds (chopped)
- 100 gm sugar
- 50 gm ghee
- 10 gm cardamom (powdered)
- 10 gm dry coconut grated
- Heat oil in a pan.
- Sauté the almonds and cashew nuts.
- Add semolina and sugar.
- Add cardamom powder.
- Sauté all the ingredients for 15-20 minutes. (Note that the semolina should be crisp.)
- Keep the mixture aside to cool.
- Make spherical rolls (8 cm diameter) and keep aside to set.
- Serve cold with tea.