firstly, in a large kadai take 1 cup water and ½ tsp ghee.
get the water to a boil.
now add 1 cup rava stirring continuously to avoid any lump formation.
keep stirring until the water is absorbed completely.
cover, and simmer for 2 minutes making sure the rava is cooked well.
now add 1 cup sugar and mix well.
sugar starts to melt, mash the rava if there are any lumps.
cover and simmer for 2 minutes until the water is absorbed completely.
the mixture turns soft and fluffy.
transfer to a plate and cool slightly.
now add 1 tsp ghee and ¼ tsp cardamom powder. mix well.
knead for a minute making sure the dough is soft and non-sticky.
grease hands with oil and pinch a ball sized dough.
smoothen out and flatten slightly.
now deep fry in hot oil or ghee. frying in ghee will enhance the flavour.
do not touch for a minute, as there are chances for appalu to break.
flip over and fry on both sides on medium flame.
fry until the appalu turns golden brown and crisp.
press slightly, and remove oil. drain off over kitchen towel to remove excess oil.
finally, rava appalu is ready for prasadam and can be consumed for 3 days.