Rava Ladoo
Looking for a traditional Indian dessert that's perfect for any occasion or festival? Look no further than Rava Ladoo!
Looking for a traditional Indian dessert that's perfect for any occasion or festival? Look no further than Rava Ladoo! Made with rava/semolina, ghee, sugar, and desiccated coconut, this delicious dessert is the perfect way to end any holiday meal.
If you're new to making Rava Ladoo, don't worry! I've included step-by-step instructions at the bottom of this post. And if you have any questions or get stuck along the way, just leave me a comment, and I'll be happy to help.
To make the perfect Rava Ladoo, here are a few tips to keep in mind. First, try to use coarse rava to get the perfect texture. Second, roast the rava over low heat until it turns a golden brown and releases a fragrant aroma. But be careful not to over-brown it.
Finally, when preparing the laddus, add 2 tbsp of milk or melted ghee as a binding agent. For this recipe, I used milk, but if you use milk, be sure to consume the Rava Ladoo within 2 to 3 days.
So what are you waiting for? Try out this amazing Rava Ladoo recipe and light up your Diwali celebrations!
You may also like my other Diwali Sweets and savories recipes like Boondi Ladoo, Pineapple Kesari, Badam Burfi, Carrot Halwa, Pumpkin Halwa, Beetroot Dates Halwa, Badam Kheer, Rasmalai Recipe, Milk Peda, Gulab Jamun, Kalakand, Kesari, Custard Halwa, Butter Murukku, Thenkuzhal Murukku, Saffron Butter Cookies, Paruppu Vadai, and Urad Dal Vadai.
Rava Ladoo 2018-10-20 03:38:18
Rava Ladoo
Serves 12
Prep Time: 00:10
Cook Time: 00:15
Total Time: 00:25
Ingredients
- 1 cup Rava / Semolina / Sooji
- 1/4 cup Ghee / Clarified Butter
- 10 Cashews
- 12 Raisins
- 1/4 cup Desiccated Coconut
- 1 cup Sugar
- 2 tbsp Milk or Melted Ghee
- 1/4 tsp Cardamom Powder
Instructions
- Heat a pan with 1/4 cup ghee over low heat. When the ghee melts add the chopped cashews and fry until they turn into golden brown.
- Remove the cashews and then add the raisins and fry until they puff up. Remove them also.
- Then add 1 cup rava in the remaining ghee and roast on low heat.
- Roast the rava until it changes its colour to light brown and aromatic.
- Then add 1/4 cup desiccated coconut and roast for a minute.
- Turn off the heat and allow them to cool to room temperature.
- Meanwhile, heat a pan with 1 cup sugar and 1/4 cup water for sugar syrup.
- Boil for 5 mins or till you get one string consistency as shown in the picture.
- Turn off the heat and then add the roasted rava to the sugar syrup.
- Also add in roasted cashews, raisins and cardamom powder.
- Mix well to avoid any lumps formation.
- Now, rava absorbs the sugar syrup completely.
- When its still warm enough, prepare laddus with your palm.
- While preparing laddus, if the mixture turns brittle, add 2 tbsp of milk or melted ghee.
- Now tasty rava ladoo is ready to serve.
By Santhi Therese
The Indian Claypot
Heat a pan with 1/4 cup ghee over low heat.
When the ghee melts add the chopped cashews and fry until they turn into golden brown.
Remove the cashews and then add the raisins and fry until they puff up.
Remove them also.
Then add 1 cup rava in the remaining ghee and roast on low heat.
Roast the rava until it changes its color to light brown and aromatic.
Then add 1/4 cup desiccated coconut and roast for a minute.
Turn off the heat and allow them to cool to room temperature.
Meanwhile, heat a pan with 1 cup sugar and 1/4 cup water for sugar syrup.
Boil for 5 mins or
till you get one string consistency as shown in the picture.
Turn off the heat and then add the roasted rava to the sugar syrup.
Also add in roasted cashews, raisins and cardamom powder.
Mix well to avoid any lumps formation. Now, the rava absorbs the sugar syrup completely.
While preparing laddus, if the mixture turns brittle, add 2 tbsp of milk or melted ghee.
When it’s still warm enough, prepare laddus with your palm.
Now tasty rava ladoo is ready to serve.
