Rava Laddu Recipe | Rava ladoo

ABOUT

Rava Laddu is a simple sweet recipe made with semolina (rava/suji), sugar and ghee. They are very famous throughout India. They can be made coarse as well as in smooth texture. These Ladoos just melt in your mouth and can be made with minimal effort. These rava Ladoos are made mostly for festivals like diwali, navarathri, ganeshathurthi, Krishna jayanthi etc.,

Generally ladoos are loved by everyone and this is a kind of recipe which has good shelf life and can be made in large quantity for your sweet tooth. Variations like adding jaggery powder or country sugar in place of regular sugar which in turn changes the color and taste. For vegan version, it is recommended to replace regular ghee with vegan ghee.

There are similar recipes like Besan Ladoo, Maa Laddu, Boondi Laddu etc., which are also very famous ghee sweets during festival season.

TIPS AND NOTES

1. Rava/Sooji has to be roasted just for few seconds in ghee, don’t roast till brown or golden. Roasting it right will give proper color and aroma to the laddu
2. While adding roasted nuts make sure to add the chopped ones. This makes it easier to make laddu and also remains crunchy here and there in your mouth. Avoid using whole nuts since it might be difficult to make laddu.
3. Always add warm ghee to make Laddu , if the ghee is cold, you cannot make proper laddu.
4. Rava/Sooji can be used as a whole without grinding if you like the coarse texture of Laddu, but in this recipe we have shown grinding the semolina to get smooth , melt in mouth Laddu (I like this more).
5. Most important is to use pure ghee, don’t add anything else with it.
6. If you are unable to make laddu, or if it is not binding properly, warm ghee is the only solution. Sprinkle some warm ghee and bind them together. Do not give too much pressure, while making the laddu.

MAJOR INGREDIENTS

Semolina/Rava

Semolina used in this recipe is fine rava, roasted and grinded to powder. No matter if the rava bought is already a roasted one, it is mandatory to roast it in ghee as specified for few seconds. You can also use whole rava/suji, the broken one if you want to keep it as such without grinding.

Sugar

Normal store bought white sugar is powdered with cardamom, suits best for this laddu. You can also swap with country sugar or jaggery but the taste and color definitely differs.

Ghee

Use of Pure homemade ghee works best. You can also use store bought ones, but definitely not any other alternate like oil/butter for this laddu. Ghee is the binding agent for this laddu, so use warm ghee.

STEP BY STEP INSTRUCTIONS WITH PHOTOS

• Take semolina/rava, roast in ghee with cardamom powder for few seconds till aromatic. Cool them and grind them to powder.
  
  
  
• Add ghee and chopped cashews and raisins or any other nuts of your choice and roast till golden. Set them aside.
  
• To a wide plate add the powdered rava, roasted nuts and powdered sugar . Mix them well
  
• Add ghee little by little and start making Ladoos. Don’t put too much pressure while making laddu.
  
  
• Don’t pour all the ghee at once, because the ghee gets cooled and we will not be able to make good binded laddu.
  
  Eat, store and Enjoy!! Happy Eating !!
  

STORAGE

Rava Laddu made in this specified method can be stored in room temperature for more than a month in an air tight container. This has great shelf life compared to other festival sweets and is also easy to carry anywhere without mess.

For information and reference purpose only and is not accurate