Rava Ladoo is one of the popular sweets you can make for any festival. It is a quick and easy-to-make sweet It is a delectable Indian dessert produced for celebrations like Diwali, Janmashtami, Ganesh Chaturthi, etc. These are essentially sweetened semolina balls. This dessert is known as suji ke laddu in Hindi.
As the main ingredient, Rava Ladoo is made with semolina (also called sooji or suji)
Semolina is slowly toasted before being combined with sugar, ghee, cardamom, almonds, and raisins. The mixture was then formed into sweet, crispy balls. Here is a simple recipe for Rava laddus with step-by-step instructions that you can prepare on any festival and have on hand in under 20 to 30 minutes.
It has the ideal crunch and melt-in-your-mouth feel. I’m going to share a version of that dish right now that uses ingredients that are inexpensive and can be found readily.
INGREDIENTS FOR RAVA LADOO
- 250-gram fine Rava (suji/sooji/semolina)
- 150-gram sugar (powdered sugar)
- 1/2 cup Grated Raw Coconut
- 50-gram Ghee (50 gms)
- 4-Cardamom powder (Elaichi)
- 25-gram Raisins
- 25-gram cashews nut
- 2-3 Tablespoons of milk
- 2 tablespoon almonds
INSTRUCTION FOR RAVA LADOO
- A nonstick skillet should be heated to medium. Add 2 teaspoons of ghee, along with the raisins, almonds, and cashews. Sauté for one minute, or until nuts and raisins are lightly browned. Remove immediately.
- In the same skillet, add a spoonful of this ghee along with the rava. The rava should be sautéed for five minutes with constant stirring.
- Add the desiccated coconut now, and cook for a further 2 minutes, or until the Rava and coconut are lightly browned (not brown)
- In a large mixing bowl, mix Rava and sautéed nuts.
- When the mixture resembles wet sand, add the remaining ghee that has been melted with the saffron (including the strands).
- Cardamom powder and confectioners’ sugar can be added. Mix with a spatula until sugar is thoroughly absorbed into the Rava-coconut mixture. Taste it first, then add additional sugar if necessary.
- Stir in 2 tablespoons of milk to the mixture. Try to tie together a small amount of the Rava mixture in your palm. Add another tablespoon of milk if necessary to make the mixture more cohesive until it feels slightly damp.
- In your hands, take a small amount of the mixture. Make a ball by firmly pressing it down with your fingertips.
- This mixture makes enough ladoo for 10 to 12 people. Enjoy!
- In a Kadai, add the Rava or sooji, and dry roast it until it releases a pleasant aroma and turns a light golden color.
- Don’t let them brown, then turn off the heat, set it away, and let it cool.
- Cashews are roasted till golden brown in a tadka pan with a teaspoon of ghee; set aside.
- You can adjust the amount of sugar according to your needs, but do not reduce the amount of ghee.
- Use the rava that is finer. Additionally, check to see if the rava isn’t moldy, bug, or rotten.
- Press it tight and form balls. Set aside. Store in an airtight container.