Rava laddu, also known as sooji ladoo, is a traditional Indian sweet made primarily from semolina (rava), sugar, and ghee. Often prepared during festivals and special occasions, this sweet treat is loved for its rich, aromatic flavor and melt-in-the-mouth texture. The semolina is gently roasted in ghee until fragrant, then mixed with sugar, cardamom powder, and grated coconut or milk to enhance flavor and help bind the mixture. Garnished with roasted cashews and raisins, rava...
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Heat a pan and add ghee.
Add cashew nuts and raisins to the pan.
Roast until the cashews turn golden brown. Remove from the flame and set aside.
In the same pan with ghee, add rava.
Roast on medium flame until aromatic. Do not over-roast to avoid changing the color. Set aside.
In another pan, boil sugar along with water.
When the sugar starts melting, add the grated coconut.
Mix and cook on medium to low flame for 3-4 minutes.
Add the roasted rava. Mix well. Finally add cardamom powder, and the roasted cashew nuts and raisins.
Mix well and turn off the flame.
When the mixture feel dry, add hot milk to the mixture. This helps to bind the laddu.
Mix thoroughly. When the mixture is warm enough to handle, shape it into laddus while still warm.
Your tasty rava laddu is ready to enjoy!
Do not over-roast the rava as it can change the color and affect the taste.
Shape the laddus while the mixture is still warm for easier binding.
You can adjust the sweetness by varying the quantity of sugar slightly.
Use freshly grated coconut for the best flavor.
Store the laddus in an airtight container to keep them fresh for a few days.
Can I use desiccated coconut instead of fresh grated coconut?
Yes, you can use desiccated coconut, but fresh grated coconut gives a better flavor and texture.
How long can I store rava laddu?
Rava laddu can be stored in an airtight container at room temperature for up to 5-7 days.
Can I skip the cashews and raisins?
Yes, you can skip them, but they add a nice crunch and sweetness to the laddus.
What can I use instead of hot milk for binding?
You can use warm water or condensed milk as an alternative to hot milk for binding.
Can I make this recipe vegan?
Yes, you can make it vegan by replacing ghee with coconut oil and using a plant-based milk for binding.
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