Oops
Something's not right. Our best minds are on it. You may retry or check back soon.
23 MINS delivery
Rava Laddu
Serves 4
30 mins
150 Kcal
Rava laddoo is a Sindhi sweet and semi-crunchy dessert made from semolina (sooji/rava), sugar, and ghee. This dessert is the hub of attraction for every festival and occasion. It is a sweet dish popular both for its sweetness and crunchiness. Do you want a simple yet highly mouth-watering rava laddu recipe? You're in luck! Start with this recipe of rava laddu by collecting all the following ingredients: 1 cup semolina or rava, 1/2 cup ghee, ¾ cup powdered sugar, 1/2 teaspoon cardamom powder, and a handful of chopped nuts, cashews, and almonds. Optionally, you may add some raisins, too, for added sweetness. To start with, heat ghee in a pan over medium heat. Semolina, hot, add that, and roast it lightly till it turns a light golden colour with good stirring to bring out the nutty aroma. That should be done in at least 6-8 minutes; make sure not to burn the rava. Once it gets roasted, turn the flame off and let it cool down a little bit in the pan. Then mix the powdered sugar, cardamom powder, and chopped nuts well after letting the rava cool a bit. Take small quantities of the mixture and make a round laddu with both of your palms. If the mixture feels a bit too dry, add a little more melted ghee for better binding. Let laddus cool completely before consuming. These adorable tiny rava laddu will be super perfect gifts to family and friends during festival seasons or just munchies anytime! Savour this authentic Indian sweet dish's delightful taste and texture!
Ingredients required for Rava Laddu
- 1 cup rava
- 1/2 cup ghee
- 1/2 cup coconut
- 3/4 cup sugar powder
- 10-12 cashews
- 1/2 tsp cardamom powder
- 1/4 cup milk
- Salt
Cooking steps for Rava Laddu
- 1First of all, heat a kadai on a medium flame.
- 2Add 1 cup of rava to that pan and let it be dry-roasted.
- 3Stir the rava so that it doesn't burn up or become over-roasted.
- 4As the semolina roasts, a delicious nutty smell will tell you that it's cooking, and it'll start changing to a light golden colour.
- 5This may take around 8-10 minutes. Semolina must be well roasted to get the perfect texture to laddus.
- 6So transfer this semolina to a plate and let it cool completely.
- 7To the same kadai, now add 1/2 cup grated coconut.
- 8Fresh coconut is ideal for this recipe, but desiccated coconut can also be used.
- 9Roast the coconut on low flame for about 2-3 minutes while stirring constantly.
- 10Moisture content is to be removed and lightly toasted without letting it turn too brown.
- 11Ladoos acquire that characteristic richness and depth of flavour because of the combination of coconut and semolina.
- 12Once done, take the coconut out of the pan and mix with the cooled, roasted rava.
- 13Let's add some crunchy texture to these ladoos using cashew nuts. In the same pan, add 1/2 cup of ghee and heat over medium flame.
- 14Ghee is very important for flavouring and also is a binder that holds the ladoo together.
- 15Add 10-12 cashew nuts when the ghee is hot and fry till they turn golden brown.
- 16Continue stirring the cashews so they do not burn. When the cashews are fried, add the whole ghee-cashew mixture to the rava coconut mixture.
- 17The now-flavoured roasted cashew nut flavour in ghee will give an extravagant taste to laddus.
- 18Now, add ¾ cup of powdered sugar to the rava-coconut mixture. Using powdered sugar ensures a very smooth consistency for these laddus.
- 19Then add 1/2 teaspoon of cardamom powder over the mixture.
- 20Cardamom gives the most appetizing fragrance with a mild spiciness that always complements the sweetness just perfectly.
- 21Finally, add a pinch of salt to balance the flavours. Mix everything well so the sugar and spices are evenly distributed.
- 22Moisture will help bring the mixture together so it can hold its shape.
- 23Sprinkle 1/4 cup of milk over the mixture, a little at a time, and mix it well.
- 24Milk is handy for binding and making the mixture more amendable to shape into laddus.
- 25Be careful not to add too much milk at one time; it needs to be moist but not soggy.
- 26If the mixture seems too dry, you may add a little more milk, but make sure you are not over-liquidating so that you're not able to shape the laddoo easily.
- 27Now shape small portions of this mixture in your hand into round laddus.
- 28The warmth of your hands will help in binding the laddus proper.
- 29Keep shaping until all the mixture is used up. Should the mixture get too dry at any point, you can sprinkle a little more milk on it to help it bind.
- 30Once you are done with shaping all laddus, allow them to set for at least an hour at room temperature.
- 31This resting time helps in the rava laddus setting and lets flavours infuse within each other. Once set, these can be devoured.