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!

• 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

• First of all, heat a kadai on a medium flame.
• Add 1 cup of rava to that pan and let it be dry-roasted.
• Stir the rava so that it doesn't burn up or become over-roasted.
• As the semolina roasts, a delicious nutty smell will tell you that it's cooking, and it'll start changing to a light golden colour.
• This may take around 8-10 minutes. Semolina must be well roasted to get the perfect texture to laddus.
• So transfer this semolina to a plate and let it cool completely.
• To the same kadai, now add 1/2 cup grated coconut.
• Fresh coconut is ideal for this recipe, but desiccated coconut can also be used.
• Roast the coconut on low flame for about 2-3 minutes while stirring constantly.
• Moisture content is to be removed and lightly toasted without letting it turn too brown.
• Ladoos acquire that characteristic richness and depth of flavour because of the combination of coconut and semolina.
• Once done, take the coconut out of the pan and mix with the cooled, roasted rava.
• Let'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.
• Ghee is very important for flavouring and also is a binder that holds the ladoo together.
• Add 10-12 cashew nuts when the ghee is hot and fry till they turn golden brown.
• Continue stirring the cashews so they do not burn. When the cashews are fried, add the whole ghee-cashew mixture to the rava coconut mixture.
• The now-flavoured roasted cashew nut flavour in ghee will give an extravagant taste to laddus.
• Now, add ¾ cup of powdered sugar to the rava-coconut mixture. Using powdered sugar ensures a very smooth consistency for these laddus.
• Then add 1/2 teaspoon of cardamom powder over the mixture.
• Cardamom gives the most appetizing fragrance with a mild spiciness that always complements the sweetness just perfectly.
• Finally, add a pinch of salt to balance the flavours. Mix everything well so the sugar and spices are evenly distributed.
• Moisture will help bring the mixture together so it can hold its shape.
• Sprinkle 1/4 cup of milk over the mixture, a little at a time, and mix it well.
• Milk is handy for binding and making the mixture more amendable to shape into laddus.
• Be careful not to add too much milk at one time; it needs to be moist but not soggy.
• If 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.
• Now shape small portions of this mixture in your hand into round laddus.
• The warmth of your hands will help in binding the laddus proper.
• Keep 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.
• Once you are done with shaping all laddus, allow them to set for at least an hour at room temperature.
• This resting time helps in the rava laddus setting and lets flavours infuse within each other. Once set, these can be devoured.