Rava Laddu - Rava Ladoo

Learn how to make Rava Laddu, a popular Indian sweet, perfect for festive occasions like Diwali and Holi. It has a melt-in-the-mouth texture.

Recipe Source Link:https://www.mygingergarlickitchen.com/rava-laddu-rava-ladoo/

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RECIPE INGREDIENTS

» For Rava Laddu - Rava Ladoo

• 1 cup semolina (sooji/rava)
• 1/4 cup desiccated coconut (plus more for rolling)
• 1/4 cup + 1 tablespoon Ghee
• 3/4 cup sugar
• 1/2 teaspoon cardamom powder
• 2 tablespoons cashews, chopped
• 2 tablespoons almonds, sliced
• 2 tablespoons raisins
• 2 tablespoons desiccated coconut for rolling (optional)
• 1 tablespoon crushed dried rose petals for garnish

RECIPE INSTRUCTIONS

» How to Make Rava Laddu - Rava Ladoo

1. Heat 1 tablespoon of ghee in a pan over low to medium heat. Add the semolina (rava) and roast it over medium-low heat until you smell a nutty aroma. Keep stirring continuously to avoid burning. This may take about 7-8 minutes. Next, add desiccated coconut to the same pan and toast for 2-3 minutes. Once aromatic, transfer the semolina and coconut mixture onto a plate and let it cool slightly.
2. Add the sugar and roasted semolina to a mixture jar and blend to make a coarse powder. Make sure you do not pulse it too much. Transfer it to a plate and set it aside.
3. After that, heat the remaining 1/4 cup of ghee in a pan. Add chopped cashews, sliced almonds, and raisins and fry them on low heat until the nuts are golden. Pour the hot ghee and nuts over the semolina mixture. Also, add the cardamom powder to the mixture.
4. Mix everything together, ensuring that the ghee is evenly distributed, and the mixture holds together. Let the mixture cool slightly. Once it's cool enough to handle, take small portions of the mixture and shape them into round laddus (balls). If the mixture is too dry and not holding together, you can add a bit more melted ghee to help bind it.
5. If you want, you can roll the laddus in desiccated or powdered coconut to coat them evenly. Garnish the laddus with crushed dried rose petals for a delicate floral flavor and presentation. Let the Rava Laddus cool and set for about 1 hour at room temperature. Once they have set, store them in a cool and dry place in an airtight jar. Your delightful Rava Laddus are ready to be served. Enjoy these sweet treats as a delightful dessert or snack.

RECIPE NOTES

1. The key to make the perfect rava laddu is to thoroughly roast the semolina over low to medium heat. Make sure that you roast it on low heat until it becomes aromatic and loses its raw flavor. Also to avoid browning, it is important to use a heavy-bottomed pan for roasting.
2. Adjust the amount of sugar to your taste. You can add more or less sugar depending on how sweet you prefer your laddus.