Ladoo is a classic and delicious sweet dessert that brings joy, which is why Indians like it. It is often consumed throughout the festive season. However, other people could have it as dessert after a filling dinner. Ladoo is a well-known Indian sweet created with a variety of components, including flour, sugar, desi ghee, and dried fruits. It has a rounded appearance and a rich, sweet flavor. If you look around and explore, you will come across various ladoo recipes. For instance, besan laddoo, dry fruits ladoo, boondi ladoo, and more. In this story, I’m going to share my favorite recipe for making laddoo. It is called the Rava laddoo recipe. Whenever my dad and I craved something sweet, I recall my mother making this Rave Unde (as we call it in Kannada). We used to run to the kitchen after finishing our meals to enjoy this delicacy.
What Is Rava Ladoo?
Rava laddoo, also known as Semolina Ladoo, Sooji Ladoo, Suji Laddu is an Indian sweet treat that is made with rava (semolina), sugar, ghee, and some nuts to give the required crunch. It is enhanced by some cardamom powder or saffron strands. It is delectable, and making it at home is quite a cakewalk too.
Ingredients
Here is the list of ingredients to make the Rava Ladoo recipe.
Rava: Use fine rava (sooji/semolina) variety, also known as chiroti rava. It is available in any Indian grocery store. Desiccated coconut: Adding desiccated coconut is optional. However, it gives a nice texture and flavor. If you don’t have Desiccated coconut, you can also use freshly grated coconut. Ghee: Homemade Ghee is used for roasting dry fruits and rava. If you are vegan, use neutral oil for roasting. Sugar: I used refined sugar in this recipe. Cardamom powder: I have used freshly ground cardamom from 3 whole green cardamom pods. Mixed nuts: I used cashews & raisins for this sweet dessert. You can also use almonds and pistachios. Milk: Milk is used to bind the ladoos together. Suppose you are vegan, use coconut milk or almond milk.
How to Make Rava Coconut Ladoo
Heat ghee in a heavy-bottomed pan or kadai over medium-low heat. Add the cashews, and roast until it turns light golden brown. Then add raisins and saute until they plump up. Then, remove the nuts and store them aside. Next, add the fine semolina (rava) and roast it until it turns aromatic on medium-low heat. Make sure not to change the color of the rava. Stir constantly to avoid burning and even roasting. This should take about 4-5 minutes. Then add Desiccated coconut, and roast for another 2-3 minutes. Add the powdered sugar and mix everything well. Next, add ¼ cup of milk to the pan, and cook the mixture for 1-2 minutes on low heat, stirring continuously until it slightly thickens. Add the cardamom powder and roasted nuts, and mix everything together. Turn off the heat and let the mixture cool slightly until it is warm enough to handle. Mix everything together. Grease your palm with some ghee. Then, take a small portion of the mixture in your hand and shape it into a ball by pressing and rolling it between your palms. You can adjust the size according to your preference. You will get around 15-16 medium ladoos. If the ladoo mixture is dry and not binding well, add 1-2 tablespoons of warm milk. Mix until you can shape a ladoo easily without it crumbling apart. Enjoy Rava Laddus immediately, or once they cool down completely, store them in an airtight container for a few days.
Rava Laddu Serving Suggestions
Rava ladoos can be enjoyed on their own or serve as an accompaniment to Indian Meals. You can also serve it with a cup of masala chai or coffee for a tea-time snack.
Storage Suggestions
Cool the rava laddus completely before storing them in an airtight container. They stay good for up to a week when stored at room temperature in an airtight container. If you skip milk, you can store them for up to 2 weeks at room temperature. To extend their shelf life, you can refrigerate them. However, the texture may vary slightly on refrigeration. You can freeze the rava ladoos for up to a month in a freezer-safe container or ziplock bag. Thaw them to room temperature before serving.
Tips
Rava Variety: Always use a fine variety of rava (semolina) to make this ladoo for a melt-in-mouth feel. If you have coarse or medium rava (Bombay rava) in hand, you can still make them. First, roast the coarse rava until aromatic, cool it down, and pulse the roasted coarse rava using a blender/grinder for a few seconds until it turns a finer texture. Roasting Rava: Always roast rava on medium-low heat until aromatic. Make sure the rava doesn’t change its color. This enhances the flavor and prevents the raw taste of the rava in ladoos. Adding Milk: Adding milk helps to achieve the desired texture when making ladoos. If you don’t want to use milk, add a little extra warm ghee while shaping the ladoos.
More Indian Dessert Recipes
Besan Ladoo Coconut Ladoo Sooji Ka Halwa Shrikhand Badam Halwa using almond flour Milk Powder Burfi Rice Kheer (Rice Pudding) Carrot Halwa Semiya Payasam (Vermicelli Kheer)
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