Rava Laddu
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5.0
3 reviews
Excellent
Rava Laddu
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Rava laddu is a bite-sized, traditional Indian dessert with semolina, sugar & nuts. It is usually made during the festive season.
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Ingredients
- 1 cup ground semolina , roasted
- 1 cup sugar
- 4 tablespoons melted ghee (clarified butter)
- ¼ teaspoon ground cardamom
- 1 tablespoon broken cashews
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Instructions
- Roast the semolina on medium heat until it starts to emit aroma and slightly change color. Let it cool and then grind it. Sieve and grind until you get a fine powder.
- Mix ¾ cup (150 g) sugar, cardamom powder and ground semolina in a mixing bowl. Taste and adjust the amount of sugar and add more if needed.
- Melt 1 tablespoon ghee in a pan. Once it is hot, add the cashews and fry them until they are golden brown. Pour this into the flour mixture and mix well.
- In the same pan, heat the remaining ghee. Once it is hot, reduce the heat to the lowest. The ghee has to be hot while mixing in with the flour.
- Pour 2 tablespoons of hot ghee in the flour mixture. Mix it with a spoon and if you can handle the heat, take a small portion of the flour, press it together and see if the flour holds together. If it does, the amount of ghee is sufficient.
- Then take a small amount of flour, pressing them between your palm and fingers, shape them into smooth balls. Apply little pressure while doing this. If it keeps breaking, add a teaspoon of hot ghee at a time until you can shape them properly.
- Repeat the same for the rest of the mixture. Store it in an airtight box.
Notes
- Adjust the amount of sugar as per your preference. The 1:1 ratio of powdered semolina and powdered sugar gives a medium sweet laddu.
- Grinding semolina to a smooth powder is slightly difficult. You might have to sieve it twice and then grind it again to get a fine texture.
- You can also add raisins, cashews and almonds.
- Pouring hot ghee is very important as it helps in binding the flour easily. Start with a minimum amount of ghee and add more only if it is very difficult to shape.
- You have to shape them quickly when the flour mixture is still warm. It becomes difficult once the flour mixture cools down.
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Overall Rating
5.0
3 reviews
Excellent
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