Rava Ladoo Recipe (Suji Ladoo)
User Reviews
5
Rava Ladoo Recipe (Suji Ladoo)
Description
This Rava Ladoo recipe uses fine semolina, which is carefully roasted in ghee until light golden and aromatic, avoiding browning to maintain a delicate flavor. Cashews and raisins are individually fried in ghee to add contrasting textures and bursts of sweetness. Powdered sugar and cardamom powder are finely ground together with the roasted rava to ensure smoothness and binding ability.
Warm melted ghee and a small amount of milk (optional) are mixed into the dry ingredients to bind the mixture into firm balls. The ladoos have a sandy yet cohesive texture with the crunch of cashews and chewiness of raisins. Cardamom provides a fragrant spice note that complements the ghee’s richness and the semolina’s nuttiness.
Rava Ladoos make a suitable sweet snack or festive treat. They are easily portioned by hand into small spheres and can be stored at room temperature or refrigerated. The recipe notes advise using fine rava and granulated sugar (rather than store-bought powdered sugar with cornstarch) for best results.
The ladoos bind best when formed promptly after adding ghee and milk. They typically stay fresh for several days at room temperature or up to a week when refrigerated.
Ingredients
- 1 cup semolina I used fine rava, aka Sooji or Rava
- 1/2 cup granulated sugar
- 1/4 cup ghee
- 1/2 teaspoon cardamom powder or 4 whole green cardamom pods, aka Elaichi
- 12 raisins
- 12 cashews broken
- 2-3 tablespoon milk room temperature, optional, add more ghee is skipping milk
Instructions
Cooking the Rava
- Heat 1 tablespoon ghee to a thick bottom pan on medium-low flame.
- Add cashews to the pan and fry till they are light golden. Take them out.
- Add raisins to the pan and fry till they are a bit plump. Take them out.
- Add rava to the same pan, and roast it. You want the rava to be light golden, but we don't want the rava to become brown or burn. The rava turns light and aromatic. Turn of flame after 8-10 minutes of roasting. Transfer to a large plate and let it cool.
- In a grinder jar, add granulated sugar. Grind it to a fine powder. Wait for 2-3 minutes before opeing the grinder lid, so the powdered sugar settles down.
- Add the roasted rava and cardamom to the grinder, and grind it along with the sugar to make it fine. If the rava is thick, it will be difficult to bind the ladoo. Transfer the mixture back to the large plate.
- Add warm melted ghee and milk (if using) to the roasted rava. Stir the rava mixture with a spoon until it is all combined. Now make sure the mixture is not hot, and use your hands to mix gently. This is a crumbly mixture and does not form a dough (Note: you can taste the mixture at this time to make sure the sugar is perfect for your taste)
Assembling the Ladoo
- Take a small portion of the mixture in your hands. Press down hard with your fingers to form a ball. (Note: if you are just not able to make a ball and it is too crumbly, add 1 tablespoon more milk to the mixture and try again)
- You can make 10-12 ladoo's with this mixuture. Enjoy!
Notes
- Use fine semolina to achieve the right texture and roasting balance.
- Avoid using store-bought powdered sugar containing cornstarch; grind granulated sugar finely instead.
- Roast the rava thoroughly until light golden to prevent a raw taste in the ladoos.
- Bind the ladoos immediately after adding ghee and milk to ensure they hold their shape well.
- Store ladoos at room temperature for 2-3 days or refrigerate for up to one week to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Calories | 152kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 12mg | 4% |
| Sodium | 2mg | 0% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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