Rava Ladoo Recipe | Sooji Laddu Recipe
Rava Ladoo, also known as Sooji Laddu, is a beloved traditional Indian sweet that is a staple during festivals like Diwali, Ganesh Chaturthi, and weddings. Made from slow-roasted semolina, ghee, cashew nuts, and sultana raisins, this sweet treat is the perfect balance of rich flavors and delightful textures. The smooth, aromatic ladoos, infused with the warmth of cardamom, melt in your mouth, making them a favorite at any festive occasion. Here’s how you can recreate this timeless sweet at home and add a touch of tradition to your celebrations.
Cuisine: Indian
Course: Dessert
Diet: Vegetarian
Ingredients
For Roasting Sooji/ Rava:
| Ingredient | Quantity |
|---|---|
| Ghee | 1 tablespoon |
| Sultana Raisins | 1/4 cup |
| Cashew nuts (roughly halved) | 1/4 cup |
For Rava Ladoo:
| Ingredient | Quantity |
|---|---|
| Ghee | 1/2 cup (plus more if required) |
| Dessicated Coconut | 1/4 cup |
| Sugar (finely powdered) | 3/4 cup |
| Cardamom Powder (Elaichi) | 2 teaspoons |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Yield: 20 ladoos
Instructions
-
Roast the Cashews and Raisins
Begin by heating 1 tablespoon of ghee in a small pan over low heat. Once the ghee is warm, add the cashew nuts and roast them until they are lightly golden and crisp. Next, add the sultana raisins and sauté them for a few seconds until they plump up. Remove the mixture from the heat and set it aside.
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-
Roast the Sooji (Semolina)
Preheat a pan over medium heat and add the semolina (sooji/rava). Roast the sooji for about 4-5 minutes, stirring occasionally, until it gives off a pleasant roasted aroma. Ensure the sooji doesn’t brown or burn during this process. Once roasted, remove the pan from heat and set it aside to cool slightly. -
Prepare the Sugar Mixture
In a mixer grinder, add the sugar and blend it into a fine powder. This ensures the sugar dissolves easily when mixed with the other ingredients, giving the ladoos a smooth texture. -
Blend the Ingredients
To the powdered sugar, add the roasted sooji, dessicated coconut, and cardamom powder (elaichi). Use the mixer to pulse everything into a coarse powder. Slightly powdering the sooji helps give the ladoos a better texture and bite, so don’t skip this step! -
Combine the Ingredients
Transfer the sugar-sooji-coconut mixture into a large mixing bowl. Add the roasted cashew nuts and raisins into the bowl and stir to combine all the ingredients. -
Form the Ladoos
Melt the ghee (if not already melted) and pour it into the mixture. Mix well until the ghee is absorbed and the mixture starts to come together. Now, begin shaping the mixture into ladoos (small round balls). If the mixture feels too dry or crumbly, add a little more melted ghee or a tablespoon of milk to help bind it together. Be sure to compress the mixture well in your hands to form firm ladoos. Continue until all the ladoos are shaped. -
Store and Serve
Let the ladoos cool down to room temperature before serving. Store the Rava Ladoos in an airtight container, where they will stay fresh for up to two weeks.
Serve these delectable Rava Ladoos as a sweet treat after meals or as part of your festive spread. They are a perfect companion to your everyday meal of Punjabi Dal Tadka, Arbi Shimla Mirch Sabzi, and Phulka, adding a festive touch to your dining experience.
Tips for Perfect Rava Ladoos:
- Ensure the semolina is roasted on low to medium heat to prevent burning, which could affect the flavor.
- If you prefer a richer flavor, you can adjust the amount of ghee to your taste. It helps bind the ladoos and enhances the aroma.
- Powdering the sugar finely gives the ladoos a smooth consistency and helps in even distribution throughout the mixture.
- Be patient when shaping the ladoos, as compressing them firmly will ensure they hold their shape and have the perfect texture.
Enjoy this delightful, melt-in-your-mouth dessert, a true celebration of Indian sweets! Whether you’re making them for a special occasion or just a sweet treat for the family, Rava Ladoo is sure to bring smiles to everyone who tries it.
