Rava laddu | Rava laddoo is a yummy Maharashtrian sweet, prepared during festivities such as Diwali, Navratri to name a few. You need few ingredients for this delicious suji ladoo | rava laddoo | rava laddu recipe, namely semolina, sugar, and ghee. It is flavored with cardamom powder. Addition of nuts and raisins give it additional texture and crunch. These laddoos are my DH’s favorite among all kind of laddoos! So I decided on making some this Diwali since we are away from home. Back home in Mumbai, containers are stacked with all the snacks and sweets distributed by our neighbors. I happen to love besan ke laddu along with boondi laddu, and motichoor laddu, those are my favorite. They are a little labor intensive and I hope I can share it on the blog some other time.
I learnt to make these relatively simple, authentic, Maharashtrian rava ladoo recipe | rava laddu from my Mum-in-law’s neighbor who also happens to be her good friend. My DH would love the laddus prepared by her, so who better than her to learn to make these from? One bite of this rava laddu and I got the stamp of affirmation from him, he said they were as good as her’s 🙂 Well I’m really glad I accomplished the task.
HOW TO MAKE RAVA LADDU | RAVA LADDOO | SUJI KA LADDU | HOW TO PREPARE RAVA LADDU
There are a couple of ways to make rava laddu | rava laddoo. I’m sharing the way I’ve learnt from my Maharashtrian neighbor which is the crumbly version of rava laddu. For this simple rava laddu recipe, you need to roast the rava until fragrant and crisp. Let it cool, then pulse it in the blender until you have a somewhat fine powder. Do not make it powdery, it should still have some texture. Then transfer to a mixing bowl, add the powdered sugar, dried fruits, and cardamom powder. It’s time to add ghee, a tablespoon at a time, just until you can form a dough, and make a laddu out of it. Repeat the same to make more rava laddus until you finish the remainder of the dough. That’s about it! Easy, right? These rava laddus are delicious, aromatic, literally crumble in your mouth and then melt away! So good! For rava laddu with coconut, add about 1/2 cup of shredded coconut to the roasted rava and continue with the recipe as mentioned. You may simply need more ghee to bind the dough. It hardly took me 30 minutes to make these laddoos. This quantity will yield about 18 laddoos. You may multiply the recipe as per quantity desired. This easy rava laddu recipe is a guest post, for my blogger friend Anjali Dhawan@ Its all about food!. Anjali is amongst the first few bloggers, who I met early on during my blogging days! Do stop by her blog for some fabulous and mouth-watering recipes. I’m sharing this recipe with her, for her Diwali Collective.
SOME MORE RAVA RECIPES TO TRY
Eggless Rava Cake Mango semolina cupcakes Rava Sheera
OTHER DIWALI SWEETS AND SNACKS THAT YOU MAY LIKE TO CHECK OUT
A quick 5 minute badam pista burfi (no khoya/mawa) Kesar peda Rasmalai Kalakand Poha chivda (made using few teaspoons of oil)
STEP BY STEP INSTRUCTIONS TO MAKE RAVA LADDU | RAVA LADDOO | SUJI KE LADDU
1.Heat 1 tablespoon ghee in a heavy bottomed pan. Add rava and roast it on medium-low heat for about 8-10 minutes until the rava becomes little fragrant and crisp. Do not brown the rava. Transfer to a bowl and let it cool down.
2.At the same time, heat little over half cup of ghee in a separate pan. Once it’s completely melted, set it aside and let it remain in the pan. It should be hot when we pour it in the rava and sugar mixture. 3.Once the roasted rava has cooled down, transfer to the blender and pulse 3-4 times into a fine powder (do not make it powdery). Then transfer the rava to a mixing bowl, add in roasted dried fruits, powdered sugar (sifted), and cardamom powder. Mix it well to incorporate the sugar and roasted rava.
4.Start adding a tablespoon of ghee at a time, and keep mixing until you feel you can form a laddu when you press the mixture. I needed a total of about 8 tablespoons of melted ghee. You can adjust accordingly. Make all the laddus and keep them on a greased plate. Let them air dry for a few hours and then transfer to an airtight container.
NOTES
You may use reduce the ghee by half and use hot milk for binding the laddu instead. The shelf life will decrease if milk is used. If you do use milk, refrigerate the laddoos. You may reduce the sugar to 1.25 cups or adjust as per desired sweetness. I like to add more dried fruits in these laddoos, you may reduce the amount to 1/4 or 1/2 cup.
HOW TO MAKE RAVA LADDU?
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