Rava Laddu are the perfect treat for any occasion!
This recipe is a no-fail and beginner friendly as there is no sugar syrup needed. This can get quite tricky with the one thread consistency.
Rava Laddu is a simple sweet recipe that can be prepared within minutes and with simple available ingredients in our kitchen. I have not use coconut or sugar syrup to keep this recipe really easy and simple.
You can store these laddus in room temperature in air tight containers for upto 3 days and upto a week in the refrigerator.
I love how these laddus are perfectly crunch combined with a melt-in-the-mouth texture. So this is my take on Rava Laddu that you can make in less than 30 minutes, with easily available ingredients.
Here is the step-by-step recipe with images and video for the Rava Laddu recipe.
Rava Laddu
Cuisine: IndianDifficulty: Easy4
servings10
minutes15
minutes25
minutesEasy melt in the mouth Rava Laddu recipe for this festival season.
Ingredients
1 cup rava/sooji/semolina
½ cup granulated sugar
¼ cup ghee
½ teaspoon cardamom powder or 3 whole green cardamom pods (powdered)
2-3 tablespoon milk room temperature or just warm water
12 raisins
5-6 pistachios (cut into small)
5-6 almonds (cut into small)
12 cashews (cut into half)
A few dried rose petals (optional)
Directions
- Heat 1 tablespoon ghee to a thick bottom pan on a low flame. Add cashews and fry till they are light brown.
- Now add the pistachios and almonds and fry aong with the cashews. Turn off the flame and add in the raisins. It will fry in the heat of the pan. Remove the fried nuts and keep aside.
- Into the same pan add the rava and roast. As the rava turns light and aromatic turn of flame Transfer to a large plate and let it cool. Make sure to roast it on a low flame, we don’t want the colour changing.
- In a grinder jar, add granulated sugar and grind to a fine powder. Then add in the roasted rava and cardamom powder to the jar, and grind along with the sugar to make a fine powder. Transfer this mixture back to the large plate.
- Add in the roasted nuts along with rose petals if using and combine with the rava mixture. Add warm melted ghee and milk/water to the roasted rava and combine. This is a crumbly mixture and does not form a dough. At this point you can taste and add more powdered sugar if needed.
- Take a small portion of the mixture in your hands. Press down hard with your fingers to form a ball. If its still too crumbly and you unable to make the balls just add a tsp of warm milk/water. You can make 10-12 medium sized ladoo’s with this mixture. Enjoy!
Notes
- use granulated sugar and not store bought powdered sugar as it will have cornstarch.
- You can use warm water instead of milk to bind the laddus.
- Before binding the laddus taste to check the sweetness, if not add more sugar.
