Rava laddu | Rava ladoo

Summary Not available

  • 1 ((60 grams (semolina or suji) (refer notes)))
  • 1 (65 grams (for less sweet reduce by 1 to 2 tbps)))
  • 25 ( grams (optional)))
  • )
  • 1 teaspoon powder )
  • 10 raisins
  • 10 cashews )
  1. Preparation for rava laddu Add semolina & desiccated coconut to a pan and dry roast it on a medium to low flame stirring constantly for 6 to 7 mins

  2. It has to be evenly light golden without browning or burning

  3. When it turns aromatic, light and crunchy, turn off the stove

  4. Transfer this to a plate & cool down

  5. To a grinder jar, add sugar and cardamoms

  6. Grind it to a fine powder and rest it in the jar itself for 2 to 3 mins

  7. When the semolina cools down, add it to the same grinder jar

  8. Grind to a slightly coarse powder

  9. Taste test this

  10. It has to be slightly coarse and not very coarse

  11. If it is too coarse the ladoos will not bind

  12. Transfer this to a mixing bowl

  13. Pour ghee in a hot pan

  14. Add cashews & fry on a medium flame until light golden

  15. Then add the raisins and stir for 30 seconds

  16. Turn off the heat

  17. Pour this hot ghee along with nuts and raisins to the rava laddu mixture

  18. Stir it with a spoon and not use your hand yet as it is too hot

  19. How to make rava laddu Once the ghee incorporates well, use your hand and mix everything well

  20. Take small portions of this mixture to your palm and press down hard with your finger to form a ball

  21. (Check video)

  22. Form the ladoos while the mixture is still hot

  23. You will be able to make 10 to 11 rava laddus

  24. Store them in an air tight jar at room temperature and use up within a month

No extra notes


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