Rava Laddu Recipe | Rava ladoo Recipe | Sooji Laddu | Easy Indian Sweets

 

Rava Laddu Recipe With Detailed Photos And Video.

Rava laddu is sweet semolina balls prepared in South India during festive season. Ghee and cardamom is used for flavoring and dry fruit for crunchiness. This is quick and easy sweet recipe for any festive seasons. Let's discuss today, how to make Rava laddu South Indian Style.

Rava Laadu - About 

Rava laddu or Rava laadu is a well-known festive snack of TamilNadu, South India. It is one of the assured item in the Diwali sweet box. Not only on Diwali, this traditional sweet, rava laddu is prepared during many other occasions like Navarathri, Ganesh Chathurthi, small gatherings etc. 

The main ingredients of rava laddu are semolina, sugar and ghee. In Tamil, rava stands for semolina. Milk is used as the binding agent. Flavors come from pure cow ghee and cardamom powder.

Making rava laddu is very simple and quick. The semolina / rava is ghee roasted till aromatic and lightly brown. It is then ground coarsely and combine with sugar, milk, ghee, fried dry fruits and cardamom powder. Further, shaped into small balls. Sometimes, fresh or desiccated coconut is also added to enhance the flavor.  

Rava laddu - Expert's tips

1. Dry roasting the semolina is a crucial step. Always, keep the flame low. At high temperature, the semolina will burn quickly. So cooking over a low flame with continuous stirring is recommended.
2. If you powder the rava/semolina finely, it will stick in your throat while you eat. So always grind semolina coarsely.
3. Ghee is one of the most important flavoring ingredient. Use any good quality ghee.

Rava laddu - Storage

You can store the laddu in the airtight container for one to two weeks. If you are using fresh coconut, shelf life will be less. So refrigerate it.

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Rava laddu recipe | Rava laaddu Recipe | How to make South Indian sweet semolina balls at home

Flavored and sweet semolina balls

Preparation time:   5 Minutes| Cooking time: 7 minutes | Total time: 12 Minutes

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Ingredients

• 1 cups semolina (rava / sooji)
• 3/4 cup sugar
• 2 to 3 tbsp boiled milk
• 1/2 cup coconut
• 1/2 cup ghee
• 6 to 7 cashews
• 6 to 7 raisins
• 1/4 tsp cardamom powder

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How to make Rava laddu - Video 

Preparation of rava laadu with step by step photos

1. Heat one thick bottomed pan over high heat. When the pan turns hot, reduce the flame to low or medium and pour one tablespoon ghee.
   
   
   
2. As soon as the ghee melts, put cashews and fry till golden brown. 
   
3. Put raisins in the same ghee and sauté till it plums. set aside.
   
   
   
4. Reduce the flame to low and add semolina/rava. 
   
   
   
5. Stir continuously and roast till it turns aromatic.
   
   
   
6. The rawa should not be over roasted. As soon as the semolina turns dry and attain a light reddish shade, switch off the flame and transfer into a dry mixer jar.
   
7. Grind coarsely and transfer into a mixing bowl.
   
   
   
8. In the same mixer jar, add sugar and powder it. 
   
   
   
9. Put powdered sugar into the mixing bowl along with ghee, dry fruits and cardamom powder. Mix well.
   
10. Add two to three tablespoons of boiled room temperature milk and mix well. Milk is for binding, adjust its amount.
    
    
    
11. Finally put fresh or desiccated coconut and mix well.
    
    
    
12. Then make small balls out of it. At this stage, the laddu mix will be loose and soft. It is natural, the laddu will turn harder when it rests.
    
    
    
13. Enjoy.
    
    
    

Happy Cooking

Anju