Rava Ladoo is a delectable Indian dessert made with semolina. These ladoos are very delicious and can be stored for even 15 to 20 days.
Rava Ladoo (Sooji Ka Ladoo)Recipe Servings | : | 4 |
Recipe Cook Time | : | 30 minutes |
Preparation Time | : | 10 minutes |
Category | : | Veg, Easy, Festival |
Recipe Rating | : |  |
Ingredients
Rava / Semolina :- 1 cup
Sugar :- 1 cup
Ghee :- 25 gms
Milk :- 25 ml
Cardamom :- 5 (peeled and crushed to smooth powder)
Cashew nuts:- 10 whole nuts
Raisins :- 10 nos
Grated fresh coconut :- 25 gms
Sugar :- 1 cup
Ghee :- 25 gms
Milk :- 25 ml
Cardamom :- 5 (peeled and crushed to smooth powder)
Cashew nuts:- 10 whole nuts
Raisins :- 10 nos
Grated fresh coconut :- 25 gms
Methods
Heat 2 tsp of ghee in a kadai and add cashew nuts, raisins to it and fry till it turn light golden in colour. Remove them and keep them aside.
In the same kadai, add the remaining ghee, add sooji and roast the Sooji (stirring frequently) till it begins to turn a very light golden color and aroma starts coming out.
Now add grated coconut fresh and saute them in very low flame till it changes into brown colour.
Add Sugar and keep mixing in very low flame.
In a bowl, take all the roasted sooji, coconut and add the Cardamom powder. Mix well.
Now slowly add the warm milk into the bowl. Mix well and then cover it and let it rest for 2 mins.
Make balls out of this mixture when it is still warm. Pour a little amount of milk in a bowl and dip the hand in this before making the ladoos so that the hand won’t burn.
Serve hot or cold.
Once cooled, store them in an air tight container and keep them in a cool, dry place or store them in refrigerator.
In the same kadai, add the remaining ghee, add sooji and roast the Sooji (stirring frequently) till it begins to turn a very light golden color and aroma starts coming out.
Now add grated coconut fresh and saute them in very low flame till it changes into brown colour.
Add Sugar and keep mixing in very low flame.
In a bowl, take all the roasted sooji, coconut and add the Cardamom powder. Mix well.
Now slowly add the warm milk into the bowl. Mix well and then cover it and let it rest for 2 mins.
Make balls out of this mixture when it is still warm. Pour a little amount of milk in a bowl and dip the hand in this before making the ladoos so that the hand won’t burn.
Serve hot or cold.
Once cooled, store them in an air tight container and keep them in a cool, dry place or store them in refrigerator.
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