Rava Laddu Recipe: A simple indian sweet recipe that can be made in minutes with readily available ingredients in our kitchen Sugar, rava / semolina, and coconut are the main ingredients in this recipe. It is an excellent sweet for Diwali celebrations as well as many other festivals and occasions.
Sooji, also known as rava ladoo, is a simple Diwali sweet that can be prepared in a matter of minutes. Semolina (sooji/rava), ghee (clarified butter), and sugar are used to make these sweet balls. Ladoo is the Indian name for any round-shaped sweet! To begin making this ladoo, roast the sooji while stirring constantly. Semolina burns quickly once it’s hot, so keep stirring constantly on medium heat. When you notice a pleasant aroma emanating from it, you’ll know it’s finished. Powder the roasted semolina, then mix in the sugar and cardamom powder. Ladoos can be made with ghee and milk. It’s really that easy!
It is a popular and decadent Indian sweet made for festivals such as Diwali, Janmashtami, Ganesh Chaturthi, and others. These are basically sweetened semolina balls. Suji ke laddu is the Hindi name for this sweet. Rava is also known as sooji or suji in Hindi.
During the festival season, laddu recipes are popular, and rava laddu is one of them. Unlike other Indian ladoos, it only requires a few key ingredients. It is made primarily of roasted semolina, coconut, sugar, and dried fruits.
There are several simple rava ladoo recipes, such as those with khoya, condensed milk, and even honey. However, it is traditionally made with only sugar syrup and milk as binding agents. Some people even dislike milk, but I use it when shaping the ladoos or when the semolina becomes brittle after adding the sugar syrup. In addition, I sometimes skip the coconut and make a simple sooji laddu, or I add coconut to make suji coconut ladoo. The disadvantage of using fresh coconut is that it must be consumed immediately. For a longer shelf life, use desiccated coconut.
In addition, some important tips and suggestions for making a perfect and smooth rava ladoo or rava laddu recipe are provided. To begin, use coarse rava to give the ladoo a nice texture, and then roast with fresh ghee to add flavour. Also, make sure to adjust the amount of sugar to your taste. Second, I’ve added coconut, which should give the laddu more flavour and texture. As a result, I recommend that you add it, but you can leave it out if you don’t like the coconut flavour. Finally, if the mixture becomes brittle, add a few tablespoons of milk to moisten it before shaping the ladoo. Also, before shaping the laddu, moisten your hand with ghee so that they stick together.
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Rava laddu Recipe Card:
Rava Laddu Recipe
Regarding Suji Ladoo:
- 1/4 cup ghee
- 1½ cups cup rava / semolina / suji i (coarse)
- 1/2 cup coconut (grated) (grated)
- 1½ cups sugar
- 1/2 cup water
- 1/4 tsp cardamom powder
For nut roasting:
- 1 tsp ghee
- 2 tbsp cashew (halves)
- 2 tbsp raisins
- To begin, melt 1/4 cup ghee in a saucepan and add 1½ cup rava.
- Roast on a low heat until the rava becomes aromatic.
- Continue to roast on a low heat. Make sure not to roast the rava over a high heat as this will change the colour of the rava.
- 2 minutes later, add 1/2 cup coconut and roast for another 2 minutes. Set aside.
- 1½ cup sugar and 1/2 cup water should be combined in a large kadai.
- Stir and boil the sugar until it reaches a string sugar syrup consistency.
- Turn off the heat and stir in the roasted rava. If you don't turn off the flame, the ladoo will become hard.
- Continue to stir until the rava and sugar syrup are well combined. Allow for a 2-minute resting period.
- Meanwhile, heat 1 tsp ghee in a pan. 2 tbsp cashews and 2 tbsp raisins, roasted until golden brown
- Add fried cashews, raisins, and 1/4 teaspoon cardamom powder.
- Mix well until the mixture becomes moist from the sugar syrup.
- Initially, the mixture will be moist, but as it absorbs, it will become crumbly but moist.
- Begin preparing the ladoo right away; the ladoo will harden once it has cooled. If the mixture becomes dry after cooling, you can reheat it in the microwave.
- Finally, rava laddu can be stored in an airtight container for up to a week.
- To begin, roast the rava over a low flame. Otherwise, the ladoo will be raw.
- In addition, the addition of coconut makes the ladoo moist and tasty.
- Furthermore, if the mixture becomes dry while shaping the ladoo, warm it up in the microwave for 10 seconds before beginning to shape.
- The rava laddu recipe can be cut in half, doubled, or tripled.
- You can adjust the amount of sugar to your liking, but do not reduce the amount of ghee.
- The coconut is optional. However, it adds a nice flavour.
- Use a finer-grained rava.
- You can add your favourite nuts and dried fruits. The raisins and almonds add a nice flavour.
- Remember to thoroughly roast the rava. Please read the roasting rava tips below the step-by-step instructions.
- Finally, because rava laddu absorbs well, it tastes great the next day.
Which rava should I use?
When making rava laddu, always use fine rava rather than coarse rava. Please do not use rava that is larger in size and coarser in texture. Also, ensure that the rava is not past its expiration date and does not contain any worms or moulds.
Why is the rava laddu not holding its shape and crumbling?
If the laddu does not hold its shape, the mixture is too dry. The binding agent in this recipe is ghee. Thus, add a few tablespoons (2 to 3 teaspoons) of melted ghee to the laddu mixture. Mix once more before forming the laddu.
Why is rava laddu flattening and losing shape?
In this case, the ghee has increased slightly. You can do either of the following:
the following corrective actions:
- Separately roast some rava (about 2 to 3 tablespoons). It should be powdered before being added to the mixture.
- Another simple option is to chill the laddu mixture for 20 to 30 minutes. After the ghee has solidified slightly, shape the mixture into laddus.
Is it possible to omit the frying of dry fruits?
Yes, you can omit the frying of the dry fruits, but keep the 3 tablespoons ghee that is used for frying the dry fruits. Melt the ghee and then stir in.
Is it possible to half or double this rava laddu recipe?
Of course, you can easily cut this recipe in half, double it, or triple it to make a large batch for Indian festivals.
How do I make rava laddu that is vegan?
Use coconut oil to make a vegan version of these laddus. The reason for this is that coconut oil solidifies when it cools, which aids in the binding of the laddu. However, keep in mind that the aroma of the coconut oil will be present in the laddu.
How should rava laddu be stored?
Because fresh coconut is used in this recipe, it does not have a longer shelf life. Once you’ve made them, store them in the refrigerator.
Keep them refrigerated in an airtight steel box. If you use desiccated coconut, the laddu will have a longer shelf life and can be stored at room temperature for a few days.
How do you make rava ladoo with jaggery?
To make rava ladoo with jaggery, either powdered or grated jaggery is required. Use jaggery that is free of impurities.
If there are any impurities, you will need to make a jaggery syrup with very little water. However, the jaggery syrup should not have a thread consistency. In a small amount of hot water, dissolve the jaggery. Then strain it and add it to the powdered rava.
If you’re using jaggery powder or chopped jaggery that’s free of impurities, powder it first in a mixer grinder. Then, just like in this recipe, add it to the rava+coconut mixture and powder everything together.
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