Rava Laddu
This rava laddu (ladoo) presents a simplified version incorporating condensed milk. I've provided all the tips and tricks to ensure its soft and flawless texture every time.
Ingredients
- 1 ½ tablespoons Ghee (Clarified butter)
- 8-10 Cashew nuts broken
- 1 tablespoon Raisins
- 1 ½ cups Sooji (rava or semolina)
- 3 tablespoons Desiccated coconut
- ½ teaspoon green cardamom seeds powder
- ½ can (7 oz or 200 grams) Sweetened condensed milk
Instructions
- Heat the ghee in a pan on medium-low heat. Add cashews and fry with stirring constantly till they get light brown in color. Drain the excess ghee and remove it to a plate.
- In the same ghee, add raisin. Within seconds they plump up. Again, drain ghee and remove it to the same plate. Keep them aside.
- In the remaining ghee, add semolina. Roast sooji with stirring continuously on LOW-MEDIUM heat for around 8-10 minutes.In the beginning, you will find that rava is heavy and you will have to make some effort to stir it.Continue roasting till you get a nice aroma of sooji and it will get slight color change (NO need to brown)Once roasted, you will find that rava is very light while stirring.
- Now add desiccated coconut. Mix and roast for 1-2 minutes, you will get a nice, toasted aroma of coconut.
- Remove this mixture to a plate. Let it cool for 4-5 minutes. Then add cardamom powder, condensed milk and roasted cashew-raisins.
- Start mixing until it comes together like a dough.
- Let this mixture become warm and cool to touch. Then grease your palm with ghee and start shaping them into ladoos. As it cools, ladoo will firm up.
Notes
- This tastes best the day it is made. After a couple of days, it starts to harden up more.
- Roasting sooji properly is the key to making the best-tasting rava laddu. Always roast the sooji on low-medium heat with stirring constantly.
- If the mixture looks dry and you’re not able to form ladoo then you can add little milk or water at a time and mix. Depending on the quality and freshness of the semolina you may or may not need extra milk/water. Some type or sooji absorbs more liquids vs some less. So, adjust the addition of extra liquid.
- If the ladoo mixture is loose, then you need to dry roast little amount of sooji and add to the mixture so you can be able to form the balls.
- Which rava is used? Always use fine rava (not coarse) for this rava laddu.
Nutrition
Calories: 162kcalCarbohydrates: 26gProtein: 4gFat: 5gSaturated Fat: 3gCholesterol: 10mgSodium: 22mgPotassium: 124mgFiber: 1gSugar: 9gVitamin A: 44IUVitamin C: 1mgCalcium: 51mgIron: 1mg
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