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–+ servings

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.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert
Cuisine Indian
Servings 12
Calories 162 kcal

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
Keyword Rava Laddu
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