Rava Ladoo Recipe | Sooji Laddu Recipe
A vegetarian Indian recipe with ghee, raisins, cashew nuts - roughly halved. Ready in 50 min, serves 20.
Curated byAarav Mehta🇮🇳
Instructions
20 steps- 1
To begin making the Rava Ladoo Recipe, we will first heat a teaspoon of ghee in a small pan on low heat; roast the cashew nuts until lightly golden and crisp
ghee(1 tablespoon)cashew nuts - roughly halved(1/4 cup)ghee(1 tablespoon)ghee - plus more if required(1/2 cup) - 2
Once roasted add in the raisins and sauté for a few seconds
raisins(1/4 cup) - 3
Turn off the heat and keep this aside
- 4
Preheat a pan over medium heat and roast the rava/sooji/ semolina for about 4 to 5 minutes until you get a roasted aroma
sooji (semolina/ rava) - semolina(2 cups) - 5
Ensure it does not brown and burn
- 6
Once the sooji is roasted, turn off the heat and keep aside
sooji (semolina/ rava) - semolina(2 cups) - 7
Into a mixer grinder, add the sugar and blend to make a fine powder
dessicated coconut - (dry fine variery)(1/4 cup)sugar - finely powdered(3/4 cup)teaspoons cardamom powder (elaichi)(2) - 8
Add the roasted sooji/rava, dessicated coconut, elaichi powder to the powdered sugar and blend to make a coarse powder of the entire sooji mixture
sooji (semolina/ rava) - semolina(2 cups)dessicated coconut - (dry fine variery)(1/4 cup)sugar - finely powdered(3/4 cup)teaspoons cardamom powder (elaichi)(2) - 9
Powdering the rava/sooji will a little will give a better texture and good bite for the rava ladoo
sooji (semolina/ rava) - semolina(2 cups)teaspoons cardamom powder (elaichi)(2) - 10
Into a large mixing bowl, add the sugar, rava, coconut mixture, roasted cashew nuts and raisins
raisins(1/4 cup)cashew nuts - roughly halved(1/4 cup)dessicated coconut - (dry fine variery)(1/4 cup)sugar - finely powdered(3/4 cup) - 11
Give the mixture a stir
- 12
Add the melted ghee and combine it well together
ghee(1 tablespoon)ghee(1 tablespoon)ghee - plus more if required(1/2 cup) - 13
Shape the rava ladoo mixture into 20 equal size balls
- 14
The entire mixture should be warm, if the rava mixture has cooled down, then it will not be able to hold firm into a ball
- 15
If you are unable to hold the mixture and shape it into a ball; add in a tablespoon of milk or ghee or both to help it come together
ghee(1 tablespoon)ghee(1 tablespoon)ghee - plus more if required(1/2 cup) - 16
You have to ensure the you compress the rava ladoo mixture effectively with your fingers to bring it together
- 17
As you keep compressing the rava ladoo, it will get more and more firm and you will be able to shape it into a ball
ghee - plus more if required(1/2 cup) - 18
Once you have shaped all the Rava Ladoos, they are ready to be served
- 19
Store them in an airtight container for about 2 weeks
- 20
Serve the Rava Ladoo as a dessert after your everyday meal of Punjabi Dal Tadka, Arbi Shimla Mirch Sabzi and Phulka with your family
Rate this recipe
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Rava Ladoo Recipe | Sooji Laddu Recipe
A vegetarian Indian recipe with ghee, raisins, cashew nuts - roughly halved. Ready in 50 min, serves 20.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
20 steps- 1
To begin making the Rava Ladoo Recipe, we will first heat a teaspoon of ghee in a small pan on low heat; roast the cashew nuts until lightly golden and crisp
ghee(1 tablespoon)cashew nuts - roughly halved(1/4 cup)ghee(1 tablespoon)ghee - plus more if required(1/2 cup) - 2
Once roasted add in the raisins and sauté for a few seconds
raisins(1/4 cup) - 3
Turn off the heat and keep this aside
- 4
Preheat a pan over medium heat and roast the rava/sooji/ semolina for about 4 to 5 minutes until you get a roasted aroma
sooji (semolina/ rava) - semolina(2 cups) - 5
Ensure it does not brown and burn
- 6
Once the sooji is roasted, turn off the heat and keep aside
sooji (semolina/ rava) - semolina(2 cups) - 7
Into a mixer grinder, add the sugar and blend to make a fine powder
dessicated coconut - (dry fine variery)(1/4 cup)sugar - finely powdered(3/4 cup)teaspoons cardamom powder (elaichi)(2) - 8
Add the roasted sooji/rava, dessicated coconut, elaichi powder to the powdered sugar and blend to make a coarse powder of the entire sooji mixture
sooji (semolina/ rava) - semolina(2 cups)dessicated coconut - (dry fine variery)(1/4 cup)sugar - finely powdered(3/4 cup)teaspoons cardamom powder (elaichi)(2) - 9
Powdering the rava/sooji will a little will give a better texture and good bite for the rava ladoo
sooji (semolina/ rava) - semolina(2 cups)teaspoons cardamom powder (elaichi)(2) - 10
Into a large mixing bowl, add the sugar, rava, coconut mixture, roasted cashew nuts and raisins
raisins(1/4 cup)cashew nuts - roughly halved(1/4 cup)dessicated coconut - (dry fine variery)(1/4 cup)sugar - finely powdered(3/4 cup) - 11
Give the mixture a stir
- 12
Add the melted ghee and combine it well together
ghee(1 tablespoon)ghee(1 tablespoon)ghee - plus more if required(1/2 cup) - 13
Shape the rava ladoo mixture into 20 equal size balls
- 14
The entire mixture should be warm, if the rava mixture has cooled down, then it will not be able to hold firm into a ball
- 15
If you are unable to hold the mixture and shape it into a ball; add in a tablespoon of milk or ghee or both to help it come together
ghee(1 tablespoon)ghee(1 tablespoon)ghee - plus more if required(1/2 cup) - 16
You have to ensure the you compress the rava ladoo mixture effectively with your fingers to bring it together
- 17
As you keep compressing the rava ladoo, it will get more and more firm and you will be able to shape it into a ball
ghee - plus more if required(1/2 cup) - 18
Once you have shaped all the Rava Ladoos, they are ready to be served
- 19
Store them in an airtight container for about 2 weeks
- 20
Serve the Rava Ladoo as a dessert after your everyday meal of Punjabi Dal Tadka, Arbi Shimla Mirch Sabzi and Phulka with your family
Rate this recipe
