rava laddu recipe | rava ladoo recipe | sooji laddu or sooji ladoo

rava laddu recipe | rava ladoo recipe | sooji laddu or sooji ladoo with detailed photo and video recipe. a simple indian sweet recipe that can be prepared within minutes and with simple available ingredients in our kitchen. the basic ingredients involved in this recipe is sugar, rava / semolina and coconut. it is an ideal sweet for diwali celebrations or for many festivals and occasions.
rava ladoo recipe | rava laddu recipe | sooji laddu or sooji ladoo with step by step photo and video recipe. laddu recipes are common sweet recipes during festival season and rava laddu is one such sweet recipe. unlike other indian ladoo’s, it requires only a few main ingredients. basically, it is prepared with roasted semolina, coconut, sugar and dry fruits.

there are several easy recipes of rava ladoo, for ex: with khoya, with condensed milk and even with honey. but traditionally it is prepared with just sugar syrup and milk used as the binding agents. some even do not prefer milk, but i use it while shaping the ladoo or if the semolina turns brittle after adding the sugar syrup. in addition, i even sometimes skip coconut and keep sooji laddu simple or add coconut to prepare suji coconut ladoo recipe. but the downside of adding fresh coconut is, it has to be finished immediately. alternatively use desiccated coconut for better shelf life.

furthermore some important tips and suggestions for a perfect and smooth rava ladoo or rava laddu recipe. firstly, use coarse rava to get a nice texture to ladoo and roast with fresh ghee for more flavour. also, make sure to increase/decrease the amount of sugar according to your taste bud. secondly, i have added coconut which should add more flavour and texture to the laddu. hence i would recommend you add it, but you can skip it if you do not like the coconut flavour. lastly, if the mixture turns brittle, add a few tbsp of milk to the mixture to make it moist and start shaping the ladoo. also, moist your hand with ghee before shaping the laddu so that they can stick to each other.

finally, i would like to highlight my other sweet recipes collection with this post of rava laddu recipe. it includes besan ladoo, coconut ladoo, dry fruit ladoo, boondi ladoo, til ladoo, motichur ladoo, peanut chikki, milk powder burfi, kaju barfi, kaju pista roll and milk peda recipe. in addition, i request you to visit my other recipes collection like,

• diwali recipes collection
• diwali sweets recipes collection
• dessert recipes collection

rava ladoo or rava laddu video recipe:

recipe card for rava ladoo recipe:

rava laddu recipe | rava ladoo recipe | sooji laddu or sooji ladoo

HEBBARS KITCHEN

easy rava laddu recipe | rava ladoo recipe | sooji laddu or sooji ladoo

4.78 from 9 votes

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Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course sweet

Cuisine south indian

Servings 10 Servings

Calories 284 kcal

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Ingredients

 

1x2x3x

for suji ladoo:

• ▢ ¼ cup ghee
• ▢ 1½ cup rava / semolina / suji (coarse)
• ▢ ½ cup coconut (grated)
• ▢ 1½ cup sugar
• ▢ ½ cup water
• ▢ ¼ tsp cardamom powder

for roasting nuts:

• ▢ 1 tsp ghee
• ▢ 2 tbsp cashew (halves)
• ▢ 2 tbsp raisins

Instructions

 

• firstly, in a pan heat ¼ cup ghee and add 1½ cup rava.
• roast on low flame until the rava turns aromatic.
• keep roasting on low flame. make sure not to roast on high flame as it changes the color of rava.
• now add ½ cup coconut and roast for 2 minutes. keep aside.
• in a large kadai take 1½ cup sugar and ½ cup water.
• stir and boil the sugar until 1 string sugar syrup consistency is reached.
• turn off the flame and add roasted rava. make sure to turn off the flame, else the ladoo will turn hard.
• keep stirring until the rava is well combined with sugar syrup. keep aside for 2 minutes.
• meanwhile, in a pan heat 1 tsp ghee. roast 2 tbsp cashew and 2 tbsp raisins until it turns golden brown.
• add fried cashew, raisins, and ¼ tsp cardamom powder.
• mix well until the mixture turns moist absorbing the sugar syrup.
• initially, the mixture will be moist and later it starts to absorb and turns to crumble texture but moist.
• start preparing the ladoo immediately, the ladoo will harden once cooled. once cooled, if the mixture turns dry, you can warm it in the microwave.
• finally, enjoy rava laddu for a week when stored in an airtight container.

Nutrition

Calories: 284kcalCarbohydrates: 52gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 13mgSodium: 3mgPotassium: 100mgFiber: 2gSugar: 30gVitamin C: 1mgCalcium: 7mgIron: 1mg

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how to make rava laddu with step by step photo:

1. firstly, in a pan heat ¼ cup ghee and add 1½ cup rava.
2. roast on low flame until the rava turns aromatic.
3. keep roasting on low flame. make sure not to roast on high flame as it changes the color of rava.
4. now add ½ cup coconut and roast for 2 minutes. keep aside.
5. in a large kadai take 1½ cup sugar and ½ cup water.
6. stir and boil the sugar until 1 string sugar syrup consistency is reached.
7. turn off the flame and add roasted rava. make sure to turn off the flame, else the ladoo will turn hard.
8. keep stirring until the rava is well combined with sugar syrup. keep aside for 2 minutes.
9. meanwhile, in a pan heat 1 tsp ghee. roast 2 tbsp cashew and 2 tbsp raisins until it turns golden brown.
10. add fried cashew, raisins, and ¼ tsp cardamom powder.
11. mix well until the mixture turns moist absorbing the sugar syrup.
12. initially, the mixture will be moist and later it starts to absorb and turns to crumble texture but moist.
13. start preparing the ladoo immediately, the ladoo will harden once cooled. once cooled, if the mixture turns dry, you can warm it in the microwave.
14. finally, enjoy rava laddu for a week when stored in an airtight container.
    

notes:

• firstly, make sure to roast the rava on low flame. else the ladoo will taste raw.
• also, adding coconut makes ladoo moist and tasty.
• additionally, while shaping the ladoo, if the mixture turns dry, then you can warm it up in the microwave for 10 seconds and start shaping.
• finally, rava laddu recipe tastes great the next day as it absorbs well.