Rava Ladoo Or Semolina Ladoo
1026
reads
About Rava Ladoo Or Semolina Ladoo
Rava or Semolina Ladoo is my quintessential go-to dessert for Diwali, thanks to its simplicity and the convenience of pantry-friendly ingredients. It’s incredibly easy to whip up, making it perfect for those last-minute festive preparations when you want something sweet, homemade, and delightful.
This melt-in-the-mouth ladoo is not just reserved for Diwali—it's also my favorite treat to bring along when visiting friends for religious festivals or poojas. There’s truly nothing like gifting homemade ladoos crafted with pure ghee, crunchy dry fruits, and, of course, a generous dose of love!
Advertisement - continue reading below
Recipe Time & More
Ingredients
- 1 cup Semolina (Suji, or rava rava)
- 1 cup Powdered Sugar
- 1 tsp Cardamom Powder (Elaichi)
- 1 cup Clarified Butter (Ghee, or ghee melted ghee)
- Fruits (raisins, almonds (finely chopped and fried in ghee), or cashew dry cashew)
Advertisement - continue reading below
Instructions
- Dry roast Semolina on low heat until you get a nice nutty aroma. Cool and grind it into a coarse powder in a mixer grinder.
- Now add the powdered sugar in small batches into the mixer grinder jar along with some cardamom powder and give it a good blitz so that the sugar and semolina incorporates well.
- Once the entire batch of semolina and sugar are mixed, pour this mixture into a large bowl. Add the fried dry fruits and the melted ghee slowly.
- Mix the entire batch of ladoo mixture slowly bringing them together (texture should be more like wet sand). Add ghee if you find it too dry.
- Once the mixture is ready, cool it slightly, then apply ghee or clarified butter on your palms and shape the mixture into ladoos.
Recipe Notes
- Roasting and grinding of the rava or semolina helps it to mix well with the clarified butter and sugar thereby not letting it stick to your tongue or making it too dry when eating.
- Mixing of the semolina and sugar in the mixer grinder is an ideal thing to do to ensure the sugar spreads evenly.
- Never add the entire quantity of ghee. Always add few tblsps at a time. Ensure the ghee has been melted completely to enable rolling of ladoos easily.
- These ladoos stay fresh for atleast 15-20 days.
Additional Tips
- For extra crunch and flavor, lightly roast your dry fruits (such as cashews, almonds, and raisins) in ghee before mixing them into the semolina, ensuring they don’t burn but just turn golden and aromatic.
- If you prefer a softer ladoo, pulse the roasted semolina in a mixer for a few seconds before combining with the other ingredients—this helps achieve a finer texture while still retaining a bit of bite.
- To enhance the festive aroma, add a teaspoon of freshly grated coconut or dry coconut powder when mixing the ingredients, but make sure to sauté it briefly in ghee to prevent spoilage if you plan to store the ladoos for longer.
- Store the cooled ladoos in an airtight container at room temperature for up to a week, but if you’ve added fresh coconut or milk, refrigerate and consume within 2-3 days to maintain freshness.
Tried this recipe?Mention @plattershare or tag #plattershare!
Advertisement - continue reading below
Recipe Nutrition
Calories: 245kcal | Carbohydrates: 32g | Protein: 2g | Fat: 12g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 7.2g | Fiber: 1g | Sugar: 20g
Related Posts You May Like
-
-
-
Dry Fruits And Nuts Ladoo
1128 reads
-
Boondi Ladoo Recipe
968 reads
-
Microwave Rava Ladoo
553 reads
-
Visit Our Store
Vidya Narayan
Articles: 215 Comments
Leave a Reply
You must be logged in to post a comment.
This is so tempting! Thank you.
This looks so good! Appreciate the share.
I’m eager to make this recipe!
Such a lovely dish! Thanks for sharing.
What a great recipe! Thanks for sharing.