Rava or Semolina Ladoo is my quintessential go to dessert option for Diwali. Firstly it is extremely easy to make this dessert and secondly, almost all the ingredients are available in your kitchen pantry. This dessert is not only something that I make for Diwali but also in case I visit my friends etc for a religious festival or pooja at their home. Nothing like gifting them home made ladoos made with pure ghee and dry fruits and not to forget, with a lot of love!
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Yield / Serves
Semolina / Rava â€“ 1 cup
Powdered sugar â€“ 1 cup
Cardamom Powder â€“ 1 tsp
Melted Ghee / Clarified Butter â€“ 1 to 1 1/4 cup
Dry Fruits â€“ Cashew, Raisins, Almonds (finely chopped and fried in ghee)
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.
- 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.
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