Rawa Laddu Recipe: Delicious Maharashtrian Sweet for Raksha Bandhan
30 minutes
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About Rawa Laddu Recipe: Delicious Maharashtrian Sweet for Raksha Bandhan
Celebrate Raksha Bandhan or any special occasion with these delightful Rawa Laddus, a cherished Maharashtrian sweet. This easy suji ladoo recipe uses simple ingredients readily available in most pantries, making it perfect for both novice and experienced cooks.The addition of desiccated coconut enhances the aroma and texture, creating a truly unforgettable flavor. Whether you use jaggery or sugar, the result is a melt-in-your-mouth treat that embodies the warmth and tradition of this beloved festival.Quick to prepare and incredibly satisfying, these Rawa Laddus are a guaranteed crowd-pleaser. Get ready to share the joy of this simple yet elegant recipe!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Dry Ingredients
- 1 cup Semolina also known as sooji rawa, suji, rawa
- 1/2 cup Desiccated Coconut optional, but enhances flavor and texture. fresh or desiccated coconut works well.
- 1/2 cup Cashews chopped, adds a delightful crunch., optional
Sweetener & Binding Agent
- 1/3 cup Jaggery or 1/2 cup granulated sugar, adjust to your preference
Fat & Flavor
- 3 tbsp Ghee can substitute with unsalted butter, slightly less will be needed
Other Ingredients
- 1/4 cup Milk
- 15 Raisins also known as kishmish
- 1/8 tsp Saffron Strands also known as kesar, optional but adds color and flavor. soak in 1 tablespoon of warm milk for enhanced color and flavor.
Instructions
Preparing the Rawa
- Heat a heavy-bottomed pan over medium heat. Add the semolina (rawa) and ghee. Roast continuously, stirring frequently, until the semolina turns a light golden brown color. This takes approximately 8-10 minutes.
Adding Coconut and Nuts
- Add the desiccated coconut and cashews (if using). Sauté for 5 minutes on low flame, stirring frequently to prevent burning.
Incorporating the Sweetener
- Add the jaggery (or sugar) and continue to sauté well, ensuring all ingredients are well combined. Stir constantly to avoid sticking.
Adding Milk and Raisins
- Pour in the milk and add the raisins. Continue to sauté until the mixture becomes thick and sticky, and the jaggery/sugar has dissolved completely. Remove from heat.
Shaping the Laddus
- Incorporate the saffron (if using). Allow the mixture to cool slightly, until it is just warm enough to handle. Take a small portion of the mixture and gently roll it into a ball. Press a few saffron strands into each laddu before the mixture cools down completely. Repeat until all the mixture is used up. Work quickly as the mixture will firm up as it cools.
Recipe Notes
Expert Tips for Perfect Rawa Laddus
- For a richer flavor, toast the semolina until it's fragrant and lightly golden brown. Don't rush this step, it's crucial for developing flavor.
- Adjust the amount of jaggery or sugar to your preferred sweetness level. Taste the mixture before rolling it into laddus.
- If the mixture becomes too dry, add a teaspoon or two of milk to achieve the desired consistency for rolling.
- Store your Rawa Laddus in an airtight container at room temperature for up to a week. They will stay fresh longer if refrigerated.
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Recipe Nutrition
Calories: 296kcalCarbohydrates: 47gProtein: 6gFat: 9gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gFiber: 2gSugar: 16g
Saba Shaikh
Articles: 176
4 Comments
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This looks delightful! Thanks for the recipe.
What a delicious idea! Thanks for sharing.
Absolutely delicious! Thanks for sharing.
Looks so yummy! Excited to make it.