About Rava Ladoo:
Rava ladoo is a South Indian sweet dish made from rava known as semolina/sooji, ghee, dry nuts, and sugar. Rava ladoos are usually made during the festivals like Holi, Diwali, Sankranti, Ganesh Chaturthi, etc. Ladoos are traditional Indian sweet balls. Rava ladoo are also know as sooji ka ladoo.
Ingredients:
- 1 cup of rava/semolina/sooji.
- 1 cup of sugar or to taste.
- 4-5 tablespoons of ghee.
- 1/2 teaspoon green cardamom powder.
- 8-10 broken cashew nuts.
- 8-10 almonds roughly chopped.
- 10-12 raisins.
- 1/2 cup desiccated coconut.
Note: You may increase or decrease the quantity of ingredients depending on your taste and for how many people you are making for.
Method of Making Rava Ladoo:
- Take a deep heavy bottom pan and turn on the flame.
- Add rava/semolina and desiccated coconut and dry roast them on a low flame for 6-7 minutes or until it turns aromatic, do not brown the semolina. Stir continuously.
- Turn off the flame and transfer the roasted semolina into a plate and let it cool down.
- Take a grinding jar and add on the sugar and grind it to a fine powder.
- Add semolina to same powdered sugar jar and grind slightly coarse.
- Transfer the powdered sugar and semolina into a large mixing bowl or a plate.
- Add cardamom powder mix well.
- Take a pan and turn on the flame.
- When pan is hot, add 4-5 tablespoons of ghee.
- When ghee is hot, add cashew nuts and almonds and fry them on a low to medium flame until light golden in colour and then transfer them into a plate.
- Add raisins and fry on a low to medium flame until raisins swells up.
- Turn off the flame and transfer the raisins into a plate.
- Pour the hot ghee along with fried nuts into the plate containing powdered sugar and semolina and mix well with a spoon.
- Once ghee incorporated well with the semolina, use your hand and mix well.
- Take a small portion of the mixture to your palm and press down with your fingers to form a ball, make the ladoos while the mixture is hot.
- Repeat the same with the remaining mixture.
- Store the ladoos in an airtight container at room temperature and use within 15 to 30 days.
