Rava Laddu Recipe (Sooji Laddu)
Rava Laddu, also known as Sooji Laddu, is a simple yet delicious Indian sweet that is widely prepared for festivals and special occasions. Made with basic pantry ingredients like semolina (rava), ghee, sugar, and flavored with aromatic cardamom, this recipe delivers soft and flavorful laddus. The slight crunch from cashews and raisins adds texture to this melt-in-the-mouth dessert, making it loved by both kids and adults.Why This Rava Laddu Recipe Works:Easy to Make: With minimal ingredients and straightforward steps, this recipe can be made by beginners in under 30 minutes.Perfect Consistency: Learn how to achieve the perfect sugar syrup consistency and avoid common mistakes.Festive Favorite: Rava Laddu is a staple sweet for Indian festivals and can be prepared in advance for gatherings.Customizable: Add coconut or skip it, adjust the sweetness to your liking, and customize the nuts and raisins for extra richness.
Equipment
- Heavy-bottomed pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Bowl
- Plate or tray
Ingredients
For the Laddu:
- 3 tbsp Ghee Use fresh ghee for rich flavor and aroma
- 1 tbsp Cashews Chopped for a crunch in every bite
- 1 tbsp Raisins To add sweetness and texture
- ½ cup Grated Coconut (optional) Adds a rich flavor but can be skipped if you prefer
- 1 cup Semolina (Rava/Sooji) Coarse or fine variety works, but roasting it well is essential
For the Sugar Syrup:
- ¾ cup Sugar Adjust the sweetness based on your preference
- 1/3 cup Water Helps dissolve the sugar and bind the mixture
- 1 tsp Cardamom Powder Adds a fragrant touch that enhances the laddus
Instructions
Roasting the Ingredients
- Heat 3 tbsp of ghee in a heavy-bottomed pan. Tip: Using a heavy-bottomed pan ensures even roasting of the semolina, preventing it from burning.3 tbsp Ghee
- Add 1 tbsp chopped cashews and 1 tbsp of raisins, sauté until golden brown (approx. 30 sec)1 tbsp Cashews
- Add 1/2 cup of grated coconut (if using) and lightly roast for 1 minute until fragrant.½ cup Grated Coconut
- Now, add 1 cup of semolina (rava) and roast on low heat for 8-10 minutes, stirring continuously until it becomes golden and fragrant. This step is crucial to ensure the semolina is well-roasted and doesn’t have a raw taste in the final laddus. Tip: Keep stirring the semolina to avoid uneven cooking. The semolina will turn slightly darker and release a nutty aroma when roasted properly.1 cup Semolina
Preparing the Sugar Syrup
- In another pan, combine 3/4 cup sugar with 1/3 cup water. Add 1 tsp cardamom powder and bring it to a boil until it reaches a sticky, single-thread consistency. This should take around 4-5 minutes. To check, take a small drop of syrup between your fingers, and when it forms a thin, sticky thread, it's ready.Tip: Avoid overcooking the syrup, as it can harden the laddus. If undercooked, the laddus won’t bind properly.¾ cup Sugar, 1/3 cup Water
Combining the Ingredients
- Slowly pour the sugar syrup into the roasted semolina mixture. Stir continuously to ensure the syrup is well incorporated into the semolina.Tip: Stirring constantly is key to avoid any lumps from forming. If lumps do form, use the back of a spoon to gently break them apart while mixing.
Shaping the Laddus
- Remove the pan from the heat and allow the mixture to cool slightly until it’s warm but manageable. The mixture should be moist and easy to shape. (approximately 5 to 10 minutes)
- Grease your palms with a little ghee and start shaping the mixture into small round laddus. If the mixture feels too dry, you can add a few drops of warm milk to help with binding.Tip: Make sure to shape the laddus while the mixture is still warm, as it becomes harder to form them once the mixture cools completely.
Storing the Laddus
- Once shaped, let the laddus cool completely before storing them in an airtight container. They will stay fresh at room temperature for up to a week.Tip: If you’ve added milk during shaping, store the laddus in the refrigerator to extend their shelf life.
Video
Notes
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- Perfect Roasting: Be patient while roasting the semolina. It’s essential to roast it well to avoid a raw taste in the laddus.
- Sugar Syrup Consistency: Achieving the right consistency for the sugar syrup is key. Too thick, and the laddus will harden; too thin, and they won’t bind properly.
- Vegan Option: You can replace ghee with coconut oil or any other plant-based fat for a vegan-friendly version of this recipe.
- Storing: Laddus made without milk will stay fresh for up to a week at room temperature. If you add milk, refrigerate the laddus and consume them within 3-4 days.
Nutrition
Calories: 125kcal
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