Rava Laddu Recipe (Sooji Laddu)
Rava Laddu (Sooji Laddu) is a quick and delicious Indian sweet made with semolina, ghee, sugar, and cardamom. This 30-minute dessert is perfect for festivals. With its rich aroma, melt-in-the-mouth texture, and crunchy nuts, this homemade laddu is a must-try treat for any occasion! 🎉
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Cooling Time: 10 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine Indian
Servings 10 Laddus
Calories 125 kcal
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
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.
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.
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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.
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Calories: 125kcalCarbohydrates: 20gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 10mgSodium: 5mgPotassium: 30mgFiber: 1gSugar: 12gVitamin A: 50IUCalcium: 10mgIron: 0.5mg