Rava Laddu Recipe, How to Make Rava Ladoo Recipe

Rava laddu are the aromatic Indian sweets made up of semolina, sugar and cardamom powder. Rava laddu are the easiest ladoo recipe I have ever tried and they taste so delicious that I bet no one can stop at one. Rava is also known as sooji in Hindi and semolina in English.

In Indian sweets, whenever it comes to shortcut I prefer to use condensed milk but in this recipe, I have used milk powder as my secret ingredient. It makes rava laddu rich and creamy, no one could guess that it has no mawa or khoya in it. I can also say that this rava laddu recipe is full proof. These are easy and made without any sugar syrup.

I love to make quick indian sweets recipes and this is one of the best to try for upcoming festival . I hope you like it. Let's see the recipe.

Ingredients

1 1/2 cups fine semolina
1 1/4 cups sugar
10 tablespoons milk powder
1 teaspoons cardamom powder
1/4 cup dry fruits (raisins and almonds), chopped
1/4 cup ghee
10 tablespoons milk

Step by step rava laddu recipe

Step 1. Heat a pan on medium heat . Add rava and reduce the heat to minimum. Dry roast it until nice nutty aroma starts to come. Make sure that you stir it continuously to avoid burn and excessive browning. It will roughly take about 8 - 10 minutes.

Step 2. Heat ghee in a small pan. Add raisins and almonds and fry until they plumps up. Keep it aside.

Step 3. Powder the sugar into a very fine powder. Transfer the powdered sugar to a large bowl. Add milk powder, elaichi powder and roasted nuts.

Note - You can decrease sugar quantity if necessary.

Step 4. Add roasted semolina and ghee into the sugar mixture. Give it a quick mix.

Step 5. Add milk gradually one tablespoon by tablespoon. It took me 10 tablespoons of milk to make laddu.

Mixture will become moist and starts coming together.

Step 6. Roll the mixture tight and make medium-sized laddu out of this mixture immediately. If mixture is too dry and crumble in your hand, sprinkle more milk and try to make laddu again.

Rava laddu are ready. They will hold shape once they are cooled down. Here I want to share a trick. When you shape them and place in a dish. The lower part of laddu becomes flat. So to avoid this, let them cool down for 10 to 15 minutes and then again roll them round with soft hands without applying pressure. Now you can store them in an airtight container laddu will retain their round shape