5 from 1 vote
rava laddu
Rava Laddu
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Rava laddu is a bite-sized, traditional Indian dessert with semolina, sugar & nuts. It is usually made during the festive season. 

Course: Dessert
Cuisine: Asian, Indian, Vegetarian
Servings: 12 laddus
Author: Nisha Ramesh
Ingredients
  • 1 cup ground semolina , roasted
  • ¾ cup sugar
  • 4 tablespoons melted ghee (clarified butter)
  • ¼ teaspoon ground cardamom
  • 1 tablespoon broken cashews
Instructions
  1. Roast the semolina on medium heat until it starts to emit aroma and slightly change color. Let it cool and then grind it. Sieve and grind until you get a fine powder.
  2. Mix ¾ cup of powdered sugar, cardamom powder and 1 cup of powdered semolina in a mixing bowl. Taste and adjust the amount of sugar and add more if needed.
  3. Melt 1 tablespoon ghee in a pan. Once it is hot, add the cashews and fry them until they are golden brown. Pour this into the flour mixture and mix well.
  4. In the same pan, heat the remaining ghee. Once it is hot, reduce the heat to the lowest. The ghee has to be hot while mixing in with the flour.
  5. Pour 2 tablespoons of hot ghee in the flour mixture. Mix it with a spoon and if you can handle the heat, take a small portion of the flour, press it together and see if the flour holds together. If it does, the amount of ghee is sufficient.
  6. Then take a small amount of flour, pressing them between your palm and fingers, shape them into smooth balls. Apply little pressure while doing this. If it keeps breaking, add a teaspoon of hot ghee at a time until you can shape them properly.
  7. Repeat the same for the rest of the mixture. Store it in an airtight box.
Recipe Notes
  • Adjust the amount of sugar as per your preference. The 1:1 ratio of powdered semolina and powdered sugar gives a medium sweet laddu.
  • Grinding semolina to a smooth powder is slightly difficult. You might have to sieve it twice and then grind it again to get a fine texture.
  • You can also add raisins, cashews and almonds.
  • Pouring hot ghee is very important as it helps in binding the flour easily. Start with a minimum amount of ghee and add more only if it is very difficult to shape.
  • You have to shape them quickly when the flour mixture is still warm. It becomes difficult once the flour mixture cools down.