Rava Ladoo Recipe | Sooji Laddu Recipe
Total Time: 50 minutes
Cuisine: Indian
Ingredients:
- cashew nuts
- ghee
- raisins
- ghee plus
- sugar
- coconut (dry variery)
- cardamom powder (elaichi)
- sooji (semolina rava) semolina
Instructions:
- To begin making the Rava Ladoo Recipe, we will first heat a teaspoon of ghee in a small pan on low heat; roast the cashew nuts until lightly golden and crisp
- Once roasted add in the raisins and saut? for a few seconds
- Turn off the heat and keep this aside
- Preheat a pan over medium heat and roast the rava/sooji/ semolina for about 4 to 5 minutes until you get a roasted aroma
- Ensure it does not brown and burn
- Once the sooji is roasted, turn off the heat and keep aside
- Into a mixer grinder, add the sugar and blend to make a fine powder
- Add the roasted sooji/rava, dessicated coconut, elaichi powder to the powdered sugar and blend to make a coarse powder of the entire sooji mixture
- Powdering the rava/sooji will a little will give a better texture and good bite for the rava ladoo
- Into a large mixing bowl, add the sugar, rava, coconut mixture, roasted cashew nuts and raisins
- Give the mixture a stir
- Add the melted ghee and combine it well together
- Shape the rava ladoo mixture into 20 equal size balls
- The entire mixture should be warm, if the rava mixture has cooled down, then it will not be able to hold firm into a ball
- If you are unable to hold the mixture and shape it into a ball; add in a tablespoon of milk or ghee or both to help it come together
- You have to ensure the you compress the rava ladoo mixture effectively with your fingers to bring it together
- As you keep compressing the rava ladoo, it will get more and more firm and you will be able to shape it into a ball
- Once you have shaped all the Rava Ladoos, they are ready to be served
- Store them in an airtight container for about 2 weeks
- Serve the Rava Ladoo as a dessert after your everyday meal of Punjabi Dal Tadka, Arbi Shimla Mirch Sabzi and Phulka with your family