Rava ladoo..yum! yum!

Monday, April 29, 2013 0 comments

Rava ladoo is no herculian task to make. It is such an easy sweet to prepare on those harried festive days. It hardly takes less than 30 minutes of your time to prepare this. But the outcome is just rich and delish. The heady aroma of roasted rava with the richness of ghee, sugar, coconut and nuts is hard to resist; aren't they! Grab a ball of rava ladoo from the picture below and read through how to make them.  I am sure you'll  head out to the kitchen to make them immediately. 

1 cup rava/ sooji
1/2 cup sugar (adjust to taste) (preferably powdered)
1/2 cup grated coconut (adjust to taste)
1/4 cup milk (optional)
Ghee as per need
Few pinches of cardamom powder
Handful of raisins and cashew nuts


- Take a wide and a deep bottomed pan.
- Add ghee and let it melt on a medium flame.
- Once hot add raisins and cashews or any choice of your nuts.
- Once they turn slight brownish and gives out a good aroma add the grated coconut. Toss for few seconds.
- Quickly add the rava and sugar. (If the rava and sugar is more coarser, you can powder them using a grinder. But do not powder them too fine.) Mix and combine everything well. Continue frying rava until it gets roasted well enough. You need to fry them stirring constantly. Take care not to brown them. 
- Finally add few pinches of cardamom powder and mix well.
- Now add milk to the rava mixture and mix them evenly. 
- Once the mixture is warm enough to touch, take small portions and shape it in small balls. If the mixture doesn't have enough moisture to shape properly, add more milk/ water/ ghee as desired and shape them into firmer balls. Adding milk reduces the shelf life of ladoo. It can be stored only for 2-3 days. So if you intend to keep them longer add water and shape them. To get soft ladoo add more milk/ water. To get firm ladoo add less of milk/ water.


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