Description:
Rava Laddu or Rava Urundai is a quick and delicious sweet made with Semolina, sugar, ghee and roasted nuts. A great make ahead-sweet option with excellent shelf life. Here is a fail-proof method for making these scrumptious laddus. This is one of the easiest sweet which you can make for Deepavali or for any special occasion, its sure to be a crowd pleaser!
Rava laddu / Rava Urundai / Semolina / Rawa Ladoo / Rawa Laddu / Rava Ladoo / Laddoo
| Ingredients | |
|---|---|
| 1 cup | Semolina/Rava |
| 3/4 cup + 2 tablespoons | Sugar |
| 1 count | Cardamom |
| 15 count | Cashew nuts |
| 1/4 cup | Melted Ghee |
| 1 tablespoon | Ghee (for toasting) |
| 3 tablespoon | Milk (low fat version or melted ghee(full fat version) |
Instructions:
Lets get some prep work done before we start.
Break the cashews into small bite size pieces. Heat 1 tablespoon ghee in a frying pan, add the broken cashews and toast until golden brown and keep aside.
Use the same frying pan with remaining ghee to roast the rava. Roast the the rava over low flame until nice aroma comes, make sure to roast it evenly. Use a spatula and keep stirring every now and then to avoid burning. This should take about 6-7 minutes over low flame.
Once done, transfer to a plate and let cool completely. Do not leave it in pan to cool, transfer immediately. Then take a mixie jar, combine rava, sugar and cardamon to make a powder. If you prefer coarse texture, then pulse 2-3 times to make the powder. If you prefer soft consistency then grind to make a fine powder. This way you get to have smooth laddus. Once done, transfer to a bowl and keep aside.
Now heat the ghee and add to the rava -sugar mixture along with roasted cashew pieces.
Mix well with a spoon.
Option -1 This mixture should be easy to handle at this stage and if you are confident enough then you start making small balls adding extra melted ghee and avoid milk. This way, the laddus stay good for 20 days or more.
Option-2 For easy handling, just sprinkle milk slowly until the texture turns sightly chunky. Now start making small balls immediately.
Roll them tight to make firm laddus. Now its ready for you to taste!
Notes:
Yield- 15 laddoos
1. Laddus made with just ghee , stored air-tight container can stay fresh upto a month.
2. Laddus made with ghee and milk will have less shelf life may be 5-6 days max.
3. If you prefer the laddus little less sweet then cut down the sugar by one tablespoon.
2 Comments
Hi Mullai Mam, I tried this recipe and it came out well. Thank you. However, I was okie with the sugar mesaurement but can 2 tbsp be reduced to 1 tbsp some said it was too sweet 🙂
Thanks Sarah, happy that it turned great. Too sweet… really not an issue in my home so probably never realized it, anyways thanks for pointing out and will add a note for the same. Thanks for your feedback!