RAVA LADDU
Rava ladoo / Suji Laddu / rava ladoo is a popular laddu prepared from Rava and sugar . Its one of the famous laddu made during diwali, ganesh chaturthi and janmashtami festivals. … Perfect recipe for Rava laddu with step by step photo / How to do rava laddu
Servings
10number
Servings
10number
Ingredients
Instructions
  1. Just pulse in mixer semolina 2-3 times such that they are little fine . Refer note 1 .
  2. Take a thick-bottomed kadai and little ghee to it. Fry the cashew nuts until light brown over low heat. Drain and transfer to plate. Fry raisins in same ghee until they puff up, drain and transfer them to plate.
  3. To the same kadai ,add rava ,coconut and remaining ghee .
  4. Roast it over low heat until its color changes to very light brown and fragrant starts to come .Transfer to a bowl. Be careful , don’t over roast .
  5. Next heat water(approx 1/2 cup) and sugar in the kadai over medium flame and stir continuously until sugar melts into syrup (chachni).The sugar syrup should be sticky and lightly one string consistency. Turn off the heat.Dont overcook the sugar syrup. Ref Notes to see what is “one string consistency ” ? Sorry : I couldn’t take pic at this stage. As i was afraid while taking pics, my sugar syrup would thicken. 🙁
  6. Slowly add semolina-shredded coconut mix (prepared in step 3) in syrup and stir continuously to avoid lumps.
  7. Add cashew nuts, raisins and cardamom powder and mix well. Allow it to cool at room temperature until warm enough to handle.
  8. Divide it into equal parts and give them a shape of ball (laddu) with your palms.
  9. Rava laddus are ready.Store in an airtight container . Stays good for minimum 1 week without refrigeration .
Recipe Notes

Follow the steps carefully and I,m sure your Rava Laddus would turn very tasty, soft and just would melt in your mouths.

NOTE:

  1. I don’t like rava in my laddu to be coarse . At the same time i don’t like to use fine rava ( Chiroti Rava ) . It takes in lot of ghee . So i just pulse upma rava in a mixer 2-3 times and then use . This step is optional and depends on your preference. If you want you can use upma rava /fine rava ( chiroti rava ).
  2. What is “One String Consistency “sugar syrup? —- To check whether its “one string” consistency or not, put a drop of syrup on a plate or a small bowl and cool it by blowing air on it. Take a pinch of sugar syrup between your thumb and forefinger, pull them apart and check if single strand is formed.
    pic courtesy : Google
  3. Make sure, sugar syrup is not cooked for long time, otherwise mixture would turn hard after adding roasted rava and you would find it hard making laddus. If it happens then add 2-3 tablespoons of warm milk little by little, mix well and later proceed to make laddus. However,shelf life will reduce by adding milk.
  4. On the other hand , your sugar syrup has not yet reached one string consistency and in a hurry you added rava and the final product is not getting hard to make laddus.. dont worry !!! Just allow it to cool completely and then make laddus.. it should harden /again on the flame just mix the laddu mix for 3-4 minutes till it hardens and becomes a mass . Hope i am clear…
  5. Make sure that rava is roasted properly. Improperly roasted rava will make sticky laddus. It should be very light brown in color.
  6. You can avoid coconut if you do not like. Or can reduce the quantities or use dry coconut ( kopra )

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Love ~Smitha

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