Rava Laddoo
Rava laddoo or suji ke laddoos are one of the most easiest sweets to make. You can make it under ten to fifteen minutes and that too without much effort and elbow grease. The below proportion gives ten good sized ones. They are sweet, slightly firm to handle and at the same time melt in mouth too. You might wonder why I am
posting these laddoos at this time of the year. Well, these were made for my brother in law as he loves these kind of sweets. I would have loved to make such sweets had hubby and Neha loved it. But no such luck 🙁
The best part about my sister and family shifting to Chennai is that there are takers for my sweet bakes and snacks. I am compiling a list of all such goodies which I wanted to make till now. I shall try to make all those one by one. Anyways…. Coming back to the recipe. This recipe uses just few ingredients and that too easily available at home. I have used a 240 ml cup. Please do try it for your family.
Ingredients:
- Semolina 1 cup
- Sugar 1/2-3/4 cup
- Cashews/Almonds as required
- Kismis as required
- Cardamom powder 1/2 tsp
- Ghee 2-3 tbsp
- Milk 1-2 tsp
Method:
- Chop the cashews/almonds into bite size pieces.
- Heat a teaspoon of ghee and roast the cashews. Repeat the same with kismis and keep them aside.
- Powder the sugar along with cardamom pods and keep it ready.
- Take a heavy bottom pan and add a tablespoon of ghee into it. Roast the semolina till it’s lightly golden in colour.
- Transfer it into a mixing bowl.
- Now add the powdered sugar little by little and mix. You can adjust the sweetness according to your liking.
- Add the roasted cashews and kismis and mix well.
- Into this mixture, now add the remaining ghee and combine well.
- Sprinkle slightly warm milk (very little at a time) and gather to form small lemon size balls by pressing it firmly in your palm.
- It will be crumbly and soft when you shape them, but will set after cooling.
- Store it in wide mouth container and enjoy this delicious sweet.
Notes:
- I have used the fine semolina, in case you are using the normal coarse variety of semolina, you can blend it in a mixer for few seconds after roasting it. This will help to combine it with the sugar.
- This stays good at room temperature for 3-4 days. Do not store longer as it contains milk.
- Handle it delicately as it can be quite brittle and soft.
- You can increase or decrease the amount of sugar as per your liking.
- 3/4 cup makes it extremely sweet, 1/2 is quite mildly sweet. One or two tablespoons more than half cup would be perfect.
- For a more richer version, you can add more dry fruits and increase the amount of ghee.
