Rava, or semolina, is a versatile ingredient used widely in Indian cuisine for both sweet and savory dishes. One of the most beloved sweets made from rava is Laadoo, small, round sweets perfect for festive occasions, celebrations, or simply as a delightful treat. While traditional recipes often include coconut, today we're exploring a simpler, coconut-free version of rava laadoo, ensuring you can enjoy these sweets without the hassle of desiccated coconut.
Ingredients for Rava Laadoo
Here’s what you’ll need to make these delectable treats:
- 1 cup of fine semolina (rava)
- 1 cup of powdered sugar or jaggery
- 1⁄2 cup of ghee (clarified butter)
- 1⁄2 tsp cardamom powder
- A handful of nuts like almonds or cashews, chopped
- Raisins for garnish (optional)
Preparation Steps
Follow these steps to make Rava Laadoo:
Roasting the Rava
Start by heating a heavy-bottomed pan or kadai on medium-low heat. Add the semolina and roast it until it turns golden brown. Stir continuously to ensure even toasting.
Making the Syrup
While your rava is roasting, prepare a simple syrup. In another pot, combine 1⁄2 cup of water with 1 cup of powdered sugar or jaggery. Heat this mixture until the sugar dissolves completely, but avoid bringing it to a boil. Let it cool slightly.
Combining Ingredients
Once the rava is golden and aromatic, remove it from heat and let it cool slightly. Gradually pour in the ghee, stirring well to ensure the ghee coats the rava evenly. Add the cardamom powder and chopped nuts, and mix thoroughly.
Forming Laadoos
While the rava mixture is still warm but not hot, pour in the warm syrup little by little. Start shaping the laadoos while the mixture is still warm by taking a small portion, pressing it in your palm, and rolling it into a ball.
| Step | Description | Image |
|---|---|---|
| Roasting Rava | Roast rava until golden, stirring constantly | |
| Adding Ghee and Nuts | Mix ghee, nuts, and spices into the roasted rava |  |
| Shaping Laadoos | Form balls from the warm rava mixture |  |
📌 Note: If the mixture becomes too sticky, add a little more ghee. If it's too dry to shape, warm it slightly before trying again.
Serving Suggestions
Rava Laadoo can be served:
- As a sweet dessert after meals
- In festive gift boxes or platters
- With a cup of tea for an evening snack
Summing up, making Rava Laadoo without coconut can be both simple and incredibly rewarding. With just a few ingredients, you can craft this traditional Indian sweet that captivates with its golden hue, subtle flavor, and delightful texture. This recipe allows you to enjoy the essence of Indian sweets without the complications often associated with more intricate preparations.
Can I use coconut oil instead of ghee?
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Yes, you can use coconut oil, but keep in mind that it will impart a subtle coconut flavor to the laadoos which might slightly alter the traditional taste.
Is there a substitute for jaggery or sugar?
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You could use honey or maple syrup, although the consistency of the laadoos might be slightly different due to the moisture content in these sweeteners.
How long can I store these laadoos?
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If stored in an airtight container, these laadoos can last for up to 2 weeks at room temperature or up to a month if refrigerated.
