Rava ladu, or semolina ladoo, is a delightful Indian sweet that combines the simplicity of ingredients with the richness of flavors. Perfect for festivals, special occasions, or a sweet treat after a meal, these laddus are not only easy to make but also store well, making them an excellent choice for festive gifting. Let's delve into the straightforward yet exquisite process of making rava ladu at home.
Ingredients You'll Need
- 1 cup of fine semolina (rava or suji)
- 1/2 cup of powdered sugar or more as per taste
- 1/4 cup of ghee (clarified butter)
- 1/4 cup of milk or more as required
- A handful of raisins
- A handful of cashews or other nuts like almonds, finely chopped
- 1/2 tsp cardamom powder
- Grated coconut or desiccated coconut (optional, for added texture)
The Step-by-Step Process
1. Roasting the Rava
Start by heating a pan or kadai over medium-low heat. Add the rava to the dry pan. Roast it, stirring constantly, until it releases a nutty aroma and turns golden. This step is crucial as it adds flavor and makes the rava lighter in texture.
🔥 Note: Keep stirring to ensure even roasting and avoid burning the rava.
2. Roasting Nuts and Raisins
In the same pan, add a little ghee and then the nuts and raisins. Fry until the nuts are golden and the raisins puff up. Remove from the heat and set aside.
3. Cooling and Mixing
Allow the roasted rava and nuts to cool down. Once cooled, mix them with powdered sugar, cardamom powder, and grated coconut if using.
4. Making the Laddus
Heat the remaining ghee and mix it with the rava mixture. Gradually add milk, just enough to bind the mixture together. Start forming laddus while the mixture is still slightly warm, as it becomes easier to shape.
- Use a little ghee or milk to moisten your palms for easier rolling.
- If the mixture does not bind well, add a bit more ghee or milk.
- If it’s too sticky, let it cool a bit more or add a little more semolina.
⚠️ Note: The amount of ghee and milk might vary based on the absorbency of your rava; adjust accordingly.
5. Cooling
Place the laddus on a plate to cool and set. They might feel soft initially but will firm up as they cool down.
Variations and Tips
- Flavor Variation: Replace some sugar with jaggery for a caramelized, earthy flavor.
- Nut Variations: Add different nuts like pistachios or walnuts for a variation in texture.
- Storage: Store rava ladu in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer shelf life.
This delightful recipe not only gives you a taste of traditional Indian sweets but also allows for personal touches with variations. Whether you're making them for a festival, to celebrate something special, or just to satisfy your sweet cravings, rava ladu offers a sweet, easy, and delicious treat that is sure to please all.
Can I use store-bought powdered sugar or should I grind my own?
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You can definitely use store-bought powdered sugar for convenience. However, grinding granulated sugar at home can provide a more consistent texture.
How can I make rava ladu if I’m vegan?
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Use a vegan butter or coconut oil instead of ghee, and almond or coconut milk in place of dairy milk. This will make your laddus vegan-friendly while still delicious.
Why do my laddus not hold their shape?
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This can happen if the mixture is too dry or not bound properly. Ensure you add enough milk or ghee to bind it, and press them tightly while shaping. If they still crumble, try adding a bit more moisture or cooling the mixture down a bit more before shaping.
