Rava Ladoo is a delicious dessert made specially during Diwali (Indian festival) or during the winters. It's made using semolina flour, cashews, cardamom, and sugar.
What is Rava Laddu
It's mostly consumed during Diwali when its winters in India. Since rava generates heat in the body, it's made during that time. Traditionally, it was made in bulk to support large joint families and to last the whole of winters.
One such task was making this laddu. Since it is a no cook and super easy-to-make recipe, my mom would assign us the task of shaping them. I would enjoy this part the most. She would mix it all together and we both would give it the shape of a laddu. Since we were kids, none of the laddus we made were of the same size, however my mom would never fret over it. That is such an amazing quality, now that I think of it. She helped us form our happy memories with no negative thoughts attached to it. Sharing with you her rava laddu recipe with my very own twist. Since I wanted to give it my own flavor, I added white chocolate powder to the recipe and it turned out just great. Do try this innovative fusion dessert this Diwali and create some wonderful memories for yourself.
Roast semolina and coconut for 5 minutes on medium flame.
In a mixing bowl
, add powdered sugar
, white chocolate powder
and cardamom powder
. Then add roasted semolina
and mix it all together. Then gradually add warm ghee
to it and shape them into medium size balls.
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Serving suggestions 🍽
Store the laddu in an airtight container and it stays good for more than a week. Rava Laddu can also be served during other festivals like Raksha Bandhan, Holi, Navratri, and any other puja/festival besides Diwali. They literally melt in your mouth!
Top recipe tips 💭
Grinding the cashews helps when shaping the ladoos. They don't come in the way. You can also add raisins if you like. If the mentioned amount of sugar feels less, add one or two tablespoons more. You can use fine to powdered sugar. Sometimes I also add white chocolate powder in the mix. If doing that then reduce the amount of sugar. Desiccated coconut can also be mixed with rawa. The laddu needs to be firm and not break very easily. Adjust ghee and semolina as required. You can use a cookie scoop or an ice cream scoop to divide the mixture evenly. This ensures you get even-sized rava ladoos.
FAQs 📖
Use the fine variety. Avoid getting the roasted rava from the grocery store. We don't need that dark roasted variety. When roasting the rava at home, just roast it enough till it releases an aroma. Some also don't roast the rava at all. But that taste is different and not liked by many.
Use vegan ghee instead of regular ghee. The only caviat here is - the rava ladoos will not last longer. Consume in a day or two.
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Recipe 📖
Instant Rava Laddu | Rawa Ladoo Recipe
Equipment
Ingredients
- 2 tablespoon cashews
- 1 cup semolina/rava
- 1 cup sugar
- ½ teaspoon cardamom powder
- 6 tablespoon warm melted ghee
Instructions
- In a pan, add a teaspoon of ghee. Add and roast the rava for 2-3 minutes on medium flame. Keep mixing it continuously. It should release an aroma and slightly change color.
- Transfer to a plate immediately.
- Add a teaspoon of ghee to the same pan and roast the cashews for a minute on medium flame. Be careful to not burn them.
- Transfer to the same plate. Allow it to cool down completely.
- Then transfer it to a dry blender jar.
- Add sugar and cardamom powder.
- Grind it to make a smooth powder.
- Transfer this back to a large plate. Chef tip - Sieve this if you want a super smooth mix. Do a taste test. If it's not sweet enough, mix in 1-2 tablespoons of powdered sugar.
- Warm the remaining ghee and add two tablespoons to the plate.
- Mix and keep adding more ghee as you mix. Take a spoonful and press it firmly with your hands to shape them. If you are able to shape them into medium lemon-sized balls, then stop adding more ghee. I added a total of 5 tablespoons of ghee to make these Rava Ladoos. Make as many ladoos as you need and serve.
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Notes
You can also add roasted cashews in the mix.
Teresa says
Sounds like a very interesting recipe, and I may need to try it with the cashews too. Thank you for sharing at The Really Crafty Link Party. Pinned!