Easy Rava Laddu | Suji Ladoo | Rava Ladoo (Without Milk and Coconut)
Rava Laddu is a great favourite in my home and I use this recipe to make Rava Laddu without any milk or coconut so that they have a long-shelf life. This is especially important during Navratri and Diwali when I make these Rava Ladoos in advance to share with visiting family and friends.
Equipment
- Kadhai or Wok
- Bowl
- Plate
Ingredients
- 1 Cup Barik Rava, Fine Rava or Semolina
- 1/2 Cup Sugar
- 1/3 Cup Ghee (+ 1 tbsp to fry the cashews and raisins)
- 1 tbsp Cashews or Kaju (Split into small pieces)
- 1 tbsp Raisins or Kishmish
- 4 to 5 Green Cardamoms (or 1/4 tsp Cardamom Powder)
Instructions
Roast the Rava
- Over a low flame, heat a large kadhai or pan till it is warm.
- Add 1 cup rava and roast while stirring constantly for 2 to 3 minutes till it just starts to change colour. You really have to keep stirring constantly as rava tends to burn quickly. Also ensure it does not turn brown.
- Transfer the roasted rava to a plate or a large bowl to cool.
Grind the Sugar
- In the meantime, peel 4 cardamom pods.
- Grind 1/2 cup sugar and cardamom seeds together to a fine powder. At this stage, you could also grind the semolina along with the sugar to get a fine powder. I prefer the grainy texture to my Rava Laddus and so did not do this.
Fry the Cashews and Raisins
- In a large ladle, over low heat, melt 1 tbsp ghee.
- Add the cashew pieces and raisins.
- Stir-fry till the cashew pieces turn light golden brown and the raisins are puffed up.
Melt the Ghee
- Over low heat, melt 1/3 cup ghee.
Making the Rava Laddu Mix
- After the rava cools, add the powdered sugar as well as the fried cashews and raisins to the rava. Mix well.
- Now pour in 1/3 cup of melted ghee.
- Mix well. The rava will be like damp sand at this point and will hold shape when pressed hard in a fist.
Making the Rava Ladoo (Do this immediately after mixing in the ghee)
- Scoop 2 tbsp of the mix into your palm.
- Using your fist, press the mix into a round shape. You need to use just enough pressure to form a firm round ball. If you press too hard, the laddu will break.
- Gently place each Rava Laddu into a plate. Keep some distance between the laddus because at this stage they are fragile and will break easily.
- Repeat to make all the laddus.
- Let the Rava Laddu rest for about 1 hour. The ghee in the mix will solidify and the laddus will become firm.
Storage Tips
- Store in a dry, air-tight container. The Rava Ladoos last a week or more when stored properly.