Rava ladoo recipe with step by step photos. Rava ladoos are soft, delicious and quite healthy. They are mostly made during festive season like Diwali or for offering to God. These ladoos are good for lactating women and for people who are weak. This recipe comes from my aunt and we were pleased with the taste and aroma. We make this many a times home I love them as it’s quite filling and satisfying.
The recipe to make rava ladoos are quite simple and easy. Main ingredients which goes in making these dessert are semolina (rava) and fresh coconut. There are several ways to make ladoo. Mine is simple to follow and is soft unlike the hard rava ladoos.
Even beginners can attempt this dish. Just follow the instructions and the result would be good. You could also take help from kids as that would be fun and learning both. Rava Ladoos hail from the region of Maharashtra and coming from Mumbai have eaten them umpteen number of times. I used to love eating but now I love cooking, eating and serving both.
I love Diwali festival as it’s colorful, full of lights – lamps, array of sweet and savories are made. Also it’s fun time as it’s vacation throughout India.
I wish all my readers, subscribers a very Happy and Prosperous Diwali 🙂
Let’s make step by step Rava Ladoos recipe:
1. Take ghee or oil in a pan.
2. Add 1 tbsp ghee add semolina and saute for 3-4 mins.
3. Keep stirring until it changes to pink color. Remove the roasted semolina and keep aside.
4. Add grated coconut in the same pan and saute for 2-3 mins. Lastly add ghee and saute for 30 secs. Remove and keep aside.
5. In the same pan roast cashew and charoli for a minute. Place aside.
6. Combine roasted semolina, coconut and charoli into a mixing bowl.
7. Make sugar syrup by adding sugar and water. Allow to boil until it reaches the sage of 1-2 thread consistency.
8. Once the sugar syrup is ready combine all the roasted ingredients. Mix all nicely add the rest of ghee
9. Sprinkle milk from top. Also add cardamom and ginger powder.
10. Combine all nicely and keep stirring the mixture. Once the mixture dries and thickens. Switch off the gas. Allow the mixture to cool for 1-2 hrs.
11. Make small balls (ladoos) with your palm. If you aren’t able to shape then rub some ghee on your palm. Place them in an air-tight container for longer life shell keep them in the fridge.
12. Serve rava ladoos with the rest of Diwali snacks.
If you are looking for more Diwali Recipes then do check gulab jamun, mohanthal, boondi ladoo, spicy shankarpali ,phirni, basundi and nankhatai.
Rava Ladoo Recipe and printable version below:
- 1. 1.5 cup semolina (rava) I used organic
- 2. 1 cup fresh grated coconut (nariyal)
- 3. ¼th cup milk
- 4. 1 tbsp clarified butter (ghee) + 2 tbsp more clarified butter
- 5. 1 tsp cardamom powder
- 6. 1 tsp dry ginger powder
- 7. 2 tbsp broken cashewnuts
- 8. 2 tbsp charoli
- 9. 1 cup sugar
- 10. 1 cup water
- 11. few raisins to decorate
- Take ghee or oil in a pan.
- Add 1 tbsp ghee add semolina and saute for 3-4 mins. Keep stirring until it changes to pink color. Remove the roasted semolina and keep aside.
- Add grated coconut in the same pan and saute for 2-3 mins. Lastly add ghee and saute for 30 secs. Remove and keep aside.
- In the same pan roast cashew and charoli for a minute. Place aside.
- Combine roasted semolina, coconut and charoli into a mixing bowl.
- Make sugar syrup by adding sugar and water. Allow to boil until it reaches the sage of 1-2 thread consistency.
- Once the sugar syrup is ready combine all the roasted ingredients. Mix all nicely add the rest of ghee
- Sprinkle milk from top. Also add cardamom and ginger powder.
- Combine all nicely and keep stirring the mixture. Once the mixture dries and thickens. Switch off the gas. Allow the mixture to cool for 1-2 hrs.
- Make small balls (ladoos) with your palm. Decorate with raisin on top if desired. If you aren't able to shape then rub some ghee on your palm. Place them in an air-tight container for longer life shell keep them in the fridge.
- Serve rava ladoos with the rest of Diwali snacks.
2. If unable to shape laddus then rub some ghee and try to shape.
3. The sugar syrup needs to be at 1-2 thread consistency.
4. Decorating with raisins are optional.
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