Homemade Rava Ladoo - Perfect for Diwali Celebrations!

“Easy Rava Ladoo Recipe: Quick Indian Sweet for Diwali.”

Rava Ladoo - A Quick fix Sweet Treat:

    Looking for a quick and easy sweet treat this Diwali? Rava Ladoo, also known as Semolina Ladoo, is a delightful Indian sweet made from roasted semolina, cashew nuts, raisins, and a touch of aromatic cardamom. Not just for festive occasions, it’s the perfect sweet to whip up when that sweet tooth hits! With just a few simple ingredients and minimal time, you can indulge in these delicious ladoos anytime. Follow this foolproof recipe to prepare a batch of Rava Ladoo that will melt in your mouth and add sweetness to your celebrations.

Why Rava Ladoo is the Perfect Festive Treat

    The rich flavour of roasted semolina combined with the crunch of cashew nuts and the sweetness of raisins makes Rava Ladoo a crowd-pleaser. This traditional sweet is ideal for festive occasions like Diwali, where time is precious and homemade sweets add a personal touch to the celebrations. With just a few careful steps, you can whip up these delicious laddoos, perfect for sharing with family and friends.

Rava Ladoo Recipe Overview

• Cuisine - Indian
• Recipe - Sweet; Dessert
• Difficulty - Easy
• Yields - 10–12 Rava Ladoos
• Author - SM

Time Estimate

• Preparation Time - 5 - 10 Minutes
• Cooking Time - 20 - 30 Minutes

"Step-by-Step Guide for perfect Melt in Mouth Rava Ladoo"

Traditional Rava Ladoo - A Must-try Indian Festive Sweet

Ingredients for Rava Ladoo

• 1 cup White Rava (Semolina)
• 1/2 – 3/4 cup Sugar (adjust to taste)
• 3 tablespoons Ghee (clarified butter)
• 3 tablespoons Milk (warm)
• 20 – 25 Cashew nuts
• 20 – 25 Raisins
• 3 – 4 Cardamom Pods (powdered)

Method: 

Prepare the Ingredients:

• Powder the sugar along with the cardamom pods. Set aside.
• Heat 1 tablespoon of ghee in a pan and roast the cashew nuts until they turn golden brown. Remove and keep aside.
• In the same pan, roast the raisins over a low flame until they fluff up. Remove and set aside.

   

  Pro Tip: For an even richer flavour, add a pinch of saffron strands while roasting the cashew nuts and raisins. This will give your Rava Ladoo a delightful aroma and a subtle golden hue.

  
  

Roast the Rava (Semolina):

• Add the remaining 2 tablespoons of ghee to the pan. 
• Roast the white rava over a low flame for 5–7 minutes until it turns fragrant and changes to a light golden colour. Make sure to stir continuously to avoid burning.

   

  Pro Tip: Roasting the rava slowly over a low flame is essential for the best texture. Proper roasting ensures that the ladoos stay soft and flavourful for longer without becoming grainy.

  
  

  
  

Mix the Ingredients:

• Switch off the flame and add the powdered sugar to the roasted rava. 
• Mix well until the sugar is evenly distributed.
• Transfer the mixture to a wide bowl or plate. Add the roasted cashew nuts and raisins. Spread the mixture out and allow it to cool slightly.

   

  Pro Tip: Allow the rava mixture to cool just enough to handle comfortably. If it's too hot, the sugar may melt, making it difficult to shape the ladoos properly.

  
  

  
  

Shape the Ladoos:

• Gradually add warm milk, one tablespoon at a time, to one side of the mixture. 
• Take a small portion and shape it into a ball (ladoo). 
• Repeat the process by adding a little more milk and shaping the mixture into ladoos until the entire batch is used. 
• You may need about 2 1/2 to 2 3/4 tablespoons of milk in total.

   

  Pro Tip: If the mixture starts to dry out while shaping the ladoos, add a few drops of warm milk and mix again. This helps keep the ladoos moist and easy to shape.

  
  

  
  

Store the Rava Ladoos:

• Let the shaped ladoos rest for a while before storing them in an airtight container. They can stay fresh for up to a week.

Pro Tips for Perfect Rava Ladoo

• Sweetness Level: I used 1/2 cup of sugar for a mild sweetness. If you prefer it sweeter, increase the quantity to 3/4 cup.
• Cardamom Powder: Grinding the cardamom along with the sugar helps achieve a fine powder. Alternatively, pulse the roasted rava with sugar to evenly incorporate the ingredients.
• Ghee Consistency: Make sure the ghee is at room temperature or slightly melted before adding to the rava.
• Shaping the Ladoos: Pour the milk gradually and shape the ladoos immediately while the mixture is still warm. If the mixture is too dry, add a bit more warm milk.