Rava Laddu|Rava Laddoo|Sooji Laddu

Rava Laddu– A simple and traditional quick Indian sweet recipe that is yummy and delicious. This can be prepared within minutes and with very few ingredients like sooji/Bombay rava, sugar, fresh coconut and ghee. Few nuts or dry fruits to mix in laddu and for garnishing. Making Rava Laddu is very easy, even for beginners too.

Rava Laddu is my dad’s most favorite sweet of all. Thought of sharing this recipe on father’s day. This laddu can be savored any time, any season. Some people make these at Diwali time.

I used fresh coconut in this recipe, desiccated coconut can also be used. Grind sugar to use in laddu. You can always adjust the sugar quantity if the laddu mix is not sweet enough. Using a little milk helps with binding.

How to make Rava Laddu|Rava Laddoo

PREP TIME: 10 MINS  COOK TIME: 5 MINS  TOTAL TIME: 15 MINS  SOAK TIME: 5-6 HRS COURSE: DESSERTS/SWEETS  CUISINE:INDIAN YIELDS: 12 LADDUS

1 cup = 235 ml

Ingredients

  • sooji/bombay rava – 1 cup (235ml)
  • fresh grated coconut – 1/2 cup
  • sugar – 3/4 cup
  • ghee – 1 tbsp
  • milk – 1/4 cup (3-4 tbsp)
  • nuts or dry fruits – few

Instructions

  1. Add 1 tbsp ghee to a wide pan and heat it.
  2. Add dry fruits and fry them until golden brown. Keep them aside.
  3. In the same pan, add 1 cup sooji/bombay rava on a low-medium heat until it smells nice and aromatic. Keep stirring/mixing while frying rava to prevent burning.
  4. You can see rava swells up a little and turns light. Transfer rava into a big mixing bowl. Keep it aside.
  5. In the same pan, add grated coconut, and fry until rawness is gone. You may add a little ghee or dry roast.
  6. Transfer fried grated coconut into the same bowl as rava.
  7. Mix rava and coconut well.
  8. Heat up 1/4 cup of milk, and sprinkle milk on rava and coconut mixture. Mix well and press it down with your palm.
  9. Cover lightly and keep it aside for 5-6 hrs. This helps rava to get soft a little and prevent raw crunch rava taste in your mouth when you take a bite.
  10. Grind 3/4 cup sugar to a fine powder.
  11. After 5-6 hours, add sugar powder to rava and mix well, add nuts and mix again.
  12. Take small portions of the mix and press down tightly in your fist to form a round shape like a golf ball. (Adding Milk mixes with sugar helps in binding well).
  13. If the mix feels dry and not able to make laddu even after adding sugar, add 1 tbsp of milk and mix well.
  14. Store them in a wide container. They stay fresh at room temperature for atleast 10 days, up to 1 month in fridge.
  15. Serve fresh laddus any time.

Tips

  1. Make sure to roast rava until it gives nice aroma.
  2. Make sure to keep rava and coconut mix aside for a few hours before adding sugar and making laddus.
  3. Grind sugar before adding.
  4. Use warm milk.
  5. When adding sugar powder, 1st add sugar powder and mix well without any lumps. Then only add nuts.
  6. After mixing sugar, taste the mix to check for sweetness. If it is not sweet enough, add some more sugar powder.
  7. If your sugar is too sweet, add a little less.
  8. You may also add cardamom powder.

Step by step photo instructions

  1. Add 1 tbsp ghee to a wide pan and heat it.

2. Add any dry fruits and fry them until golden brown. Keep them aside.

3. In the same pan, add 1 cup sooji/bombay rava on a low-medium heat until it smells nice and aromatic. Keep stirring/mixing while frying rava to prevent burning. If rava seems very dry, add 1 tsp more of ghee.

4. You can see rava swells up a little and turns light. Transfer rava into a big mixing bowl. Keep it aside.

5. In the same pan, add grated coconut, and fry until rawness is gone. You may add a little ghee or dry roast.

6. Transfer fried grated coconut into the same mixing bowl as rava.

7. Mix rava and coconut well.

8. Heat up 1/4 cup of milk, and sprinkle milk on rava and coconut mixture. Mix well and press it down with your palm.

9. Cover lightly and keep it aside for 5-6 hrs. This helps rava get soft a little and prevent raw crunch rava taste in your mouth when you take a bite.

10. Grind 3/4 cup sugar to a fine powder.

11. After 5-6 hours, add sugar powder to rava and mix well, add nuts and mix again.

12. Take small portions of the mix and press down tightly in your fist to form a round shape like a golf ball. Adding Milk mixes with sugar helps with binding well.

13. If the mix feels dry and not able to make laddu even after adding sugar, add 1 tbsp of milk and mix well.

14. Store them in a wide container. They stay fresh at room temperature for atleast 10 days, up to 1 month in fridge.

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