Rava Laddu is a popular Indian sweet made from Semolina (Rava or Sooji)
Ingredients
- 1 cup Butterfly Semolina
- 1/2 cup sugar
- 1/4 cup ghee (clarified butter)
- 1/4 cup milk
- 1/4 teaspoon cardamom powder
- 2 tablespoons chopped cashews
- 1 tablespoon raisins
- A pinch of saffron strands (optional)
- Desiccated coconut for garnish (optional)
Instructions
Step 1
Heat a heavy-bottomed pan over low-medium heat. Dry roast Butterfly Semolina until it turns aromatic and light golden brown. Stir continuously to avoid burning. This should take about 7-10 minutes.
Step 2
Transfer the roasted Semolina to a plate and let it cool. In the same pan, heat 1-2 tablespoons of ghee.
Step 3
Add the chopped cashews and raisins, and sauté them until the cashews turn golden and the raisins puff up. Remove them from the pan and set them aside.
Step 4
In the same pan, add the remaining ghee and the roasted Semolina. Saute Semolina in the ghee for about 2-3 minutes.
Step 5
In a separate small pan, warm the milk (don’t boil it) and add a pinch of saffron strands (if using). Let the saffron infuse in the milk for a few minutes.
Step 6
Add the saffron-infused milk to Semolina and mix well. Continue cooking for another 2-3 minutes while stirring constantly.
Step 7
Add the sugar and cardamom powder to the Semolina mixture. Stir well until the sugar dissolves and the mixture thickens. It should start coming together.
Step 8
Remove the mixture from heat and let it cool for a few minutes until it’s easy to handle.
Step 9
When the mixture is still warm but not too hot to touch, start shaping it into Laddus. Take a small portion of the mixture and shape it into a round ball between your palms. Repeat with the remaining mixture.
Step 10
Garnish each Laddu with the roasted cashews, raisins, and desiccated coconut if you like.
Step 11
Allow the Laddus to cool completely before storing them in an airtight container. They will firm up as they cool down.
Your delicious Rava Laddus are now ready to be enjoyed.
