Rava Laddu Recipe | Rava Ladoo

Method13 steps · about 25 min

1. 1

   Step 1: Dry-roast 1 cup semolina and optional ¼ cup desiccated coconut, or 25 g copra, over low to medium heat for 6–7 minutes, stirring constantly.

   Uses 1 cup semolina (source equivalent 160 g) · ¼ cup optional desiccated coconut, or 25 g copra

   
2. 2

   Step 2: The mixture should be evenly light golden, aromatic and crunchy without browning or burning. Transfer to a plate and cool.

   Uses Semolina and optional coconut roasted until light golden, aromatic and cooled

   
3. 3

   Step 3: Grind 165 g sugar with 1 tsp cardamom powder, or the seeds from 5 pods, to a fine powder. Let the powder settle in the jar for 2–3 minutes.

   Uses 165 g sugar; source equivalent ¾ cup plus 1 tbsp · 1 tsp cardamom powder, or powder from 5 pods

   
4. 4

   Step 4: When the semolina cools down, add it to the same grinder jar.

   Uses Sugar and cardamom ground finely and rested in the jar · same cooled roasted semolina and optional coconut from step 2

   
5. 5

   Step 5: Grind to a slightly coarse powder, not very coarse, so it will bind; transfer to a mixing bowl.

   Uses Cooled roasted semolina added to the same grinder and ground slightly coarse

   
6. 6

   Step 6: Heat the measured 4¾ tbsp ghee and fry 10 broken cashews over medium heat until light golden.

   Uses 4¾ tbsp measured ghee · 10 broken cashews

7. 7

   Step 7: Then add the raisins (10) and stir for 30 seconds. Turn off the heat.

   Uses 10 raisins · same measured ghee with cashews fried in step 6

   
8. 8

   Step 8: Pour the measured hot ghee, cashews and raisins into the powdered rava mixture.

   Uses same hot ghee and cashews from step 6 with raisins fried in step 7 · same combined roasted rava, coconut, sugar and cardamom mixture

   
9. 9

   Step 9: Stir with a spoon while hot; do not use hands until the mixture has cooled enough to handle.

   Uses The measured hot ghee and fried nuts/raisins mixed into powdered rava

10. 10

    Step 10: Once the mixture is cool enough to handle but still warm, mix thoroughly by hand.

    Uses Same mixture cooled enough to mix safely by hand

    
11. 11

    Step 11: Take small portions and press firmly in your palm to form balls.

    Uses Same mixture pressed firmly into portions

    
12. 12

    Step 12: Shape 10–11 laddus while the mixture remains warm. If the unformed mixture will not bind, melt extra ghee or warm some milk in the pan, then add it to that mixture 1 tbsp at a time, stopping once it binds.

    Uses Milk, only as needed to bind · one tablespoon at a time only if needed · remaining unformed mixture before shaping; add rescue only if this mixture does not bind · Laddus already shaped before any remaining-mixture rescue

13. 13

    Step 13: Cool completely before storing airtight. For the dry coconut and ghee version, the author gives up to a month at room temperature. If milk or fresh coconut was used, refrigerate and use sooner.

    Uses All finished laddus after shaping and any needed binding rescue