Rava Laddu – Traditional Indian sweet, shaped into small round balls, prepared with semolina flour, nuts, sugar & ghee.
Yet another easy Diwali sweet for this year. These small sweet bites are so simple and easy to make. Known as Rava Ladoos, these are made with semolina, sugar and ghee. As Diwali is a season for exchanging edible gifts, these little goodies will be perfect for the occasion.
Rava Laddu - Traditional Indian sweet, shaped into small round balls, prepared with semolina flour, nuts, sugar & ghee.
- 1 cup powdered semolina (rava)
- ¾ to 1 cup powdered sugar (sakkarai)
- 3-4 tablespoons melted ghee (nei) Clarified Butter
- ¼ teaspoon cardamom powder (elakkai)
- 10 numbers cashews, roughly chopped (munthiri)
Roast the semolina on medium heat until it starts to emit aroma and change colour slightly. Let it completely cool and then powder it. Grind and sieve until you get a fine powder.
Powder the sugar separately and keep aside.
Add ¾ cup of powdered sugar, cardamom powder and 1 cup of powdered semolina in a bowl. Taste, and adjust the amount of sugar and add more according to your preference.
Melt 1-tablespoon of ghee in a pan. Once it is hot, add the cashews and fry them until they are golden brown. Pour this into the flour mixture and mix well.
In the same pan, heat the remaining ghee. Once it is hot, reduce the heat to the lowest. The ghee has to be hot while mixing in with the flour.
Pour 2-tablespoon hot ghee in the flour mixture. Mix it with a spoon and if you can handle the heat, take a small portion of the flour, press it together and see if the flour holds together.
If it does, the amount of ghee is sufficient. Then take a small amount of flour, pressing them between your palm and fingers, shape them into smooth balls. Apply little pressure while doing this. If it keeps breaking, add a teaspoon of hot ghee at a time until you can shape them properly.
Repeat the same for the rest of the mixture.
- Adjust the amount of sugar as per your preference. The 1:1 ratio of powdered semolina and powdered sugar gives a medium sweet laddu.
- Grinding semolina to a smooth powder is slightly difficult. You might have to grind and sieve until you get a fine texture.
- You can also add raisins, cashews and almonds.
- Pouring hot ghee is very important as it helps in binding the flour easily. Start with a minimum amount of ghee and add more only if it is very difficult to shape. You have to work quickly when the flour mixture is still warm. It becomes difficult once the flour mixture cools down.