Rava Laddu, also known as Sooji Ladoo, is a classic Indian sweet cherished for its delightful taste and ease of preparation. Made with rava (semolina), coconut, ghee, milk, and sugar syrup, this dish holds a special place in Indian culture, often featuring in festivals and as a favored snack. Its simplicity and quick preparation time, typically under 30 minutes, make it an ideal recipe for beginners.
Originating from the Indian subcontinent, 'Rava' refers to semolina or cream of wheat, known as 'Rava' in South India and 'Sooji' or 'Suji' in the North. Laddu, or ladoo, is a round-shaped sweet, and this particular variety stands out for its minimal ingredient list and straightforward method. Its universal appeal stems from its melt-in-mouth texture and delicious taste, making it a go-to recipe for various occasions like Pongal, Diwali, Holi, and more.
Rava ladoo's versatility extends to being a kids-friendly sweet, perfect for delighting young ones. It's a joy to make and a wonderful way to satisfy sweet cravings quickly. This dish is more than just a sweet treat; it's a celebration of simplicity and flavor, embodying the essence of traditional Indian sweets.
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How to make Rava Laddu?
Dive into the enchanting world of Indian sweets with our easy-to-follow Rava Laddu recipe. Accompanied by clear photos and videos, you'll find making these delectable sweet balls both simple and enjoyable.
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Rava Laddu (Ladoo)
- 1 cup Rava
- ¼ cup Ghee
- ¼ cup Coconut, dessicated
- ¼ cup Milk
- ¼ cup Cashew Nuts
- 3 tsp Raisins
- ¼ cup Water
- 1 cup Sugar
- ½ tsp Cardamom Powder
To Roast the Rava and Nuts
- Begin by heating ghee in a pan over medium heat. Add cashew nuts and raisins, sautéing them until the raisins plump up. Once done, remove the nuts and set them aside for later.
- Using the same pan and remaining ghee, add rava. Roast it until it emits a fragrant aroma, indicating it's well-roasted.
- Stir in the desiccated coconut with the roasted rava, ensuring it's well mixed. Set this mixture aside for later use.
To Make Sugar Syrup
- Place a pan over medium heat and add sugar and water. Stir gently, allowing the sugar to completely dissolve in the water.
- Let the sugar-water mixture boil for about 5 minutes, or until it reaches a 1-string consistency. Once achieved, turn off the heat.
To Make Rava Laddu or Suji Laddu
- Start by adding cardamom powder and the previously fried nuts to the sugar syrup. Stir them together to combine the flavors evenly.
- Gradually add the roasted rava-coconut mixture to the syrup, stirring continuously until the syrup is completely absorbed by the rava.
- Pour in the milk and continue mixing until everything is well incorporated and the mixture is uniform.
- Once the mixture is ready, take small portions and gently shape them into circular balls to form your rava coconut ladoos. Now, they are ready to be savored and enjoyed.
- Enjoy these delightful Rava Coconut Ladoos on special occasions or simply as a sweet treat on any regular day!
Chef's Notes and Tips
- Roasting the Rava: The secret to perfect laddus lies in roasting the rava. It should be done evenly on medium heat until it emits a fragrant aroma. Be vigilant to avoid burning, as uneven roasting can result in a raw taste and may upset the stomach.
- Sugar Syrup Consistency: The texture of your laddus heavily depends on the sugar syrup's consistency. Achieve perfection by turning off the heat when it reaches a 1-string consistency. Alternatively, you can mix powdered sugar with the roasted rava, binding them with ghee and milk for a different texture.
- Vegan Variations: To make vegan rava laddu, substitute ghee with coconut oil and milk with almond milk. Note that coconut oil imparts a distinct flavor, which might not be to everyone's liking. Opt for flavorless coconut oil if the taste is a concern.
Disclaimer: We’re not nutrition experts. Nutritional info is estimated and should be used as a guide. For precise details, consult a professional.
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Rava Laddu, enriched with coconut, sugar syrup, and milk, can be conveniently stored at room temperature, where it remains fresh for up to 5 days. For longer preservation, store them in an air-tight container in the refrigerator, where they stay good for up to 2 weeks. To extend the shelf-life further, consider using desiccated coconut.
This delightful Rava Laddu is a treat for anyone with a sweet tooth. It serves as an excellent quick snack for those sudden sweet cravings. Additionally, these laddus are perfect for special occasions like Diwali and Holi, adding a traditional and sweet touch to your celebrations.
Absolutely, jaggery is a great alternative for making rava laddu. Simply melt the jaggery and mix it into the rava. Unlike sugar syrup, this doesn't require achieving a string consistency.
If your rava laddu mixture is too dry, it may not hold its shape. For laddus made with sugar syrup, adding up to 2 teaspoons of milk can aid in binding. If you're using powdered sugar, incorporating an additional 3 teaspoons of warm ghee can help in forming the laddus.