Rava Ladoo Recipe – An easy to make Diwali sweet using Sooji or Cream of wheat that is perfect to pack and gift to family and friends.
Diwali is just around the corner and the shopping places are abuzz with abundant activity. Sweets and savories add more cheer to the festivities without any doubt.
And with this recipe, I kick start the celebrations at my home as well. These Rava ladoos are not only easy to make but also great to store and a very good beginner’s recipe that even a person with no experience in cooking can try it out with confidence.
I’m not a patient person in the kitchen and I’m certainly not into heavy duty stirring that takes time and makes my arm and neck ache. Normally coconut is not added while making rava ladoos but I have started to do so after my SIL suggested a few years back and I have been making like that ever since.
Adding coconut helps to reduce the amount of ghee used as the coconut itself has oil in it. In addition, it imparts a nice aroma to the ladoos as well. I do not add raisins while making ladoos but you can if you like it.
As we are roasting the coconut you can safely store at room temperature for 2-3 days and stays well for 10 days when refrigerated.
Points to note while making Rava Ladoos:
1. Make sure that you roast the rava over low flame. It should not change color.
2. You can reduce the sugar by ¼ cup if you want it to be less sweet.
3. Do not dump the milk in one go, as you may not need all the milk to make the balls.
4. Skip the coconut if you do not like but it gives a good grip, helps in forming the balls easily, and also makes the ball firm.
5. If you are not sure the ladoos will stay in shape, after arranging them on the plate keep it in the fridge for 1/2 hour and they will not break.
Rava Ladoos Recipe details below:
- Rava / Sooji (Cream of Wheat) – 1 cup
- Sugar – 1 cup
- Ghee – 5 tbsp
- Milk – 1/4 cup (approx.,)
- Cashew nuts – 10
- Grated coconut – 5 tbsp (optional)
- Cardamom – 2
- Heat a pan and dry roast rava/suji over low flame for 3-4 mins stirring continuously until the raw smell disappears. This is to prevent the rava at the bottom from changing color. Transfer to a plate and let it cool completely.
- Break the cashew nuts into very small pieces.
- Heat the same pan again with 2 tsp ghee. Add the broken cashew nuts and roast until golden brown. Drain and keep aside.
- Add the grated coconut to the remaining ghee and roast over low flame until you get a nice aroma. Keep aside.
- In a mixer first add the roasted rava and cardamom and run for 1 minute till they become a coarse powder.
- Now add the roasted coconut, sugar and run the mixer for 2-3 minutes until the sugar also is powdered and all the ingredients get combined well. Transfer to a big plate or bowl.
- Add the roasted cashew nuts and mix well.
- Meanwhile warm up the milk in a bowl and keep it ready.
- Heat the remaining ghee in a pan and once it melts, pour it over the rava mixture and mix with your fingertips.
- Add the warm milk little by little with a spoon and make balls with your hands.
- Place the balls on a plate arranging them side by side.
- Leave it for ½ – 1 hour and it will harden by itself.
- Store these rava ladoos in an airtight container and enjoy.