Rava Ladoo

Rava Ladoo/Laddu has evolved into ubiquitous Indian sweet over several decades. These are melt-in-mouth  treats  made from ghee roasted semolina, coconut & milk and  studded with crispy golden cashews and raisins. Like besan ladoo, rava ladoo is also very easy to make and a perfect festive sweet recipe for Diwali, Ganesh chathurti and other festivals & occasions.   

Ingredients makes 15 laddus

• rava/ semolina/sooji - 1 cup
• ghee - 1/4 cup
• grated coconut - 1/2 cup
• sugar - 3/4 cup
• cardamom powder - 1/2 tsp
• milk - 1/4 cup
• cashews & raisins - a handful

Method

Note - Keep the flame low throughout the process

• Heat a tbsp of ghee in a pan and add cashew & raisins. Remove it when the cashew turns golden brown. Keep it in a bowl.
• Now roast grated coconut and cardamom powder for 2 minutes. Transfer to the bowl .
• Add the remaining ghee and roast rava until the aroma begins to waft. Transfer rava to the bowl.
• Add sugar and mix well. Slowly add warm milk to the mixture.
• When the mixture is warm enough to handle, make it into balls/laddus. 
• If you are not able to gather it into a ball, sprinkle some more milk and try again

Notes

• Since we have used milk & coconut, shelf life is less (1 week - 10 days)
• Store it in a air-tight container in the refrigerator.
• Heat for 2 seconds in microwave before you eat for juicier laddu.
• You can add water instead of milk to increase the shelf life of ladoos to another 5 days.