Rava Laddoo is a highly popular sweet dish in India which is quick and easy to make, but tastes wonderful.
If you are looking for a recipe for a sweet but unique treat, Rava Laddoo will quickly become one of your favorites!
These balls of goodness (also known as Suji Laddoo) are insanely aromatic and melt in your mouth as you eat them, with a bit of a crunch for an interesting texture.
In India, Rava refers to semolina and Laddoo (or laddu) translates to sweet balls. So it will come as no surprise to learn that these sweet balls are made from semolina, sugar, ghee, cashews and raisins.
When to eat Rava Laddoo
These tasty bites are wonderful at any time! But in India, Rava Laddoo is made during Indian festivals such as Ganesh Chaturthi, Diwali, Navaratri and Sankranti.
It is also common to present these sweet balls to others as gifts.
You will often find that, as with many Indian recipes, there are several ways you can make these.
If you are making them for someone who is vegan, for example, you can replace the milk with coconut oil.
Some recipes call for cardamom powder or nutmeg powder, so you can add these in if you wish.
Other recipes include the addition of coconut. Should you wish to add coconut, use about 1/4 cup of desiccated coconut and add it in when the semolina has been cooking for about 5 minutes.
Roasting the semolina
To make authentic Rava Laddoo, you will want to be sure you roast the semolina properly to avoid it tasting raw. It is also very important to use fine semolina rather than coarse, otherwise the texture will be significantly different and less enjoyable.
You can often find pre-roasted semolina which can save you time if you are in a rush or nervous about roasting the semolina yourself.
If you decide to roast your own, it's important to avoid burning it, which will give it a bitter flavor. Instead, cook gently until it becomes golden in color. Use a heavy bottomed pan for this and stir the semolina constantly, over a low to medium heat.
The semolina will give off a lovely aroma as it cooks and should be ready in about 7-8 minutes.
What if your Rava Laddoos won't bind?
Some people may find that they struggle to get their Rava Laddoos to bind properly. If this happens to you, don’t panic!
Instead, add an extra 1-2 tablespoons of melted ghee and try to roll them into balls. If you are reluctant to add more ghee, you can use milk instead.
You may be tempted to use butter instead of ghee, but we highly recommend using ghee for an authentic taste. In fact, ghee is a healthier alternative to butter and is ideal for those who struggle with dairy intolerances as it has lower levels of dairy proteins.
In the unlikely even that you have any leftovers, store them in an airtight container and keep them in the fridge (this is because they are made with fresh milk). They will typically last about 5-7 days when stored properly.
If you love Indian foods, why not try this keto Poori recipe too?