Rava Laddu Recipe | How to make Rava Laddu at home | Suji ke Laddu | Rava Ladoo Preparation
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Rava Laddu Recipe | How to make Rava Laddu at home | Suji ke Laddu | Rava Ladoo Preparation -There are those Rava Laddoos that melt in your mouth, regardless of how many days ago they were made. Here is a step-by-step recipe with images and video for the Rava Laddoo recipe.
Rava Laddoo is made in a different way in each state across our country. There are some small but significant changes in the recipe. I am posting this recipe with the best tips and small changes that I made in my own style
Usually, Rava Laddoos become hard by the second day. Still, if you follow my tips, they stay juicy even after a week.
Please do read these tips before you start on the recipe.
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Tips
Bombay Rava: I have used Rava we use in the making of Upma. Rava needs to be roasted on a low flame until it has a pleasant aroma and turns golden. Only then Rava Laddoo tastes good. If Rava is perfectly roasted, it gives out fragrance the way Cashew Nuts give out when roasted.
Raw Coconut: If you soak Raw Coconut in Rava for at least two hours, the Rava absorbs the Coconut Milk and enhances its taste. And the Rava Laddoo lasts longer.
Sugar Syrup:Sugar Syrup has to definitely come to a stringy constituency> Only then it is possible to roll Laddoos. Or they will crumble.
How to roll the Laddoos?:
The Laddoo needs to be rolled while it is still a little warm, Only then it sticks together, or it crumbles.
If you cannot roll a round Laddoo, it means the Sugar Syrup has become too thin. For some reason you are not able to roll a round Laddoo, add some heated Milk and remix it. But remember that if you add Milk, the Laddoos won't last for more than 3-4 days
Rava Laddu Recipe | How to make Rava Laddu at home | Suji ke Laddu | Rava Ladoo Preparation - Recipe Video
Rava Laddu Recipe | How to make Rava Laddu at home | Suji ke Laddu | Rava Ladoo Preparation
Prep Time 5 mins- Cook Time 15 mins
- Resting Time 2 hrs
- Total Time 2 hrs 20 mins
Servings 20
Ingredients
- 1 cup Bombay Rava/Semolina (250 gms)
- 1/2 cup Grated Raw Coconut
- 3 tbsps Ghee (50 gms)
- 10 - 15 Cashew Nuts
- 10 - 15 Raisins
- 1 cup Sugar (175 gms)
- 100 ml Water
- 3 - 4 Cardamom Powder
Instructions
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Mix Raw Coconut and Rava and let it rest for 2 hours.
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Heat Ghee in a pan and fry Cashew Nuts and Raisins, and set them aside.
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Now add the Rava that has been allowed to rest for 2 hours and roast it on a low flame until it turns light golden. It has to be roasted only on a low flame, and it takes 20 to 25 minutes.
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In another pan, pour Water and Sugar and boil it until you get stringy syrup.
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Once you get Stringy Syrup, switch off the stove and add the roasted Rava, Cashew Nuts and Raisins and mix well. Let it rest until it becomes lukewarm.
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The Laddoos have to be rolled while the mixture is still lukewarm or it becomes too dry. Take the lumpy Rava, smash and add Cardamom Powder. Apply some Ghee to your hand, and then roll the Laddoos.
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Once they are completely cool, store them in an airtight container. They stay fresh for at least a week.
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