Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.
Rava Ladoo or Suji Ladoo
Rava ladoo, also called suji ladoo, is a simple South Indian sweet that can be prepared easily with a few basic and easily available ingredients. This sweet is often made for festivals and other special occasions.
Rava ladoo can be made in various ways. Whether to use sugar syrup, milk, khoya, and coconut are all options that can be adjusted.
Rava is made by grinding husked wheat. It is a rich source of magnesium and iron, which supports the growth of healthy red blood cells. Rava is also low in fat, sodium and cholesterol.
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- 1 cup fresh coconut, grated
- 2 cups rava or sooji (the texture can be coarse, medium or fine)
- 3/4 cup sugar powder, or grind 1 cup of sugar to powder
- 10 tablespoons ghee, or as needed
- 1/4 cup cashews and raisins
- 1/4 cup warm milk
- Grate the fresh coconut and set aside.
- Grind the sugar to powder (or use 3/4 cup powder sugar). Set aside.
- In a pan, heat 1 tablespoon of ghee. Add cashews and raisins. Fry till the cashews turn golden and the raisins puff up. Remove the cashews and raisins from the pan and set aside.
- To the same ghee, add 2 cups of rava or suji. Fry till it changes to a light golden color and turns aromatic. Stir continuously for even roasting.
- Add the grated coconut to the pan. Fry over low flame for 5 minutes.
- Add 2 tablespoons of ghee and continue to fry over low flame for 5 more minutes. Now the rava will turn to a crumbly texture.
- Add the powdered sugar, and mix well.
- Add 2 tablespoons of ghee and continue to fry the mixture for 5 more minutes or until the rava starts to combine (add more ghee in between if the mixture becomes dry).
- Add the fried cashews and raisins back into the pan. Mix well.
- Add 1/4 cup of milk in batches. Mix to make the mixture a single mass. Add more ghee if required and switch off the flame.
- Cool the mixture slightly, moisten your hand with some drops of ghee and shape the ladoos (take a small portion of the mixture into your palm and press well to bind it).
- Store ladoos in an airtight container and enjoy.
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Tips and suggestions
- Coarse rava or fine rava can be used to make ladoo.
- Roasting rava with ghee will enhance the flavor of the sweet.
- The quantity of the sugar can be altered as per your taste preference.
- You can omit the coconut, if you prefer. You can just use rava, ghee and sugar to make this sweet.
- Cardamom powder can be added to enhance the flavor.
- Do not roast the rava over high flame; it will turn brown.
- You can replace fresh coconut with dry or desiccated coconut.
- If you are using fresh coconut, ladoos may not keep well for more than a week. Refrigerating will help preserve them longer.