Deepavali invariably means laddus. As far as I can remember we have always made laddus for every deepavali. Growing up, I have watched dad make boondi laddus effortlessly year after year. While making boondi is so time consuming, it is equally laborious making perfect shaped round laddus. Once I started cooking, I began keeping up with the family laddu tradition and made Boondi Laddus. My mom is huge fan of my laddus even from the days they were not so perfect.
At my in-laws place, Deepavali is not complete without Rava Laddus. Those incredibly simple and yet amazingly tasty cousins of Boondi Laddus, these Rava Laddus are recent addition to my food loves. While amma made rava ladoos growing up, we never made them for Diwali. But all that changed after getting married and every year, we religiously make a big batch of rava laddus.
There are many variations to this recipe, especially in terms of the measurements. I have stuck with what I know from my mom and mother-in-law. For laddu lovers and people with sweet tooth, this recipe is a must try as you will not know how many you will end up gobbling in one go 😀
With not much effort and time, this recipe makes a good batch of Rava Laddus! I always use medium sized semolina for making rava laddus so that there is a little bite to it. Also, how can I not mention about the peeking cashew and raisin from every laddu?! While that looks great, people like my aunt mix the cashews and raisins through the rava mixture so it is like a surprise when you do get more than one cashew or raisin 🙂
To make Rava Laddu
What I used –
- Rava/Semolina, 1 cup
- Sugar, 3/4 cup
- Fresh Coconut Grated, 1/2 cup
- Green Cardamom, 2-3
- Warm Milk, 1/3 cup or less
- Ghee, 1 tsp
- Cashews Whole, 8-9
- Raisins, a few
How I made –
1. In a thick bottomed pan, heat 1 tsp of ghee and fry cashews & raisins until golden brown. Set aside.
2. In the same pan, dry roast rava/semolina until it is nicely fragrant. It should take about 4-5 mins. Remove it onto a plate. In the same pan, dry roast fresh coconut for 3-4 mins until it is devoid of any moisture. Add crushed green cardamom. Add the roasted rava/semolina along with the sugar and mix everything on low flame for a couple of mins. Remove onto a large plate.
3. Sprinkle few tbsp. of warm milk and mix it with the rava mixture. As the mixture is warm enough to handle, make equal sized round balls. Stick on cashew and raisin per laddu and press the laddu tighly, rolling it together.
4. Add milk in small quantities into small batch of the rava mixture. If the milk is poured all over the mixture, it might turn watery. Adjust the milk to dry ingredients ratio depending on how heard/easy it is to roll the laddus. Repeat the same with the rest of the mixture.
5. Let the laddus cool down completely and once they are set, store them in an air tight container. Stays good outside for 2 days and for longer shelf life, refrigerate.
- There is no need for rava/semolina to change color while roasting. As soon as there is a nutty aroma, it can be removed from heat.
- It is necessary to remove any moisture in coconut for longer shelf life. Roast on low flame, continuously stirring.
- Adjust quantity of sugar as needed. You can go upto 1 cup or go down to a little more than ½ cup.
- Adding everything together into the pan for couple of minutes is to bring the mixture to temperature. No need to roast/fry for long before making laddus.
- Instead of setting one cashew/raisin per laddu, roasted cashews/raisins can be added to the mixture and made into laddus. There is an element of surprise in doing this 😀
- Don’t pour all milk at once. Work in batches by adding milk in small quantities so that even if it turns watery, dry mixture can be mixed together to adjust the consistency.
- Roll the laddus tight to ensure the shape stays intact.
- For longer shelf life, refrigerate.