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Rava Laddu (Sooji Ladoo)

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Rava ladoo is a traditional Maharashtrian sweet. This is a popular ladoo prepared almost in every household for all the festivals. Rava ladoo is a simple and easy recipe but still exotic. Rava ladoo is made with roasted rava (sooji), coconut, ghee, sugar and nuts.

Will make 14 ladoos

Preparation time: 10 minutes

Cooking time: 20 minutes

Rava Laddu Recipe by ManjulaIngredients:

  • 1 cup sooji coarse, rava or semolina
  • 1/3 cup coconut powder
  • 1/4 cup clarified butter or ghee
  • 3/4 cup fine sugar
  • 2 tablespoons cashews crushed
  • 1 tablespoon raisins
  • 1/4 teaspoon cardamom crushed
  • Approx. 1/4 cup milk boiling hot

Method

  1. Heat one tablespoon of clarified butter in a small pan over medium low heat; roast the cashews for about 2 minutes until light golden brown. Add raisins and roast for another minute, raisins will be puffed. Turn off the heat and transfer them in a bowl. Set aside.
  2. Heat the remaining clarified butter in a frying pan over low medium heat; add rava and roast until it changes the color lightly this should take 6-7 minutes. It is important to stir continuously making sure rava roast evenly.
  3. Add coconut and roast stirring continually for about 2 more minutes. Add nuts, cardamom, and sugar stir until everything mix well. Turn off the heat.
  4. Add about 2 tablespoons of hot milk, mix it well mix should be moist add more milk as needed.
  5. Allow the mixture to cool slightly. Make about 14 ladoos little smaller then golf ball, pressing about 1-1/2 tablespoon mixture between your palms. Add little more milk if you are enable to hold the mixture.
  6. Serve them after at least one hour. Ladoos can be stored in air tight container for about 10 days.

You will also enjoy! Puran Poli Maharashtrian specialty, Cereal Chivda a quick snack.


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42 thoughts on “Rava Laddu (Sooji Ladoo)

  1. I tried it but not that soft as we make upma….is that so…tastes good….is it ok for giving to toddlers since we are not cooking it by adding water?

  2. Hello,

    Can icing sugar be used instead of fine sugar? What about brown sugar, can this work and give the same results?

    Thank you

    Marie

  3. Hi… Thank you for the recepie… just wanted to check do you mean fresh grated coconut or desiccated coconut powder? Thanks

  4. Majulaji, I made these today for Diwali and they have come out superrrr, the best sooji laddoo I have ever eaten. The proportions are perfect. Thanks for a great recipe , I have made many of your recipes and always got great results.

  5. Hi Manjula.
    Just a little query.
    Do these laddus tend to get spoilt coz of use of milk??? Do we need to refrigerate them, if we wanna store them for a longer period of time???

  6. Can we leave out the coconut? Will this change the recipe anyway like taste and ease of making. I am not crazy about coconut in sweets.

  7. Do we have to make the laddos when the mixture is very hot. Will it get hardened if the mixture becomes cold.

  8. Thank you so much for the recipe, they look delicious, I’m going to try it right away for Satyanarayan puja we have today.

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