Rava Laddu Recipe - Suji Ladoo Recipe (Sweet semolina balls)

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil offers a dairy-free option while maintaining richness.

sugar

🥗Healthier: jaggery

💰Cheaper: brown sugar

Jaggery adds a unique flavor and is less processed.

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds are healthier, while peanuts are more affordable.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free substitute, while water is a budget option.

Add semolina & desiccated coconut to a pan and dry roast it on a medium to low flame stirring constantly for 6 to 7 mins.

It has to be evenly light golden without browning or burning. When it turns aromatic, light and crunchy, turn off the stove. Transfer this to a plate & cool down.

To a grinder jar, add sugar and cardamoms. Grind it to a fine powder and rest it in the jar itself for 2 to 3 mins.

When the semolina cools down, add it to the same grinder jar.

Grind to a slightly coarse powder. Taste test this. It has to be slightly coarse and not very coarse. If it is too coarse the ladoos will not bind. Transfer this to a mixing bowl.

Pour ghee in a hot pan. Add cashews & fry on a medium flame until light golden.

Then add the raisins and stir for 30 seconds. Turn off the heat.

Pour this hot ghee along with nuts and raisins to the rava laddu mixture.

Stir it with a spoon and not use your hand yet as it is too hot.

Once the ghee incorporates well, use your hand and mix everything well.

Take small portions of this mixture to your palm and press down hard with your finger to form a ball.

Form the ladoos while the mixture is still hot. You will be able to make 10 to 11 rava laddus. If the mixture does not bind well, heat more ghee or milk in the same pan and add it to the mixture, 1 tablespoon at one time until you are able to do it.

Store them in an air tight jar at room temperature and use up within a month.

Cooking Techniques

Spice Level:

Dietary

Allergens