Rava ladoo is a popular Indian sweet, made for diwali, varalakshmi nombu, Janmashtami and other festivals too. It is a sweet made using sooji | semolina. I remember my grandmother making in bulk during festival season. Also, have seen in some houses they add milk for making sooji ladoo. But that reduces the shelf life of the rava ladoo. This ladoo is made by grinding the roasted rava and mixing it with powdered sugar, finally, hot ghee is added to it and made into ladoos. Some people grind the rava coarsely to get a grainy texture. But personally, I love the smooth texture of the ladoos, so I always grind this smoothly. Also check out besan ladoo, paan coconut ladoo, Ragi rava ladoo, Milk powder ladoo and bakery style ladoo
In a pan roast the Rava for 2-3 minutes on medium flame. Do not get it burnt or change the color. It should be hot.
Allow this to completely cool. Grind this in a mixie.
Then add sugar to this and add the cardamom powder or cardamom pods to this. This ensures even mixing. Grind this into a fine powder.
Transfer this mixture to a wide bowl. Add the roasted cashew also to this and mix well. Melt the ghee and the cashew nuts.
Once it becomes golden brown add the hot ghee to the bowl. Mix well with a spoon and make it into round balls.
The mixture will be easy to handle only. If you feel that you can’t make balls, add 1-2 tsp of hot ghee.
This can be stored in an air-tight box at room temperature for 4-5 days.
Dish in 30 minutes event with Giveaway ~ sweets Ongoing Event – CWF – Whole Wheat Flour happy janmashtami this i have not tried in my life. everytime i think of making it, something or the other crop up. my mil used to tell me eppathan pannaporayo. i must try this
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