Saturday, 1 October 2016

Rava Ladoo !

Wish you all a very happy Navratri. Navratri is the festival dedicated to the hindu Goddess Durga and celebrated all over India. Though the way of celebrations and rituals differ by region , devi is worshipped in nine different forms. The tenth day is Vijayadasami or Dussehra, 
As the festive season begins , I will be posting more of sweets and other prashad recipes generally made for naivedyam. 
To start with, this simple yet delicious recipe of Rava Ladoo is made with ghee roasted semolina combined with coconut , sugar and dry fruits.
Though it is made in other ways too I prefer this way as its simpler. Some people make sugar syrup and mix rava to it and and then form balls. I will post that way of making rava ladoo sometime later.
Some more sweet recipes that you might want to refer can be found HERE

INGREDIENTS (Makes 13 - 14 Ladoos)

  • 1 cup Rava (Semolina/Sooji)
  • 1/4 cup Grated coconut (preferably dessicated coconut) (optional)
  • 1/4 cup Ghee
  • 3/4 to 1 cup Sugar (powdered)
  • 10 Cashewnuts
  • few raisins
  • a pinch of cardamom powder
  • 1/4 cup warm milk (as needed)


  • Heat one tbsp of ghee in a kadai/pan and fry the halved/broken cashewnuts till they are slighty brown.
  • Then add the raisins and fry till they puff up. Remove from pan and keep aside until needed.

  •  Heat the remaining ghee in the same pan, and once it melts add the rava and start roasting it in medium flame. 
  • Make sure you stir it continuously so that the rava is roasted evenly.

  •  After 5 to 6 minutes, you will a nice aroma wafts indicating that the rava is getting roasted well, add the desiccated coconut and keep roasting for another 3 - 4 minutes.
  • Then add a pinch of cardamom powder and the fried dry fruits and nuts to the rava.

  •  Meanwhile powder the sugar in a mixie/blender and add it to the rava. Just give a mix and turn off stove. 
  • Remove from heat and then allow it to slightly cool for a couple of minutes.

  • Then sprinkle some warm milk in portions, and take around 1 - 2 tbsp of the mixture in hand and press tightly within your palm to give a ladoo shape.
  • Initially it may not look perfect round , just keep rolling the ball within your palms till you get a perfect round.  Repeat for the remaining mixture.


  • Adjust sugar as per taste. You can add up to one cup if you like it sweeter.
  • Roasting rava is important and make sure you roast them evenly in ghee.
  • Rolling ladoos is little tricky and you may not get the shape and the ladoo may crumble initially. Its just a small knack and you will get it once you make few ladoos. 
  • Just press the rava mixture tightly within your palms and then slowly roll to give  them a round shape. And you have to shape them when it is still hot (warm) to handle.
  • Do not add more milk , then you cant make into ladoos. Just sprinkle little to give moisture moisture when shaping them. If its too dry you cant shape them.
  • After making them into ladoo balls, initially it will be soft and you have to handle them gently. Once they are cool it will harden a bit and will hold the shape easily.
  • Store them in an air tight container / ziplock bag and you can store them for upto a week or more.

With Love,


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