Rava Laddu
Indian Rava Laddu, also known as Suji Ladoo, is a popular Indian sweet made from semolina (sooji/rawa), sugar, ghee (clarified butter), nuts, and flavored with cardamom. Here’s my favorite recipe.
Rava Laddo is a traditional Indian sweet delicacy enjoyed across the country. Made from roasted semolina (rava or suji), ghee (clarified butter), sugar, and flavored with cardamom, these round, bite-sized treats are a staple in Indian households during festivals, celebrations, and special occasions.
Originating from South India, Rava Laddu has a long-standing history as a beloved sweet. Its preparation varies from region to region, with some recipes including coconut, nuts, or raisins for added texture and flavor.
In Indian culture, Rava Laddu holds significant importance, often symbolizing auspicious beginnings and joyous occasions. It is commonly offered as prasad (religious offering) in temples and during pujas (prayer ceremonies). The simplicity of its ingredients and the ease of preparation make it a popular choice for festivals like Diwali, Navratri, and Holi, as well as for celebrations like weddings and birthdays. Rava Laddu’s delightful taste and cultural significance make it a cherished part of Indian culinary traditions, embodying the warmth and sweetness of Indian hospitality and festivities.
Ingredients and substitutes
- Semolina (Rava/Suji): The main ingredient, provides the base and texture for the laddu.
- Ghee (Clarified Butter): Binds the ingredients together and adds richness and flavor. You can substitute ghee with melted unsalted butter, but the flavor will be slightly different.
- Sugar: Sweetens the laddu. You can place granulated sugar in the spice blender to make your powdered sugar. You can even add 1 tsp of cornstarch to every cup of powdered sugar to prevent caking up.
- Nuts (Almonds, Cashews, Pistachios): Add crunch, texture, and flavor. If you don’t have nuts or don’t want to use them, you can omit them or use desiccated coconut instead for a different texture and flavor.
- Cardamom Powder: Adds a warm, aromatic flavor to the laddu.
- Milk (optional): Used to bind the ingredients if the mixture is too dry.
- For a vegan version, you can use coconut oil instead of ghee and almond milk instead of regular milk.
Tips for success
- Roast the Semolina (Rava) Properly: Roast the semolina on low to medium heat until it turns golden brown and you can smell a nutty aroma. This step is crucial for the flavor of the laddus.
- Use Fresh Ingredients: Use fresh ingredients, especially the nuts and spices, for the best flavor.
- Use Good Quality Ghee: Quality ghee adds a rich flavor to the laddus. If you’re using store-bought ghee, ensure it’s fresh and of good quality.
- Adjust Sugar to Taste: The amount of sugar can be adjusted to suit your taste preferences. Add more or less according to your liking.
- Add Warm Milk if Needed: If the mixture is too dry and doesn’t hold together, add a little warm milk to bind it. Be careful not to add too much, as it can make the mixture too wet.
- Shape the Laddus When Warm: Shape the laddus when the mixture is still warm. It will be easier to shape them into round balls. If the mixture cools down too much, it may become difficult to shape.
- Store in an Airtight Container: Store the laddus in an airtight container once they have cooled completely. They will stay fresh for a few days at room temperature and longer if stored in the refrigerator.
- Experiment with Flavors: Feel free to add other ingredients like desiccated coconut, raisins, or saffron for different flavors and textures.
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Ingredients
- 1 cup (167 g) Semolina sooji/rawa
- 1/2 cup (90 g) Ghee clarified butter
- 3/4 cup (90 g) Powdered sugar
- 2-3 tbsp finely Chopped nuts like almonds, cashews, pistachios
- 1/2 tsp Cardamom powder
Instructions
- Heat a heavy-bottomed pan over medium heat and add the semolina. Roast the semolina, stirring constantly, until it turns light golden brown and you can smell a nutty aroma. This should take about 8-10 minutes.1 cup Semolina
- Add the ghee to the roasted semolina and mix well. Continue to cook, stirring constantly, for another 5-7 minutes until the mixture starts to come together and turns a deeper golden brown.1/2 cup Ghee
- Turn off the heat and let the mixture cool down slightly. Add the powdered sugar, chopped nuts, and cardamom powder to the warm semolina mixture and mix well. Allow the mixture to cool down a bit more until it is warm to the touch but still manageable.3/4 cup Powdered sugar, 2-3 tbsp finely Chopped nuts, 1/2 tsp Cardamom powder
- Take small portions of the mixture and shape them into round balls/laddus. If the mixture is too dry to hold together, add a little warm milk to bind it.
- Allow the laddus to cool completely before storing them in an airtight container.
Recipe Notes
- Roast the Semolina (Rava) Properly: Roast the semolina on low to medium heat until it turns golden brown and you can smell a nutty aroma. This step is crucial for the flavor of the laddus.
- Use Fresh Ingredients: Use fresh ingredients, especially the nuts and spices, for the best flavor.
- Use Good Quality Ghee: Quality ghee adds a rich flavor to the laddus. If you’re using store-bought ghee, ensure it’s fresh and of good quality.
- Adjust Sugar to Taste: The amount of sugar can be adjusted to suit your taste preferences. Add more or less according to your liking.
- Add Warm Milk if Needed: If the mixture is too dry and doesn’t hold together, add a little warm milk to bind it. Be careful not to add too much, as it can make the mixture too wet.
- Shape the Laddus When Warm: Shape the laddus when the mixture is still warm. It will be easier to shape them into round balls. If the mixture cools down too much, it may become difficult to shape.
- Store in an Airtight Container: Store the laddus in an airtight container once they have cooled completely. They will stay fresh for a few days at room temperature and longer if stored in the refrigerator.
- Experiment with Flavors: Feel free to add other ingredients like desiccated coconut, raisins, or saffron for different flavors and textures.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
