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Prep Time15 minutes
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Cook Time10 minutes
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Serving20
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Serv Size1 piece
Rava laddus are one of those timeless sweets that bring a wave of nostalgia with every bite. Made from roasted rava (also known as semolina), milk, sugar, and a handful of pantry staples like ghee, cardamom, and dried fruits, these soft and crumbly laddus come together quickly in under 30 minutes. For me, they’re deeply rooted in childhood memories, when these warm, sweet balls were a favorite after-school treat or a surprise in the snack box.
Rava, or semolina, is a coarse flour made from durum wheat, commonly used in Indian cooking to prepare everything from breakfast dishes like upma to festive sweets like this one. Roasting the rava is key to bringing out its nutty aroma and ensuring a perfect texture. While the basic recipe calls for milk, I sometimes like to switch it up with a splash of condensed milk (cutting back on the sugar, of course) for a richer, creamier finish that elevates the laddus to a whole new level. No matter how you make them, they’re a reliable go-to for an evening snack or when that sweet craving hits.
Ingredients
Rava Laddu
Directions
This quick and easy Rava Laddu recipe comes together in just a few simple steps. With a bit of roasting and mixing, you’ll have a plateful of soft, sweet laddus ready in no time. Perfect for last-minute guests or a sudden sweet craving!
Fry the cashews and raisins: Heat the ghee in a non-stick pan over medium heat. Add the cashews and raisins, and fry them until the cashews turn golden and the raisins puff up. Remove them with a slotted spoon and set aside.
Roast the rava: In the same pan, add the rava (semolina) and sauté it gently on low to medium heat. Roast it well, stirring continuously, until you get a nutty aroma, but be careful not to let it brown.
Add the sugar, coconut, and cardamom: Stir in the sugar, freshly powdered cardamom, and grated coconut. Sauté the mixture for a minute or two until everything is well combined.
Mix in the milk and fried dry fruits: Turn off the heat. Add the fried cashews and raisins back into the pan, followed by the milk. Mix everything thoroughly until the mixture comes together and can be shaped.
Shape into laddus: While the mixture is still warm (but not too hot to handle), take small portions and roll them into smooth balls. Set them aside to cool and firm up completely.
Cool and store: Once cooled, transfer the laddus to an airtight container. Rava Laddus can be stored at room temperature for up to 5 days.
Conclusion
Enjoy these soft, crumbly laddus fresh, or store them in an airtight container for up to 5 days. Whether you're making them for a festive occasion or as a sweet little pick-me-up with your evening tea, these rava laddus are always a delight. For an extra indulgent twist, try swapping milk with condensed milk — it takes this humble treat to the next level!
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