Rava Ladoo – Semolina Sweet Ball

 

                                Rava Ladoo – Semolina Sweet Ball

🪔 Festival Note

Rava Ladoo is a quick, no-fuss Diwali sweet made in almost every Indian home. In Goa, these soft, grainy balls are a must during Diwali Faral preparation. Sonu and Monu love helping Grandma roll them—especially sneaking a bite in between!

Servings: 10–12 ladoos
Cooking Time: 20–25 minutes
Cuisine: Goan / Indian
Author: Puja Raghuvir Naik

📝 Ingredients

1. Rava (semolina/suji) – 1 cup
2. Ghee – 3 to 4 tbsp
3. Sugar – ¾ cup (powdered)
4. Cardamom powder – ½ tsp
5. Warm milk – 2 to 3 tbsp (only if needed)
6. Cashews – 8 to 10 (chopped)
7. Raisins – 8 to 10

👩‍🍳 Method

Roast the Rava:

In a pan, heat 2 tbsp ghee. Add rava and roast on low flame until aromatic and slightly golden. Keep stirring continuously. Remove and let it cool slightly.

Fry Dry Fruits:

In the same pan, add a little more ghee and fry cashews and raisins until golden. Set aside.

Mix the Ingredients:

In a mixing bowl, combine roasted rava, powdered sugar, cardamom powder, fried dry fruits, and the remaining ghee. Mix well.

Shaping the Ladoos:

While the mixture is still warm, take small portions and press them into round ladoos using your palms.

If it feels too dry, sprinkle a little warm milk to bind.

Let Cool & Store:

Once cooled completely, store in an airtight container.

💡 Cooking Tips

• Use fine rava (barik suji) for best texture.
• Powder the sugar finely for a melt-in-mouth taste.
• Add a spoon of desiccated coconut for a richer version.