Rava laddu is one of the first sweets that I learned to make. With minimal ingredients and minimal cooking time involved, it has always been one of my to-go sweets when I need an offering for prayers. The hardest part about this recipe is working fast to roll the laddu into neat balls while the mixture is still hot, and to be honest it’s really not that hard. Today I’m sharing this super easy version with you all. It makes a dozen but you could easily double or triple the recipe as needed.
Rava Laddu RECIPE
- 20 raisins
- 12 cashews, halved
- 1 cup rava (semolina)
- 2 Tbsp. ghee
- 2/3 cup sugar
- 3 Tbsp. milk
- a pinch of freshly ground cardamom
- In a heavy bottomed pan, on medium heat, melt the ghee. Add the raisins and cashews and fry until the cashews turn golden. Remove the raisins and cashews and set aside.
- In the same pan, add the rava and roast the rava stirring constantly, until the rava turns a shade darker and turns aromatic. Be careful not to burn the rava.
- Add the sugar and cardamon powder and stir until well incorporated. Add the raisins and cashews into the rava mixture.
- Add the milk one tablespoon at a time until the rava mixture starts to clump together. Turn off the heat.
- Coat your hands lightly with ghee, and once the rava mixture is not too hot to handle, roll into 12 balls.
- Let cool, and enjoy!
- Make sure to work fast as once the mixture cools, it will not form into a ball.
- If the mixture is too dry, add a teaspoon of milk at a time until the mixture starts to clump together.