11 July, 2016
Rava – khoya Ladoo / Semolina Ladoo / Suji Ladoo
Date – 8.7.2016
One of the very easy rava ladoo is popular sweet in India. This ladoo is made up of rava, khoya, coconut, sugar, nuts and ghee. Normally when people make rava ladoo that will be hard but I really do not like hard one. Here the method I am following will make soft and delicious ladoos.
It is very important that when you make this ladoo, always use fine rava, very fine or powdered sugar and soft khoya. Here I am using homemade khoya but you can use store brought good quality khoya.
I learnt this recipe from my MIL, the only difference is that, she just sprinkle little milk and hear I am adding ½ cup of milk for 2 cups of rava which gives it a nice texture and easy to bind. So try this easy and super delicious rava ladoo. And if you like my recipes please do not forget to click like button on my facebook page for regular updates.
Preparation time – 5 minutes
Cooking Time – 20 -25 minutes
Recipe type – sweet / dessert
Cuisine – Indian
Serve – 28 – 30 ladoos
Measurement cup used – 1 cup = 220 ml
Rava / semolina / suji (fine variety) – 2 cups
Mava / khoya – 1 cup (crumble or grated)
Desiccated coconut / khopra – ½ cup
Sugar – 1 cup ( use fine or powdered sugar)
Ghee / clarified butter – 1/3 – ½ cup
Milk – ½ cup
Cashew nuts – 8-9 (chopped)
Resins / kishmish – 1 tbsp
Cardamom powder / elaichi powder – ½ tsp
Heat 2 tbsp of ghee in a thick bottom kadai , add chopped cashew nut, fry till light brown then add resins fry them for few seconds. Take them out and keep aside.
Add remaining ghee and add rava.
Stir often and roast till it is fragrant and change color. But do not roast till brown. Keep the flame at low – medium it will take about 10 minutes.
When the rava turns slight pink add desiccated coconut and roast just for a minute. Not more than that.
Add crumbled or grated khoya, stir very well and mix nicely. Maintain low flame.
Now add powdered sugar and stir for 2 more minutes at low flame.
Add fried cashew, resins and cardamom powder. Stir well.
Finely pour milk all over the kadai and turn off the flame, mix well with the spatula.
Wait for 10 minute and let the mixture cool down little.
Apply ghee on your palm and make ladoos.
When the ladoos cool down completely, keep them in air tight jar.
Use thick bottom kadai for making ladoos.
Khoya should be soft otherwise your ladoos may turn hard.
Adding milk is very important, if you will not add it then it will difficult to bind ladoo or ladoos will be hard.
Use fine variety sugar or powdered sugar.
Use fine rava.
Heat 2 tbsp of Ghee
First add cashews when they are light brown add resins, fry till cashews turn golden brown
Take them out
Add the remaining ghee
Add fine rava
Roast them over low flame
Roast till it is fragrant and change color
Add desiccated coconut, roast for a minute
Add crumbled khova, mix well
Add powdered sugar, stir for 2 more minutes at simmer
Add cashew – raisins and cardamom powder, mix
Finely pour the milk all over the kadai and turn off the flame
Mix very well
wait for some time then apply some ghee on your palm and make ladoo
Rava ladoo is ready
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