Rava Laddu: How to Make This Sweetest Dish at Home

Introduction

Rava laddu now we are telling you a very easy laddu recipe. This is not the recipe of Gram flour motichoor, coconut laddu, but the recipe of laddu made from Rava semolina. You can make rava laddu to offer during Pooja in a small and big Diwali. You can also sweeten the mouths of guests by gifting them sweets during Diwali or any important occasions or festivals. So let us know the recipe for making rava laddu.

What is Required to Make Rava Laddu:

Unlike other Indian laddu, this one requires only a few mean ingredients. It is prepared from roasted semolina, coconut, sugar, and dry fruits.

Milk and Honey in Rava Laddu:

There are many easy recipes for rava laddu for example with khoya with condensed milk and even with honey. But traditionally it is prepared only with sugar syrup and milk used as binding agent. Some people don’t like milk but I add it while shipping the laddu or if the semolina becomes bridal after adding the sugar syrup.

Shaping of Laddu:

In a laddu simply add coconut to prepare a semolina coconut laddu recipe. Alternatively, use desiccated coconut for better shelf life.

Adding Flavors in Rava Laddu:

Some important tips and advice for a perfect and smooth rava laddu recipe. Firstly use coarse rava to get a nice texture to the laddu and roast it with fresh oil for more flavor. Also, make sure to increase or decrease the amount of sugar as per your taste buds. Finally, if the mixture turns Brighton add a few tablespoons of milk and make laddu’s.

The Special Ingredients of Rava Laddu:

1: Firstly in a wide Pan fry 6 chopped cashews and two tablespoons of raisins with 1/4 cups of oil.

2: fry until the rising power up and the cashews turn golden brown.

3: in the same pan add one cup of rava and fry on low flame.

4: until it turns light brown changes color and becomes aromatic.

5: further add 1/4 cup of desiccated coconut and fry for another minute.

6: switch off the flame and let the rava cool to room temperature.

7: Meanwhile, take another vessel and prepare sugar syrup by taking one cup of sugar and 1/4 Cup water.

8: stir well to dissolve the sugar.

9: Boil for a further 5 minutes or until you get a stringy consistency.

10: switch off the flame at roasted rava in sugar syrup.

11: also add roasted cashews, raisins, and 1/4 teaspoon cardamom powder.

12: stir continuously to avoid the formation of any lumps.

13: After a minute the rava absorbs the sugar syrup.

14: When it is still hot enough prepare laddu with your palm. if it becomes hard or if the laddu are breaking 2 to 3 tablespoons of hot milk little by little mix well and prepare a small round shape laddu from the mixture.

15: finally serve rava laddu or suji laddu once cooled completely or stored in an airtight container for two weeks.

Rava laddu

Conclusion

Rava laddu roast the low to medium flame otherwise the rava will burn the sugar syrup and should attend just a strange consistency. Do not boil too much otherwise the laddu becomes hard. If the laddu mixture becomes hard and is not able to make laddu. Then add two to three tablespoons of hot milk little by little mix well and prepare a small round laddu on the mixture also if you don’t like the taste of coconut then leave out the coconut.

Finally, rava laddu is ready to stay good for up to a month when refrigerated with a minimum of 2 weeks when stored in the refrigerator or a tight container as you wish. Now you can enjoy your laddu with one hot cup of tea from watching your favorite TV series and you enjoy your gatherings, like family and children. Rava laddu is a very common dish all over India and its taste is so delicious.

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