Rava laddu recipe
Rava laddu recipe – Rava ladoo or suji ladoo is a brilliant fast SWEET RECIPE that's fragrant & tastes scrumptious with a slight crunch that comes from roasted semolina. Rava laddu is made with only some elements like semolina, coconut, sugar, nuts and ghee/milk.
It's a newcomers recipe and wishes no experience. Rava laddu may also be made with out coconut, however the addition of dried coconut (copra) provides an excellent aroma to the rava ladoo. Recent coconut or desiccated coconut may also be used.
To make rava laddu recipe, I used ghee for binding. You can even use milk. However the style differs totally. If utilizing milk for binding, I recommend making it contemporary and use it with in few hours or refrigerate and use inside a day.
I'm sharing the way in which my mother would make rava laddu at dwelling. This recipe doesn't require sugar syrup so it's easy, fast and simple to make.
Tricks to make good rava laddu
Frying rava: The important thing to creating good rava laddu is to fry the rava nicely on a low to medium flame. It may be achieved with or with out ghee till it begins to odor good and fragrant.
Nevertheless it should not brown because the aroma completes modifications. Preserve stirring continually till it's achieved to stop browning or burning of the rava.
Texture of rava: Rava ladoo isn't made with high-quality powder. The principle style comes from the marginally crunchy rava within the rava laddu. So all the time powder the roasted rava to a rough powder and never high-quality.
However in the event you want clean rava ladoo then it's also possible to make a high-quality powder.
Ghee: Rava laddu has so much to do with the standard of ghee used. Good high quality ghee not solely enhances the aroma and style of the ladoos but additionally retains them good for a lot of days.
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Which rava is used to make rava laddu?
1. Bombay rava or high-quality rava is used to make rava laddu. Don't use the coarse selection because it doesn't get roasted nicely.
2. If utilizing chiroti rava, you may completely skip the mixing half and simply use it immediately after roasting.
Rava ladoo or rava laddu is a south Indian candy that's fragrant & tastes scrumptious with a crunch that comes from the roasted semolina. Rava laddu is made with semolina, powdered sugar, nuts and ghee. This recipe will yield you one of the vital scrumptious rava laddu which can be fast to make throughout festive season.
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Prep Time15 minutes
Cook dinner Time5 minutes
Whole Time20 minutes
Servings15
INGREDIENTS (1 CUP = 240ML )
Elements for rava ladoo
1 ¼ cup high-quality rava or high-quality semolina or suji (refer notes)
¼ cup coconut contemporary or desiccated (optionally available)
¾ cup sugar
2 to three inexperienced cardamoms or elaichi
¼ cup GHEE + (2 tbsp Non-compulsory, use as wanted)
10 raisins or as wanted
10 cashews or as wanted chopped
HOW TO MAKE THE RECIPE
Preparation for rava laddu
Add 1 to 2 tbsp ghee to a pan and warmth it.
Fry rava on a low to medium warmth till it begins to odor good and fragrant. Preserve stirring whereas frying to stop burning.
When the rava turns mild and crunchy switch to a plate. Put aside to chill.
In the identical pan dry roast coconut as nicely till fragrant. Preserve this too apart.
Powder sugar together with cardamoms finely in a mixer.
Anticipate 1 to 2 minutes then add roasted rava and coconut to the mixer jar.
Mix collectively as soon as extra to make a barely coarse powder. This retains a slight crunch within the rava laddu.
Making a high-quality powder will alter the feel. For those who like high-quality powder you can also make it.
Switch this rava laddu combination to a mixing bowl.
How you can rava ladoo
Warmth ghee in the identical pan. Fry cashews in ghee till flippantly golden.
Add raisins and shortly stir. Take away the cashews and raisins to the rava combination.
Subsequent pour the recent ghee as wanted and blend with a spatula. You might want to make use of up your entire quantity of ghee.
Take small parts of the combo and press down tightly in your fist to form a rava laddu. You have to to be fast in doing this earlier than the combination cools down.
If the rava laddu combination turns dry and doesn't bind, then warmth up extra ghee in the identical pan and add scorching ghee to the combination.
I used solely ¼ plus 2 tbsp. If you're unable to bind the combination then it means there may be not sufficient ghee. An excessive amount of ghee may also disintegrate the ladoos.
Retailer rava ladoo in air tight jar. Rava laddu retains good for a couple of month at room temperature if coconut isn't used.
Energy: 76kcal | Carbohydrates: 10g | Fats: 3g | Saturated Fats: 2g | Ldl cholesterol: 8mg | Sodium: 13mg | Potassium: 7mg | Sugar: 10g | Vitamin C: 0.1mg | Calcium: 1mg | Iron: 0.1mg
NOTES
Rava and coconut collectively needs to be 1 ½ cup . You possibly can alter the ratio of those two to fit your style. If not utilizing coconut, you need to use 1 ½ cup rava alone. oryou also can use 1 cup rava and ½ cup coconut.
Please make sure you use high-quality rava in any other case the rava laddu is not going to bind.
If you're a newbie or new to Indian cooking, I extremely recommend you to verify the supporting step-by-step photographs for greatest outcomes. Step-by-step photographs with description out there beneath after the recipe card.
Preparation for rava laddu
1. Warmth 1 to 2 tbsp ghee in a pan to fry rava. You can even dry roast.
2. When it melts, add 1 ¼ cup semolina/ suji/ rava and start to fry on a low to medium warmth till fragrant.
3. Preserve stirring continually to keep away from the rava burning. Don't brown or discolor the rava. When it's achieved, rava turns crunchy and lightweight. Take away this to a plate.
4. In the identical pan, roast ¼ cup coconut till it begins to odor good. You should use any contemporary or desiccated coconut. You can even skip coconut in the event you want to preserve the ladoos for greater than every week. Preserve this apart as nicely with the rava.
5. Add ¾ cup sugar to a blender together with 2 to three inexperienced cardamoms.
6. Make a high-quality powder.
7. Add cooled rava and coconut to the identical jar. You can even skip mixing coconut, however blended coconut makes the rava laddu aromatic.
8. Mix it to fit your liking. I wish to make it not too high-quality however barely coarse to maintain the crunch of rava. The crunch tastes good in rava laddu. A high-quality powder will alter the style of rava laddu. For those who want it's also possible to make a high-quality powder. Switch the combo to a bowl.
How you can make rava laddu or rava ladoo
9. Warmth the remainder of the ¼ cup ghee in the identical pan. Add break up or chopped cashews and fry till mild golden.
10. Then add raisins and fry till they flip plump.
11. Flip off the warmth. Retain 2 tbsp. ghee within the pot and pour the remainder to the rava. Ensure that the ghee is scorching if you add it to the combo, this helps to bind nicely with lesser ghee.
12. Combine every little thing nicely within the bowl. Press down with the spoon.
Rolling rava laddu
13. Stir and blend nicely. Take small parts of the combination and press down the combination in your fist to form rava ladoo. After half the amount is finished, it's possible you'll want so as to add extra ghee. Then add up the remainder of the ghee little by little. Ensure that the ghee is scorching.
Don't add your entire ghee at one time, use it solely just a little when wanted. If the combination doesn't bind nicely, it means the amount of ghee is much less. So warmth up extra ghee and pour. An excessive amount of of ghee may also forestall the combination from binding.
Retailer rava ladoo in air tight jar and use with in 1 to 2 weeks. Deal with with moist free arms for longer shelf life.
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