Rava Laddu, also known as Rava Ladoo or Suji Laddu, is a delightful and easy-to-make Indian sweet dish. This popular treat, crafted from semolina, ghee, milk, and sugar syrup, is a staple during festive occasions like Diwali, Holi, and Pongal. Additionally, its quick and simple preparation makes it a perfect sweet snack for regular days as well.
Begin by heating ghee in a pan over medium heat. Add cashew nuts and raisins, sautéing them until the raisins plump up. Once done, remove the nuts and set them aside for later.
Using the same pan and remaining ghee, add rava. Roast it until it emits a fragrant aroma, indicating it's well-roasted.
Stir in the desiccated coconut with the roasted rava, ensuring it's well mixed. Set this mixture aside for later use.
To Make Sugar Syrup
Place a pan over medium heat and add sugar and water. Stir gently, allowing the sugar to completely dissolve in the water.
Let the sugar-water mixture boil for about 5 minutes, or until it reaches a 1-string consistency. Once achieved, turn off the heat.
To Make Rava Laddu or Suji Laddu
Start by adding cardamom powder and the previously fried nuts to the sugar syrup. Stir them together to combine the flavors evenly.
Gradually add the roasted rava-coconut mixture to the syrup, stirring continuously until the syrup is completely absorbed by the rava.
Pour in the milk and continue mixing until everything is well incorporated and the mixture is uniform.
Once the mixture is ready, take small portions and gently shape them into circular balls to form your rava coconut ladoos. Now, they are ready to be savored and enjoyed.
Serving
Enjoy these delightful Rava Coconut Ladoos on special occasions or simply as a sweet treat on any regular day!
Notes
Here are some expert tips to master the art of making delicious Rava/Suji Laddu:
Roasting the Rava: The secret to perfect laddus lies in roasting the rava. It should be done evenly on medium heat until it emits a fragrant aroma. Be vigilant to avoid burning, as uneven roasting can result in a raw taste and may upset the stomach.
Sugar Syrup Consistency: The texture of your laddus heavily depends on the sugar syrup's consistency. Achieve perfection by turning off the heat when it reaches a 1-string consistency. Alternatively, you can mix powdered sugar with the roasted rava, binding them with ghee and milk for a different texture.
Vegan Variations: To make vegan rava laddu, substitute ghee with coconut oil and milk with almond milk. Note that coconut oil imparts a distinct flavor, which might not be to everyone's liking. Opt for flavorless coconut oil if the taste is a concern.