Plain Rava Ladoo Food

RAVA LADDU RECIPE | SUJI KE LADDU | RAVA LADOO | SOOJI LADOO

Steps:

• firstly, in a pan heat ¼ cup ghee and add 1½ cup rava.
• roast on low flame until the rava turns aromatic.
• keep roasting on low flame. make sure not to roast on high flame as it changes the color of rava.
• now add ½ cup coconut and roast for 2 minutes. keep aside.
• in a large kadai take 1½ cup sugar and ½ cup water.
• stir and boil the sugar until 1 string sugar syrup consistency is reached.
• turn off the flame and add roasted rava. make sure to turn off the flame, else the ladoo will turn hard.
• keep stirring until the rava is well combined with sugar syrup. keep aside for 2 minutes.
• meanwhile, in a pan heat 1 tsp ghee. roast 2 tbsp cashew and 2 tbsp raisins until it turns golden brown.
• add fried cashew, raisins, and ¼ tsp cardamom powder.
• mix well until the mixture turns moist absorbing the sugar syrup.
• initially, the mixture will be moist and later it starts to absorb and turns to crumble texture but moist.
• start preparing the ladoo immediately, the ladoo will harden once cooled. once cooled, if the mixture turns dry, you can warm it in the microwave.
• finally, enjoy rava laddu for a week when stored in an airtight container.

RAVA LADDU

Steps:

• Heat a large dry skillet over medium to medium-high heat. Add the semolina, and toast, stirring constantly. Stir in the sugar and cardamom while toasting until light brown and fragrant, about 10 minutes.
• Heat a small amount of the ghee in a separate skillet over medium heat. Add the cashews, and cook until lightly toasted, about 10 minutes. Add the cashews to the semolina along with the remaining ghee. Gradually stir hot milk into the semolina until it is thick enough to pack into a ball. Remove from heat, and form palm-sized balls. Let cool and serve.