20 mins
Rava Laddu
Recipe by Mamtha Sunil Kumar
Rava Laddu is a sweet dish from the southern part of India and is usually made on special occasions. Rava Laddu is so addictive that the aroma and promise of sweet delight can wake the dead from their grave (or so I have been assured!).
Ratatouille 
Raw Carrot Salad Ingredients for Rava Laddu
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
Currently displaying quantities in US Imperial Measurements
How to Cook Rava Laddu
- Heat the ghee in a large pan and gently roast the raisins (or sultanas), cashews and almonds until they turn golden brown (about 1-2 minutes). Set aside.
- Add the semolina to the pan and roast well until the raw smell disappears. Stir continuously to make sure the semolina does not get burnt, then let it cool off the heat for about two minutes. Add a few spoons of water to the semolina - just enough to dampen it - then mix together until it forms a lump of dough. Set aside for a minute or two, so that the water is fully absorbed.
- Add the icing sugar (powdered or confectioner's sugar) and the desiccated coconut while the semolina is still warm and mix well, using your hands. Adjust the sweetness according to your taste by adding more sugar. Adding the sugar when the semolina is still warm, melts the sugar a little and makes the mixture a little sticky. Finally mix in the raisins, cashews and almonds.
- Take a small handful of the dough and squeeze between your fingers and palm to form small lemon sized balls. If the mixture is too dry and starts to crumble, add a few teaspoons of milk, one at a time, and form the balls. Don't worry if the Rava Laddu are too soft as they will harden after a while. Cool completely and store in air tight containers (if you can resist eating them first!).
MAMTHA SUNIL KUMAR'S HOT TIP:
To make your Rava Laddu a nice golden colour (and add a real touch of luxury), dissolve a large pinch of saffron in a drop of warm milk and add this to the Rava Laddu dough.
What To Eat Tonight
Thanksgiving or Christmas are the two traditional times for turkey, but it doesn't have to be that way. We have lots of great recipes.
The easter weekend is a time for family and meals together, so make your choices count from our amazing selection of recipes.
Chicken, that most tender and versatile of foods, deserves a place of honor in the chef's 'keepers' file. Take a look at some of these.
Other Desserts Recipes
Chunks of marshmallow make these Marshmallow Brownies addictively good. Bake up a batch for Halloween or Bonfire Night.
Pears with Blue Cheese Dressing is a perfect starter if you want to impress your guests. A wonderful mixture of sweet pear and the tang of blue cheese
Shrikhand is popular milk based dessert of western Indian state of Gujarat. This dish always ends a great Gujarati meal. A treat for the whole family.
