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20 mins
Rava Laddu Recipe

Rava Laddu

An Unusual Recipe
Mamtha Sunil Kumar

Recipe by  

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!).

      Preparation Time: 10 Minutes

      Cooking Time: 10 Minutes

Ingredients for Rava Laddu

If you are not familiar with any ingredients, please check our International Cooking Terms page.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to make 15 Rava Laddu:
3 tablespoons
ghee (clarified butter or drawn butter)
1 tablespoon
raisins (or sultanas)
½ tablespoon
chopped cashew nuts
½ tablespoon
chopped almonds
7 oz
semolina
7 oz
icing sugar (powdered or confectioner's sugar)
4 tablespoons
desiccated coconut

 

How to Cook Rava Laddu

  1. 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.
  2. 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.
  3. 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.
  4. 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 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.
 
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