Maharashtrian Rava Ladoo (Pakatale Rava Ladoo)

Maharashtrian Rava Ladoo placed on a white bowl on a brown counter top.

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Maharashtrian Rava Ladoo (Pakatale Rava Ladoo)

Maharashtrian Rava Ladoo is a traditional Indian sweet made with rava, sugar, and ghee. In this recipe, I share an easy step-by-step method and tips to make rava ladoo with sugar syrup perfectly every time. Ideal for Ganesh Chaturthi, Diwali, or any festive occasion.

Prep Time15

Cook Time15

Total Time30

Course: sweets

Cuisine: Indian, Maharashtrian

Servings: ladoo

Calories: 249kcal

Author: Preeti Nayak

Equipment

1 Heavy-bottomed pan

Ingredients

500 gram fine rava (also called sooji or semolina)
¾ cup ghee/clarified butter (semi-solid form)
1 and ½ cup sugar
¾ cup water
1 teaspoon cardamom powder
1 tablespoon raisins or cashews

Instructions

Roasting the Rava

Heat ghee in a heavy bottom pan over low heat. Add rava.
¾ cup ghee/clarified butter (semi-solid form), 500 gram fine rava (also called sooji or semolina)
Roast the rava, stirring continuously, until it is light golden & aromatic. Remove from heat. Set it aside.

Making the Sugar Syrup

In another pan, add sugar & water. Heat it, stirring often, on medium heat until the sugar melts.
1 and ½ cup sugar, ¾ cup water
Once the sugar melts completely, cook it until it comes to a boil. After it starts boiling, continue cooking for 2 more minutes, then check the consistency of the sugar syrup.
Dip a spatula or ladle into the sugar syrup and lift it out. Let the syrup that sticks to it cool for a little while. Then touch it with your index finger and check the string that forms between your index finger and thumb. If you see a single string, the sugar syrup is ready.
Remove from heat. Add cardamom powder & mix it well.
1 teaspoon cardamom powder

Making Rava Laddu with Sugar Syrup

Add the hot sugar syrup to the roasted rava. Mix well using a ladle, then cover and set aside for an hour.
After 1 hour, the rava will soak the sugar syrup. Now mix it well again, add raisins or cashews & start shaping the ladoos.
1 tablespoon raisins or cashews
Grease your palms with little ghee. Take out a small portion from the mixture & make round balls. Ladoo is ready.

Video

Notes

Roast rava on low-medium heat until light golden and aromatic.
Don't over-roast rava (roasting it until golden). It will change the colour of these ladoo.
Sugar syrup must be of a one-string consistency. Overcooked sugar syrup makes ladoos hard, and undercooked sugar syrup makes the ravyache ladoo fall apart.
If overcooked (2-string consistency), add water and cook again. If undercooked (no string), cook the sugar syrup a little longer.
Optional: Add ¼ cup roasted desiccated coconut for extra flavour. If using fresh coconut, roast until golden before adding.
The shelf life of these Maharashtrian pakatale rava ladoo is less. Transfer to an airtight container and consume within 4-5 days. Or store it in the refrigerator and consume within 15 days.

Nutrition