Rava laddu recipe with step-by-step photos and a video recipe. Rava ladoo (also known as suji ladoo or semolina ladoo) is a popular Maharashtrian sweet made with rava (semolina), sugar, and ghee. It is made mostly during festivals like Ganesh Chaturthi and Diwali in India. Here is a quick and easy recipe to make rava laddu with sugar syrup.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: sweets
Cuisine: Indian, Maharashtrian
Servings: 12ladoo
Calories: 380kcal
Author: Preeti
Equipment
Heavy bottom pan
Ingredients
500gramfine rava(also known as semolina or sooji)
¾cupghee/clarified butter
1.5 cupsugar
¾cupwater
1teaspooncardamom powder
Instructions
Roasting the rava
Heat ghee in a heavy bottom pan over low heat.
Once the ghee melts, add rava to it.
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.
Once the sugar melts completely, cook it until it comes to a boil.
Now, the sugar syrup starts boiling. Cook it for 2 more minutes & then check the sugar-syrup consistency.
Dip a ladle in the sugar syrup. Let the sugar syrup that sticks on the ladle cool down a little bit. Now touch it with your forefinger. Now check the string formation between your forefinger & thumb. If you get one string (as shown in the image below) then sugar syrup is ready.
Remove from heat. Add cardamom powder & mix it well.
Making Rava Laddu recipe
Add the hot sugar syrup to the roasted rava.
Mix the sugar syrup & roasted rava with a ladle.
Cover & set it 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.
Grease your palms with little ghee.
Take out a small portion from the mixture & make round balls.
Rava ladoo is ready. Enjoy!
Video
Notes
Never roast rava on high heat. It will burn soon.
Be careful do not over roast the rava. The time you see the rava starts to change color & is aromatic, immediately remove it from heat.
Do not roast the rava until it is golden or dark brown.
You can add ¼ cup of roasted desiccated coconut to the rava ladoo mixture. It makes the ladoos more flavorfuland aromatic. If you are adding fresh coconut then roast it until it is golden. Then add it to the ladoo.
Making one-string consistency of sugar syrup is important.
If you do not get sugar syrup of one string consistency & the string breaks when you check it then sugar syrup needs to cook a bit more.
If you are getting the 2-string consistency then the sugar syrup is overcooked. Add some water & cook it until you get one-string consistency.
While checking the sugar syrup, never touch the hot sugar syrup directly. Let it cool down a little bit & then check for one-string consistency.
If sugar syrup gets overcooked then ladoos will turn hard. In this case, add 1-2 teaspoon of warm milk and try to bind the ladoos. Also, remember when we add milk the shelf life of ladoos will decrease. Refrigerate the ladoos after making them and consume them within 2-3 days.
If the sugar syrup is undercooked then ladoos will not hold its shape properly. In this case, heat the ladoo mixture again and then try to shape the ladoos.