Rava Laddu, also known as Suji Ladoo or Semolina Ladoo, is a classic Indian sweet that holds a special place during carnivals, family gatherings, or fests. These soft, melt- in- the- mouth treats are n’t only succulent but also incredibly simple to make, especially with this quick interpretation using condensed milk. Unlike the traditional form that calls for sugar saccharinity or long hours of riding, this roadway system is briskly and fuss-free — perfect for busy schedules or last- nanosecond sweet jones !
In this form, fine semolina( rava or sooji) is gently roasted until sweet, also combined with ghee, condensed milk, and a hint of cardamom for an infectious flavor. It’s also finished off with brickle nuts like cashews and almonds, adding both texture and uproariousness to every bite. The laddus come together beautifully without the need for sugar saccharinity or milk greasepaint.
I’ve included all the essential tips, ways, and step- by- step prints to help you master this form like a pro. From choosing the right type of semolina to shaping smooth, crack- free laddus, this companion ensures you get impeccably soft and scrumptious rava laddus every single time.
Whether you’re celebrating Diwali, Raksha Bandhan, Ganesh Chaturthi, or just want commodity sweet to enjoy with your evening tea, these laddus make a pleasurable addition to your gleeful server.
Let’s dive into the form and see how to make these quick and succulent rava laddus with condensed milk!
❤️ You’ll Love This Rava Laddu Recipe
Rava laddu recipe requires as it were 7 fixings (3 being discretionary or substituted as per one’s liking).
It is a no-fail and beginner-friendly recipe. How? This rava ladoo is made with condensed drain vs conventional strategy (calls for sugar syrup). You know how dubious the sugar syrup string consistency is for tenderfoots.
These rava ladoos are delicate and taste extraordinarily delicious.
Perfect for any event! It can be made on Diwali, Raksha Bandhan, Bhaidooj or any other celebration you title it. It can be made on Ganesh Chaturthi to offer Bappa as a prasad.
🧾 Ingredients
Here is the pic of fixings utilized in making rava laddu.
- In this recipe, cashews and raisins are traditionally used, but feel free to substitute them with nuts of your choice or skip them entirely based on your preferences. You can experiment with chopped almonds, pistachios, or even walnuts for a different texture and taste. Each variety brings its own richness, so choose what you love most.
- The addition of cardamom powder enhances the overall aroma and imparts a warm, inviting flavor that is characteristic of Indian sweets. For an extra layer of luxury, you can also incorporate saffron strands. Saffron not only adds a beautiful golden hue but also lends a subtle, exotic flavor that complements the sweetness of the dish perfectly.
👩🍳 How To Make Rava Laddu With Condensed Milk?
1) Begin by hotting ghee in a thick- bottomed skillet or visage over medium-low heat. Once the ghee is warm and melted, add the cashews. Continuously stir the cashews so they cook unevenly without burning. Continue riding them gently until they turn a rich golden brown and release a nutty aroma. formerly done, precisely remove the cashews using a slotted ladle and place them on a plate lined with a paper kerchief to absorb any redundant ghee.
2) In the same visage and ghee, incontinently add the raisins. Stir them snappily and gently as they begin to puff up nearly incontinently due to the heat.
3) Within a many seconds, the raisins will swell and come rotund. Be conservative as they cook veritably presto and can burn fluently.
4) Using the slotted ladle again, remove the puffed raisins and transfer them to the same plate as the roasted cashews. Let them cool fully. This admixture of heated cashews and raisins will latterly be added to the ladoo admixture to enhance both flavor and texture.
5) Now, with the leftover ghee still warm in the visage, reduce the heat to low and add fine semolina( also known as rava or sooji). Stir continuously and rally it patiently until it begins to change color slightly and gives off a ambrosial aroma. This step is pivotal to remove the raw taste and ensures the ladoos have a soft, melt- in- the- mouth texture.
6) Start by roasting the fine sooji (semolina) in the same pan used earlier, keeping the flame on low to medium. Stir continuously without taking long breaks, as this prevents it from burning or sticking to the bottom of the pan.
– In the beginning, you might notice the rava feels quite heavy and dense as you stir, making it a bit of a workout for your wrist. This is completely normal.
– Keep roasting patiently for about 8 to 10 minutes, or until a gentle, nutty aroma starts to fill your kitchen. That fragrant smell is a good sign that it’s getting close to done.
– The color of the semolina will turn slightly golden, but do not wait for it to become fully brown. A light color change is enough—this keeps the laddu soft in texture.
7) Once the sooji is well-roasted and aromatic, add the dried (desiccated) coconut to the pan.
– Mix the coconut well with the rava and continue to roast both together for another 2–3 minutes.
– The coconut will also release its aroma and blend beautifully with the roasted semolina.
– Be careful not to increase the flame at this point—the coconut can burn easily.
– This step enhances the flavor and gives the ladoo a delicious texture with a mildly sweet, nutty taste.
8) Blend and broil for 1-2 minutes, you will get a decent toasted smell of coconut.
9) Expel this blend to a plate. Let it cool for 4-5 minutes. At that point include cardamom powder.
10) Include condensed milk and simmered cashew-raisins.
11) Begin blending until it comes together like a mixture.
12) Let this blend ended up warm and cool to touch. At that point oil your palm with ghee and begin forming them into ladoos. As it cools, ladoo will firm up.
💭 Expert Tips For BEST Rava Laddu
- Rava laddu tastes best when lately made. On the day it’s set, it has a soft, melt- in- the- mouth texture. still, as the days pass, the laddus tend to firm up and lose some of their original wimpiness. This is a natural process due to the condensed milk and semolina absorbing humidity and indurate up over time. thus, it’s recommended to enjoy them fresh for the stylish experience.
- The most pivotal step in this form is riding the sooji( semolina) rightly. It can make or break the flavor and texture of the laddu. duly roasted sooji gives a nutty aroma and ensures that the final product is n’t raw or gritty.
- Always rally the semolina on a low to medium honey, stirring continuously. In the morning, you’ll notice the semolina feels thick and heavy while stirring. But as it starts to rally and culinarians through, it becomes noticeably lighter, more sweet, and easy to mix. This metamorphosis is a clear index that the sooji is impeccably roasted. tolerance during this stage will award you with irresistibly ambrosial and succulent laddus.
- Still, do n’t worry — this can be fluently fixed, If the rava laddu admixture appears too dry and you are chancing it delicate to shape into balls. Add a small quantum of warm milk or water, just a tablespoon at a time, and mix completely after each addition. This gradational process helps you reach the right thickness without making the admixture too wet or sticky.
- The need for redundant liquid depends greatly on the quality and newness of the semolina( sooji). Fresh, coarsely ground sooji may absorb further humidity, whereas aged or finer variants might absorb lower. Because of these variations, it’s important to assess the admixture and acclimate the addition of milk or water consequently, rather than counting rigorously on measured amounts.
- still, that’s a sign it may need to be slightly thickened, If your admixture turns out too loose or sticky and you’re unfit to roll it into ladoos. In similar cases, dry repast a small quantum of fresh sooji independently until sweet, and also incorporate it into the admixture gradationally. This helps absorb the redundant humidity and brings the admixture to the perfect thickness for shaping.
FAQs
Which Type of Rava is Best for Making Rava Ladoo?
For preparing soft, melt-in-the-mouth rava ladoos, always opt for fine rava—also known as fine sooji or semolina. In the market, you’ll typically find two primary types of rava: coarse and fine. The coarse variety is commonly used in savory recipes like upma, rava dosa, or rava idli. However, for sweets such as rava ladoo, fine rava is the ideal choice because it blends more smoothly with the other ingredients and gives a soft texture to the final sweet. If you use coarse rava, the ladoos may turn out gritty and may not bind properly.
How to Tell if Semolina Is Properly Roasted?
Roasting the semolina (rava) is a crucial step for making ladoos, as it enhances the aroma and prevents a raw taste. Here are some reliable indicators that your rava is perfectly roasted and ready for use:
- Change in Texture While Stirring: At the beginning of roasting, rava feels heavy and thick when you stir it. As the roasting continues, it will start to feel lighter and smoother in movement.
- Aromatic Clue: You’ll begin to smell a delightful, nutty aroma—the distinct scent of perfectly roasted semolina. This is a strong sign that the rava is approaching readiness.
- Slight Change in Color: The rava will change to a slightly golden or creamy hue. Be cautious not to over-roast—it should not turn dark brown, as that indicates it’s burnt and will affect the taste.
- Warm and Dry Feel: Once roasted well, the semolina will feel dry and warm to the touch, not sticky or moist.
Take your time with this step and keep the heat on low to medium, stirring continuously to ensure even roasting without burning.
