Rava is known as semolina, which is used in many types of snacks and sweets. Traditional laddu is made by mixing sugar, rava and ghee. The proportion of rava and sugar varies from home to home. Some add coconut gratings, milk and so on. Both rava, sugar are powdered and mixed with hot ghee and pressed to a ball shape. Some grind rava to nice powder and some use rava in coarse form.
I made rava laddu with coarsely powdered fried rava and nicely powdered sugar. This avoids stickiness in throat while eating rava laddu.
- Rava or semolina – 2 cup
- Sugar – 2 cup (can be increased up to 2½ for those who loves more sweetness)
- Cashew nut – 50 gm
- Raisin – 50 gm
- Ghee – ½ to ¾ cup
- Cardamom powder – ½ tea spoon
- Break cashew nut into small pieces; dry roast rava in a pan till nice aroma comes out; powder rava coarsely and sugar nicely; mix rava, sugar and cardamom powder.
- Heat 2 tea spoons of ghee, fry cashew, raisins separately and add with rava,sugar mix; now heat the remaining ghee, till it smokes and add in the rava sugar mix while hot; now mix well, take small amount in your palm and shape it like a ball; this has to be done while the mix is warm.
- Keep laddus in a tray and let it be for 30 minutes to set; then put it in an airtight container; this will be fresh for more than 20 days as no milk or coconut is used in this laddu.
To serve immediately, you can put the mix in a mould and press if you don’t like to shape it like a ball with your palm.