Rava Ladoo (Suji Laddu)

Name: Rava Ladoo (Suji Laddu)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 12 servings
Cuisine: Indian
Ingredients: 160 g fine rava (sooji or semolina); 90 g granulated sugar; 55 g ghee, divided, plus a little if needed; 20 g cashews, finely chopped; ¼ tsp ground cardamom

सूजी के लड्डू

By Geeta S · 27 min · serves 12

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Pale golden rava ladoos with a fine grain and nut flecks piled on a scalloped white plate — Rava ladoos with a fine, sandy texture and small pieces of nut.

Fine rava roasted slowly in ghee gives these ladoos their nutty aroma and delicate grain. This version uses finely ground sugar, cardamom and bits of cashew, with no syrup to judge. The mixture is easiest to roll while it’s warm enough for the ghee to stay fluid. This dish was contributed by Geeta S.; Zaika drafted the method for her review.

Ingredients

160 g fine rava (sooji or semolina)5⅔ oz fine rava (sooji or semolina)
90 g granulated sugar3¼ oz granulated sugar
55 g ghee, divided, plus a little if neededabout 4 tbsp ghee, divided, plus a little if needed
20 g cashews, finely chopped¾ oz cashews, finely chopped
¼ tsp ground cardamom¼ tsp ground cardamom

Method

1Grind the granulated sugar and cardamom together into a fine powder. Break up any clumps so the sugar will disperse evenly through the warm rava.
2Melt about a teaspoon of the measured ghee in a heavy pan over low heat. Stir in the cashews and toast until pale gold, then lift them out. Add about half the remaining ghee and the rava to the pan.
3Roast the rava over low heat for 8–10 minutes, stirring often, until it smells nutty and darkens slightly. Transfer it to a bowl so it does not keep browning in the pan. Let it cool until warm enough to handle.
4Stir in the sugar mixture and cashews. Melt the remaining ghee and add it a little at a time until a squeezed handful holds its shape. While the mixture is still warm, divide it into 12 portions, press and roll each one, then let the ladoos cool completely.

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If it goes wrong

What to do when rava ladoos won’t hold their shape

If the mixture has gone cold, warm it gently and try pressing a portion again. If it still falls apart, add warm ghee a teaspoon at a time. Stop as soon as the portion holds together so the finished ladoos don’t feel greasy.

Nutrition

Estimated, per serving.

Calories: 128
Protein: 2 g
Carbs: 18 g
Fat: 5.4 g

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