Rava Ladoo - Sooji / Semolina sweet balls

Sweet Balls made with semolina and sugar with the hint of cardamom.

Hi friends hope you all very busy with diwali preparation and glad to see all wonderful recipe collection in blogs specially for diwali. This festival not only brings diya and bundles of joy also included with delicious cuisine. I still remember my childhood memories where my mom and grandma use to prepare delicious sweets and savory few days prior to deepavali. They perhaps need to make huge quantity sweets and savories to distribute to all our relatives, neighbors friends. Me and my sisters use to gulp in between the preparation process without their knowledge. Those are nostalgic days..wish to go back if there is any time machine avail - To play with friends, cousins to burst crackers...

oops....

Thanks for your patience to read my memories without further ado let's see how to prepare this quick and delicious rava ladoo at home. Working out with traditional sweets is really an art. I love this creative art work especially to make burfi and ladoos....

This rava ladoo or sooji ladoo is one of the most popular Indian sweet that has got special place in festivals like diwali. This is made with rava, sugar,ghee and milk combination. To add some twist can add some currants/ raisins, roast cruched cashew nut, pistachio, blanched almond.... This will enhance richness and taste of ladoos. Check out the two methods given below and follow the best you perfer....

YIELD – 20

Ingredients:

Rava / Sooji- 2cups

Sugar- 3/4 cup

Ghee / Clarified Butter- 2 tbsp

Warm Milk- 1/2 cup

Cardamom Powder-1/2 tsp

Cashew Nut- 1/4 cup crushed

Currants/ kishmish - 2 tbsp
Saffron/ Kesar- few strings(soak in tbsp of milk )

Method#1:

Heat a non stick pan. Add a tbsp ghee and let it melt. Fry currants and drain out.
Now add some more ghee. Roast rava till it turns light golden color on low flame. Keep monitoring and stirring continuously. Do not let it burnt as this will spoil the ladoo taste.
Meanwhile powder the sugar and add it to the rava. Mix well and stir for few minutes. Add cashew nut and currants to the rava mixture.
Add 1/4 cup of milk, saffron and stir well. Let it sit on the flame for 5 seconds and turn off the fire. Cool the mixture.
Smear your hand with ghee. Start making small lemon size balls out of the mixture. Keep adding remaining milk little by little at times when you find difficult to mould shapes .
Cool and store it in a container. This will be good for 3-4 days without refrigerating.
A perfect diwali treat for your family and friends.

Method #2:

Dry Roast 1 cup of rava and coarsely powder it (not fine powder).
Measure 1 cup of sugar and fine powder. Mix together rava with powdered sugar. Add ghee fried cashew nut and kishmish.
Melt 1/2 cup of ghee and pour little by little over the rava mix.
Start moulding shapes and keep adding ghee when you find hard to hold shape. Cool and store the rava ladoos in air tight container.

Note:

Adding milk will yield soft and tasty ladoo and as we add milk will be good for 3-4 days only.
If you wish can add few tbsp of dessicated coconut to prepare ladoo.

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