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Rava na ladoo | how to make rava laddu | easy sooji laddu or sooji ladoo

Author Nehas Cook Book
5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert, Indian sweets
Cuisine Indian

Ingredients
 

  • 300 grm or 2 cup fine rava/semolina/sooji
  • 4 tbsp oil
  • ½ cup hot water
  • Oil for deep frying muthiya
  • 150 grm or 1 cup sugar powder
  • ¾ cup hot ghee
  • ¼ cup chopped almonds
  • 3 tbsp chopped pistachio
  • 2 tbsp raisins
  • ½ tsp cardamom powder

Instructions

  • In a bowl, take rava and add oil/ghee in it.
  • Mix and rub the oil and the flour together.
  • Add warm water gradually and knead tight dough.
  • Divide and shape the dough in cylinders muthiya.
  • Now heat the oil pan, fry the muthia till they are nice light brown in color.
  • Also from muthiya dough roll bhakhari with a medium thickness.
  • Roast bhakhari on low-medium flame. apply some ghee and roast till it becomes crispy from both sides.
  • Allow them to cool and grind them finely.
  • Sieve the grinded muthiya mixture.
  • Now heat ghee in a pan, add chopped almond, pistachio, and raisins. Roast for 2 minutes or till it becomes slightly brown. Keep it aside.
  • In the same pan heat ghee.
  • When ghee is heat properly, switch off the gas and add rava and sugar mixture, roasted dry fruits, and cardamom powder. Mix well.
  • Now with the hand make a round shape to ladoo.
  • Serve and store ladoo into air-tight container 5-6 days at room temperature.

Notes

  • Rub oil/ghee with flour and the proportion of oil should bind flour together in your hand.
  • Fry muthiya on low-medium heat.
  • sieve grinded muthiya mixture for perfect ladoo mixture.
  • addition of hot ghee gives melt in the mouth texture of ladoo.