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Rava ladoo recipe | Gujarati rava na laddu | sooji ladoo

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Indian sweets
Cuisine Indian
Servings 21 small size ladoo

Ingredients
 

  • 2 cup or 320 grm fine rava
  • 1 cup or 160 grm ghee
  • 1 cup or 160 grm powder sugar
  • ½ cup slightly hot water or as required
  • 2 tbsp chopped cashews
  • 2 tbsp chopped almonds
  • 2 tbsp chopped pistachio
  • 2 tbsp kismis
  • ½ cup besan
  • 1 tsp cardamom powder
  • Oil for frying muthiya

Instructions

  • In a mixing bowl, add 2 cups of fine rava. From 1 cup ghee, add 4 tbsp ghee into the flour and mix well. Now add ½ cup hot water, or as required, and knead a tight dough for muthiya. Cover and rest the dough for 10 minutes.
  • Now the dough is set properly. Take a small portion of the dough and shape it into small muthiyas. Prepare all the muthiyas in the same way.
  • Heat oil and fry the muthiyas on low flame until they become crispy and slightly golden brown. Allow them to cool, then grind them finely. Sieve the ground muthiya mixture. Rava ladoo churma is ready.
  • Now, in a pan, add 1 tbsp ghee, chopped almonds, cashews, pistachios, and raisins. Roast for 2 minutes or until slightly brown, then add them into the churma.
  • In the same pan, add 2–3 tbsp ghee and ½ cup besan. Roast the besan on low flame, adding ghee gradually, until it puffs up and turns slightly golden brown. Add this to the churma.
  • Also, add 1 tsp cardamom powder and mix well. Cool down the rava ladoo mixture completely. Do not add powdered sugar into the hot ladoo mixture.
  • Now, in a mixer jar, add 1 cup sakar and grind it into a fine powder. Add the ground powder into the ladoo mixture. Mix well. Also, add the remaining ghee and mix well. The mixture binds properly.
  • Now, shape the mixture into round ladoos with your hands. Serve Gujarati-style rava na ladoo, or store them in an air-tight container. They stay good for 10 days at room temperature and up to 1 month in the refrigerator.

Notes

  • Use fine rava for making ladoos.
  • The proportion of ghee should be half of the rava.
  • Use slightly hot water to knead the dough.
  • Knead a tight dough for ladoo muthiya. Fry ladoo muthiya on a low flame.
  • Grind ladoo muthiya on pulse mode so that ghee does not release from it.
  • Add ghee in batches and roast besan on a low flame until it turns golden brown.
  • Adding roasted besan enhances the taste and gives binding to the ladoos.
  • The proportion of powdered sugar should be half of the rava.
  • Gujarati-style rava na ladoo, or store them in an air-tight container. They stay good for 10 days at room temperature and up to 1 month in the refrigerator.