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Saturday, November 2, 2013

Rava Laddu –Semolina Sweet Balls

Happy Diwali to all…..This Diwali brings in one of my favorite Laddus from my Grand Veg
Kitchen ….Enjoy ….

                                         Rava Laddu –Semolina Sweet Balls
1 Cup – Fine Rava (Suji/Semolina)
3/4th Cup –Sugar
4 Tbsp –Melted Ghee/Clarified Butter
1/4th Cup Water
4 Tbsp Grated Fresh Coconut (Optional)
1 Handful dry fruits like broken cashew nuts and kishmish(dry grapes)
Servings : Makes 15 medium sized laddus.
In a thick bottomed kadai /pan add 2 Tbsp melted Ghee/Clarified butter and on low flame
roast Rava (Suji/Semolina) till it emits aroma. Transfer it into a plate to cool down.
In the same kadai/pan add remaining 2 Tbsp Melted Ghee/Clarified Butter and on low
flame fry the broken cashew nuts and kishmish(dry grapes)till slightly brown and add the

Grated Fresh Coconut and fry for a minute. Transfer to the same plate in which we have
spread the roasted Rava (Suji/Semolina).
In the same kadai/pan add sugar and 1/4th Cup Water and on low flame keep stirring
continuously with the help of a spatula till the sugar gets fully dissolved and starts boiling.

Once the syrup is thick and you attain a one string consistency quickly turn off the flame and
add the roasted Rava (Suji/Semolina) and the fried dry fruit mixture and stir well.
Let the mixture cool down a little.

When the mixture is still a little warm place two spoons in your palm greased with little
Ghee/Clarified Butter and press tight and make laddus.
Once cooled store in air tight container.


Adding of fresh coconut is optional but it definitely enhances the taste of the laddus.
If you want the laddus to last longer use desiccated coconut instead of fresh grated coconut.

If you feel that the mixture is getting little harder at the end and you are unable to make
laddus then put the mixture on low flame and add 2-3 spoon milk and stir a little so that the
mixture gets soft and laddus can be done easily.