Rava Ladoo, also called Suji Ladoo, is a popular sweet from India made during the festive season. These melt-in-the-mouth Rava Ladoo need just a few ingredients - roasted semolina, ghee, milk and sugar - and can be made in less than 30 minutes!
Heat 1 tablespoon ghee to a thick bottom pan on medium-low flame.
Add cashews to the pan and fry till they are light golden. Take them out.
Add raisins to the pan and fry till they are a bit plump. Take them out.
Add rava to the same pan, and roast it. You want the rava to be light golden, but we don't want the rava to become brown or burn. The rava turns light and aromatic. Turn of flame after 8-10 minutes of roasting. Transfer to a large plate and let it cool.
In a grinder jar, add granulated sugar. Grind it to a fine powder. Wait for 2-3 minutes before opeing the grinder lid, so the powdered sugar settles down.
Add the roasted rava and cardamom to the grinder, and grind it along with the sugar to make it fine. If the rava is thick, it will be difficult to bind the ladoo. Transfer the mixture back to the large plate.
Add warm melted ghee and milk to the roasted rava. Stir the rava mixture with a spoon until it is all combined. Now make sure the mixture is not hot, and use your hands to mix gently. This is a crumbly mixture and does not form a dough (Note: you can taste the mixture at this time to make sure the sugar is perfect for your taste)
Assembling the Ladoo
Take a small portion of the mixture in your hands. Press down hard with your fingers to form a ball. (Note: if you are just not able to make a ball and it is too crumbly, add 1 tablespoon more milk to the mixture and try again)
You can make 10-12 ladoo's with this mixuture. Enjoy!
Rava (Semolina): Use fine rava in this recipe. It is important to roast the rava well, as otherwise the ladoo's will have the taste of raw rava.Sugar: Use granulated sugar in this recipe, and not store bought powdered sugar, as it has cornstarch in it. Binding Ladoo: Bind the ladoo right away after adding ghee and milk, as otherwise it can get difficult to bind them.Storing: These ladoo stay fresh for 2-3 days at room temperature and up to a week in the refrigerator.