How about trying something new?
Sooji (Rava) Ladoo
Who does not like Sooji ke ladoo! Young and the old alike, savour this super easy to make sweet. Sooji ladoo also called Rava ladoo is originally a South Indian speciality, which has been adopted by one and all, across India. With its rich taste and “melt in the mouth” characteristic, this ladoo is a delight to eat. This year, make your Diwali all the more sweet with this recipe of Sooji ke ladoo.
Serves: 30 pieces
- 2 cups of Sooji or Rava or Semolina
- 2 cups of grated coconut or dissected coconut
- Raisins and cashew nuts
- Green Cardamom
- Ghee or oil as preferred
Preparing the mixture for Sooji ladoo
- Pour 2 tbs of ghee into the wok
- Once the ghee is a little warm, pour in the Sooji
- Keep the stove on low flame
- Roast the Sooji, stirring continuously.
- Once the Sooji turns a little brown and becomes fragrant, transfer it to a dish and spread it out. Keep it aside and let it cool.
- Now dry roast the coconut and keep it aside
- Next, take the biggest mixer you have and grind the sugar and cardamoms together.
- Pour in the roasted sooji and the coconut into the same grinder and grind it.
- Try to keep this powder a little coarse, for that crunch in the ladoos later.
- Pour this grinded mixture into a large bowl and set it aside.
- Now dry roast the raisins and the cashew.
- Put these roasted dry fruits into the bowl of the sooji mixture.
- It is now time to start kneading.
- Pour in the ghee and mix it into the sooji mixture with a spatula.
- Once the mixture is thoroughly mixed with the ghee, we can start making the ladoos
Rolling out the ladoos
- Many people use milk on their palms to roll the ladoos. This is a good way of making the ladoos but it cuts down the storage life
- You can use ghee on your palm and start rolling out small balls of the sooji mixture into ladoos
- Once the batch of ladoos is ready, let them sit for a while till they bind well
- The sooji ladoos are now ready to eat or can be stored in air tight containers.