Rava Ladoo | Sooji Laddu

Step 1: To begin making the Rava Ladoo Recipe, we will first heat a teaspoon of ghee in a small pan on low heat; roast the cashew nuts until lightly golden and crisp

Step 2: Once roasted add in the raisins and sauté for a few seconds

Step 3: Turn off the heat and keep this aside

Step 4: Preheat a pan over medium heat and roast the rava/sooji/ semolina for about 4 to 5 minutes until you get a roasted aroma

Step 5: Ensure it does not brown and burn

Step 6: Once the sooji is roasted, turn off the heat and keep aside

Step 7: Into a mixer grinder, add the sugar and blend to make a fine powder

Step 8: Add the roasted sooji/rava, dessicated coconut, elaichi powder to the powdered sugar and blend to make a coarse powder of the entire sooji mixture

Step 9: Powdering the rava/sooji will a little will give a better texture and good bite for the rava ladoo

Step 10: Into a large mixing bowl, add the sugar, rava, coconut mixture, roasted cashew nuts and raisins

Step 11: Give the mixture a stir

Step 12: Add the melted ghee and combine it well together

Step 13: Shape the rava ladoo mixture into 20 equal size balls

Step 14: The entire mixture should be warm, if the rava mixture has cooled down, then it will not be able to hold firm into a ball

Step 15: If you are unable to hold the mixture and shape it into a ball; add in a tablespoon of milk or ghee or both to help it come together

Step 16: You have to ensure the you compress the rava ladoo mixture effectively with your fingers to bring it together

Step 17: As you keep compressing the rava ladoo, it will get more and more firm and you will be able to shape it into a ball

Step 18: Once you have shaped all the Rava Ladoos, they are ready to be served

Step 19: Store them in an airtight container for about 2 weeks

Step 20: Serve the Rava Ladoo as a dessert after your everyday meal of Punjabi Dal Tadka, Arbi Shimla Mirch Sabzi and Phulka with your family