Rava or sooji ke ladoo – How to make rava/sooji ladoo with khoya/mawa recipe – Indian desserts

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Rava or sooji ladoo is a very quick and easy to make ladoo recipe made with fine rava, sugar, khoya, ghee and nuts.  These ladoos can be prepared in less than half an hour. Khoya when added to ladoo gives a rich and good taste to the ladoos.  Semolina give a coarse texture to the ladoos.  Rava khoya ladoos are so delicious that they just melt in your mouth and you cannot stop at having only one ladoo.  They are ideal for festivals or any special occasions and can be easily done by beginners too.

Also try these ladoos :

Rava with milk ladoo

Rava coconut ladoo

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Prep Time : 10  mins

Cook Time : 20 mins

Yield :  14 ladoos

Indian cuisine

INGREDIENTS

Fine rava/semolina – 1 cup

Mawa/khoya – 1 cup  (grated or crumbled)

Powdered sugar – 1 cup

Ghee – 1/2 cup

Cardamom powder – 1/4 teaspoon

Few cashewnuts and raisins for garnishing

HOW TO MAKE RAVA LADOO WITH KHOYA RECIPE

Heat ghee in a pan on medium flame.  Add the rava and mix very well.  Now lower the flame and keep stirring the rava till it changes colour and you get a nice aroma of roasted rava.

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Once the rava is roasted well and has absorbed the ghee, add the crumbled mawa.  Mix well.

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Keep stirring the mixture.  The mawa/khoya will start melting a bit.  Stir for 1 more minute and switch off the flame.

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Pour the mixture to a mixing bowl and allow the mixture to cool down a bit.  Now add the powdered sugar and cardamom powder. Mix well. When the mixture is still warm, grease your palms with little ghee and start shaping into ladoos.

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Garnish the ladoos with cashewnuts and raisins.  Now rava khoya ladoos are ready to be served.  Store them in an airtight container.

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NOTES/TIPS

When the mixture is still warm, shape the ladoos.

Since khoya is added, these ladoos stay good for a day or two at room temperature.  If refrigerated, they stay good for a week.

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