Rava Laddu

Diwali is almost here and what I miss most this time of the year is mom -made Rava Laddus.

As a kid, I loved helping mom in making the Diwali faraal. I used to wait to see the Rava laddus made. I also used to try making some but was more interesting in eating then. Every year the faraal was a set menu. Grew up watching mom make these every year. So when I got married, I also started making them at home. My mother in law used to make a different variety by adding coconut to it but ever since she tasted these, she stopped making those. So it became a ritual back home for me to make these every year for Diwali. Since we moved, every year my mother in law reminds me how much she misses these.

This is a traditional Diwali recipe and hence no short cuts. The end result is simply mind blowing, The laddus just melt in the mouth. These have been my most favourite since childhood and even today I prefer these than any other varieties of Rava Laddus.

I am sure mom is very proud that I make them every year and have carried forward her recipe.

Lets get to the recipe:

Ingredients:

1/2 kg Rava (Semolina) fine (It is also called zero number Rava in India)

125 gms Maida / All purpose flour

400 gms approx Sugar powdered (The sweetness depends as per your taste)

350 gms Ghee approx

Cardamom powder

Raisins for garnish

Method:

  1. Take a broad pan and on low heat start roasting the Rava/ Semolina. Remember patience is the key here. Do not get tempted to roast it on high heat as there are chances it might burn.
  2. Add the ghee in small portions. Do not add all the ghee at once. By adding at intervals, you can stop when you feel no more ghee is needed. If too much ghee is added the laddus will become so soft that they will not hold shape. (How to know when to stop adding the ghee? While stirring it, flatten a portion with the help of a spatula and if you can see ghee oozing out, it means you can now stop adding ghee)
  3. Keep stirring to avoid the Rava / Semolina from burning. After 5-10 mins of roasting, gradually add the Maida and keep stirring. We have to ensure we roast the Rava well without letting it turn brown in colour. This will take a good 20-25 minutes.
  4. After making sure the Rava is roasted well, turn off the gas and let it cool down for atleast 2 hours.
  5. Once it cools down completely, it might seem to harden a bit due to the ghee. Rub it gently with your palms to loosen it up. Make sure it is completely loosened and there are no hard bits. Then add the powdered sugar and mix well. This rubbing process really helps in making the laddus soft and manageable to roll. You can adjust the sugar according to your taste.
  6. Add cardamom powder and take small portions on your palm and roll them into laddus. Add a raisin for garnish on each laddu.

Today I have actually shared a recipe which is very close to my heart. These laddus remind me of mom’s touch. Maa ke haath ka swaad bas wohi hi jaane jissey maa ke haath ka khana naseeb na ho. Missing mom more while writing this. Staying away from loved ones is so difficult specially on occasions like Diwali.

May you all be blessed with the love of your near and dear ones and have a joyous festive season.

I hope you like the recipe. Do try and drop me a line when you do so. Your feedbacks mean so much.

6 thoughts on “Rava Laddu

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