Rava or suji or semolina ladoo is a delicious and tasty sweet from Karnataka. This is a recipe which I learnt from one of the cook aka aduge battaru from my native in coastal Karnataka. We call this as rave unde in kannada.
Every family has its own method of preparing rava ladoo. Few of the recipes are very simple with just mixing roasted rava, powdered sugar, little ghee, prepare ladoos with milk. This has very short shelf life.
My mother used to prepare sugar syrup, pour this on the fried ladoo little at once and then ladoo was prepared. This method is very tedious. For many years I followed this but after learning this recipe from our cook, I follow this. The shelf life of these rava ladoo is longer as no milk is used here and aroma of ghee roasted rava in these ladoo is dominant.
Few important steps I follow while preparing rava ladoo
Always use fine rava/semolina. This rava gives required crunchiness to ladoo. If you don’t find fine rava, then powder big rava and then use them in making ladoo
Use fresh ghee while making ladoo. This enhances the aroma and taste of ladoos. Frying the rava in ghee is an important step until you get nice flavor. This step ensures the rava absorbs the syrup very well. This is very similar to upma preparation.
The colour of rava ladoo is dependent on the colour of ghee. If the ghee is cream or light yellow, in turn the ladoo is of that colour.
Use fresh finely grated dry coconut or kobari. This blends well with the fine rava. Adding dry coconut is optional so can be skipped.
Fry rava on medium heat, otherwise they burn very easily at the bottom
Always make single thread consistency sugar syrup. This is very simple as you read.
While preparing the syrup, add little water as mentioned in the recipe. Cook this on medium flame, when you see the sugar melt and syrup thickening approximately 10 minutes, check the string formation with the tip of your fingers. Stop at this, single thread sugar syrup is ready.
When you pour the fried fine rava into the sugar syrup, mix well to remove any lumps. This mixture resembles upma or upittu.
Prepare ladoo when the mixture is still warm but be careful this might hurt your palm, otherwise it will be difficult to prepare the ladoo. But still if the mixture cools down, not to worry, smear your palm with ghee, then prepare the ladoo.
Stepwise recipe of rava ladoo
Take a thick bottom wok, heat ghee, add chopped dry fruits, fry well until they turn golden. Add grated dry coconut, fry this for a minute on medium heat. Add chiroti rava and fry for 10 minutes on medium heat or until the raw smell is gone and you get nice aroma. Keep this aside.
Now take the same wok, add sugar and little water. Dissolve sugar and prepare one string consistency sugar syrup (mine took approximately 15 minutes). Switch off the heat
Now add the fried fine rava, cardamom powder and mix properly. Keep this closed for few minutes until the rava absorbs the sugar syrup and the mixture cools down slightly.
Prepare rava ladoo when the mixture is still warm. If the mixture dries, apply ghee on palm to prepare the ladoo. Allow the rava ladoo to cool and store in airtight container. This remains good for nearly 15-20 days and if dry kopra or kobbari is not used stays good for a month
Watch the rava ladoo making video
Other Indian sweets on blog are
Rava ladoo or rave unde
Ingredients
- Fine rava or Chiroti rava or semolina -2 cups
- Ghee - ½ cup
- Sugar- 2 cups
- Water- ¾ cup
- Dry fruits (chopped) - ¼ cup
- Dry coconut or kobbari (grated fine) - ¼ cup
- Cardamom or Yellaki powder - ½ tsp
Instructions
- Take a thick bottom wok, heat ghee, add chopped dry fruits, fry well until they turn golden.
- Add grated dry coconut, fry this for a minute on medium heat. Add chiroti rava and fry for 10 minutes on medium heat or until the raw smell is gone and you get nice aroma. Keep this aside.
- Now take the same wok, add sugar and little water. Dissolve sugar and prepare one string consistency sugar syrup. Switch off the heat
- Now add the fried fine rava, cardamom powder and mix properly. Keep this closed for few minutes until the rava absorbs the sugar syrup and the mixture cools down slightly.
- Prepare rava ladoo when the mixture is still warm. Allow the rava ladoo to cool and store in airtight container.
Notes
Pin it for later
Dear readers, I am grateful for the time you have taken to read my posts which means a lot to me. Thank you. If you like my recipes and food photography do follow me on instagram, facebook, twitter, pinterest . If you happen to try any of my recipes do tag me with your photos and feedback. I would love to hear your review and suggestion. So do comment below
Dice n Cook is a participant in Amazon Services LLC Associate Program. Hence this site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Dice n Cook will receive a small commission from the purchase at no additional cost of you.
Leave a Reply