Rava-ladoo

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.

Rava-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.

Rava-ladoo

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.

Rava-ladoo

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

Athirasa

Chiroti 

Rava ladoo or rave unde

It is a traditional sweet from Karnataka prepared using fine rava and sugar.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Dessert, Sweet
Cuisine: karnataka
Keyword: Dessert, festival, Fine rava, Indian Sweets, Karnataka, Southindian
Servings: 25 ladoo
Author: Pavithra M Adiga

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

Frying of fine rava until raw smell vanishes, is an important step so that it absorbs sugar syrup properly.
Prepare ladoo when the mixture is still warm.

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Rava-ladoo

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