This Rava Ladoo Recipe is almost made in all homes in Tamilnadu during Diwali. It’s so simple to make with minimal ingredients and stays good for 15 to 20 days. So you can prepare this traditional sweet in advance and store them. It is cheaper and healthier than store bought sweets and ideal for gift packing too. My mom prepares this Rava Urundai Recipe every year during Diwali and distribute to our relatives and friends along with other sweets and savouries. Though my mom prepares the best, I never even touch it before marriage. She insist me to taste at least a little, but I find a reason and used to tease her that the Rava Ladoo’s stick in my throat like glue. But today, the scenario has completely changed and I am preparing it by myself…. tasted and really it’s delicious.
If interested check out my other Diwali recipes
Rava Ladoo Recipe | Rava Urundai Recipe
- 1/2 Cup Rava / Sooji / Semolina
- 1/2 Cup Powdered Sugar
- 1/4 Cup Ghee Link for ghee
- 7 to 8 Cashew Nuts
- 1/4 tsp Cardamom Powder
- First measure and keep all the ingredients ready. In a pan, add sooji and roast in low flame for 4 to 5 minutes, till nice aroma wafts. Ensure not to change the colour or burn it. (If need to make in large quantity, double the ingredients or increase accordingly).
- Allow it to cool down completely. Then transfer the sooji to a mixer and grind to a fine powder and keep by side. In the same mixer grind the sugar also. If using whole cardamom, grind it along with sugar. (I already had powdered sugar in hand)
- Then sieve the grinded sooji and sugar twice. Sooji should be very fine, else the ladoo breaks when shaping.
- In a pan, add little ghee and roast the cashews till golden colour. To the same pan, add the sieved sooji, sugar, cashews and cardamom powder.
- Pinch a portion of the dough and roll into balls of equal size.
Enjoy this Rava urundai with butter murukku.
Tips for Rava Urundai Recipe
1. Do roast the sooji in low flame and ensure not to burn it.
2. Roasted sooji should slightly change in colour and not brown colour.
3. Sooji should be grinded finely, otherwise it breaks and don’t hold the shape.
4. Both sooji and sugar should be fine, so sieving is important.
5. If making in large quantity, you can grind the sooji in flour mill.
6. If using whole cardamom, grind it along with sugar and sieve it.
7. For more flavour, 2 cloves can be fried in ghee and used for this Rava Ladoo Recipe.
8. Don’t add hot ghee (warm only – step 5) to the sooji, else the sugar melts and makes the ladoo sticky.
9. Also start shaping the ladoo immediately, if ghee cools it cannot be shaped.
10. Do roll the ladoo’s tightly, so it don’t breaks easily.
11. If you are not able to shape it, sprinkle little warm milk and go ahead. But the shelf life is 2 days only.
12. Don’t add ghee more than mentioned, else it changes the colour and the ladoo turns sticky.
13. Shelf life of this Rava urundai recipe is 15 days.