Rava Laddu Recipe (Suji Ke Laddu) Recipe

• Step 1: Take a heavy-bottomed kadai and add ghee, oil, and sooji. Cook on a medium flame for 10 to 12 minutes or until sooji turns golden brown. Add chopped nuts, mix well and keep aside to cool down.
• Step 2: Once cool add the Nestlé MILKMAID and mix well, keep aside for 15 minutes. Now add the dairy whitener and gently mix.
• Step 3: Divide the mixture into 24 portions and gently roll into Rava Laddus.

Tips to Sooji Laddu (Rava Laddu) Recipe

• Roast rava on low to medium-low flame until it turns golden brown or aromatic. Otherwise, Rava Laddus may taste raw.
• When making the sweet, use fine texture rava to give the ladoos a slight crunch. If you use superfine or powdered rava, the Rava Laddu may stick to your mouth while eating.
• Stir the rava mixture continuously to prevent it from sticking to the pan.
• While this Rava Laddu recipe requires cashews and almonds, you can add any of your favourite nuts and dry fruits to enhance the taste.
• Let the Sooji Ladoo mixture cool down completely, so it thickens and becomes easier to shape.

FAQs on Sooji Laddu (Rava Laddu) Recipe

1. Which rava to use?

Use fine rava rather than coarse to achieve the perfect taste and texture of Rava Laddu. Make sure it is not rancid, has no worms or insects, and is within its shelf life.

2. Why does my Rava Laddu taste raw?

Mostly, Rava Laddus taste raw when you do not roast the rava mixture properly. To avoid this, roast the rava on a medium-low flame for at least 10 to 12 minutes or until it turns golden brown and emits a nutty aroma.

3. Why are the Suji Ladoos breaking and not holding the shape?

Typically, Rava Laddus can crumble and lose shape if the mixture is too dry. To remedy this, add 2 to 3 teaspoons of melted ghee, which acts as a binding agent. Mix thoroughly, then try shaping the Suji Ke Laddus again. Be sure to follow the Rava Laddu recipe closely for the best results!

4. Why are my Rava Laddus becoming flat?

Ladoos can turn flat if you add more ghee than the amount specified in the Rava Laddu recipe. If this happens, you can try one of two solutions:

● Roast 2-3 teaspoons of rava separately and mix it into the batter.

● If that doesn’t work, refrigerate the ladoo mixture for 20-30 minutes to allow the ghee to solidify, then shape the Rava Laddus.

5. How to store Rava Laddu?

You can store Rava Laddus in an airtight container at room temperature for 1-2 weeks or in the refrigerator for up to a month. However, since our Rava Laddu recipe includes condensed milk, the shelf life may be shorter.

6. Can I add other nuts or dry fruits to my Rava Laddu recipe?

Yes, you can add other nuts or dry fruits to your Rava Laddu recipe. Walnuts, raisins, and pistachios can enhance flavour and texture!