Ingredients
Equipment
Method
- Heat 1 tablespoon ghee in heavy-bottomed pan. Add chopped cashews and almonds (if using), fry until golden. Remove and set aside.
- In same pan, add raisins and fry for 30 seconds until they plump up. Remove and set aside with nuts.
- Add remaining ghee to pan. Add semolina and roast on low-medium heat, stirring continuously.
- Roast semolina for 8-10 minutes until it turns golden brown and releases nutty aroma. Stir constantly to prevent burning.
- If using desiccated coconut, add it during last 2 minutes of roasting and mix well.
- The semolina is done when it becomes fragrant and changes to light golden color. Remove from heat.
- Transfer roasted semolina to large mixing bowl. Let it cool for 5-7 minutes until warm but not hot.
- Add powdered sugar, cardamom powder, fried nuts, raisins, and poppy seeds (if using) to semolina.
- Mix all ingredients thoroughly until well combined. The mixture will be crumbly.
- Take small portion of mixture (about 2 tablespoons) and press firmly between palms to form round ball.
- Apply firm pressure while shaping to ensure laddu holds together. If mixture is too dry, add 1-2 teaspoons of warm ghee.
- Repeat with remaining mixture to make about 20 laddus. Grease palms with ghee if mixture sticks.
- Arrange laddus on plate. Let them set for 15 minutes at room temperature before serving or storing.
- Store in airtight container. These laddus stay fresh for 2-3 weeks.
- Enjoy as quick sweet treat, dessert, or with tea.
Notes
Storage:
• Store in airtight container at room temperature for 2-3 weeks.
• In refrigerator, lasts 1 month. Bring to room temperature before serving.
• For longest shelf life, ensure semolina is properly roasted and completely cooled before adding sugar.
• Keep away from moisture as laddus can become soft.
• These laddus taste best when fresh but stay good for several weeks. Substitutions:
• Use fine wheat rava instead of semolina for different texture.
• Condensed milk can replace sugar - use 1/2 cup condensed milk and reduce ghee slightly.
• For vegan version, use coconut oil instead of ghee.
• Jaggery powder can replace sugar - use 1/2 cup jaggery powder (adjust sweetness to taste).
• Add 1 tablespoon of grated khoya (mawa) for richer flavor.
• Include 1/4 teaspoon of nutmeg powder along with cardamom for winter variation. Pro Tips:
• Use fine semolina for smooth texture - coarse semolina makes gritty laddus.
• Roast semolina on low-medium heat to prevent burning - it browns quickly.
• Properly roasted semolina should be golden and fragrant, not white or browned.
• Let semolina cool slightly before adding sugar to prevent melting.
• If mixture is too dry to shape, add teaspoon of warm ghee or milk until it binds.
• Apply firm pressure while shaping - rava laddus need more pressure than other types.
• For uniform size, use measuring spoon or cookie scoop to portion mixture.
• These are perfect for beginners as they're quick and forgiving.
• For special occasions, roll laddus in desiccated coconut after shaping for decorative look.
• Make sure powdered sugar is fine - coarse sugar will make gritty laddus.
• For coconut lovers, increase desiccated coconut to 1/4 cup.
• If laddus crumble while shaping, mixture needs more ghee or needs to be pressed harder.
• For kesar rava laddu, add 10-12 saffron strands soaked in 1 tbsp warm milk.
• Store in airtight container at room temperature for 2-3 weeks.
• In refrigerator, lasts 1 month. Bring to room temperature before serving.
• For longest shelf life, ensure semolina is properly roasted and completely cooled before adding sugar.
• Keep away from moisture as laddus can become soft.
• These laddus taste best when fresh but stay good for several weeks. Substitutions:
• Use fine wheat rava instead of semolina for different texture.
• Condensed milk can replace sugar - use 1/2 cup condensed milk and reduce ghee slightly.
• For vegan version, use coconut oil instead of ghee.
• Jaggery powder can replace sugar - use 1/2 cup jaggery powder (adjust sweetness to taste).
• Add 1 tablespoon of grated khoya (mawa) for richer flavor.
• Include 1/4 teaspoon of nutmeg powder along with cardamom for winter variation. Pro Tips:
• Use fine semolina for smooth texture - coarse semolina makes gritty laddus.
• Roast semolina on low-medium heat to prevent burning - it browns quickly.
• Properly roasted semolina should be golden and fragrant, not white or browned.
• Let semolina cool slightly before adding sugar to prevent melting.
• If mixture is too dry to shape, add teaspoon of warm ghee or milk until it binds.
• Apply firm pressure while shaping - rava laddus need more pressure than other types.
• For uniform size, use measuring spoon or cookie scoop to portion mixture.
• These are perfect for beginners as they're quick and forgiving.
• For special occasions, roll laddus in desiccated coconut after shaping for decorative look.
• Make sure powdered sugar is fine - coarse sugar will make gritty laddus.
• For coconut lovers, increase desiccated coconut to 1/4 cup.
• If laddus crumble while shaping, mixture needs more ghee or needs to be pressed harder.
• For kesar rava laddu, add 10-12 saffron strands soaked in 1 tbsp warm milk.