Rava Laddu

Rava Laddu

(My mother-in-law’s recipe)

Rava (Semolina) - 2 cups
Sugar - 1 cup powdered / Icing sugar
Clarified butter or ghee - 5 tsp
Cashew nuts and raisins – handful
Cardamom – 2 /3 powdered
Milk - 1 cup (at room temperature)


Powder sugar (adjust the quantity of sugar according to your taste) with cardamom and transfer to a wide mouthed bowl.
Fry cashews and raisins separately in ghee and keep aside.
Fry rava in a thick bottom pan with ghee, stir continuously until its roasted evenly and cooked. It will turn slightly brown.
Transfer the rava into the big bowl with powdered sugar, fried cashews, raisins and cardamom. Mix well.
Move a small amount of the mixture to a side of the bowl, pour small amount of milk (just enough to make it moist) mix well and shape into laddu. Keep adding milk and shaping into laddus.
The mixture at this stage is hot, and difficult to handle but they have to be shaped into laddus when hot. When cooled they could be stored upto a week in air tight containers.