I tried Rava Ladoo with Jaggery because I was craving a jaggery-based sweet these days. It turned out beautifully. Actually, for the past few years, I’ve been getting pre-mixed rava laddoo flour from my mother, and all I’ve had to do is combine it with ghee. My mother’s is made entirely of white sugar. Corona has completely depleted my mother’s supply of powder/flour. So I’ve been doing all of that by myself.
I haven’t made any Indian sweets in a long time. Rava laddoo is a favourite of my husband’s. I wasn’t sure if he’d like this Jaggery version, but he did. This version also uses less ghee because jaggery acts as a binding agent. Try this healthy version during the holiday season. I wanted little coarse ladoos, so I ground it with jaggery. If you want smooth ladoos, first grind the rava and coconut before adding the jaggery and cardamom.
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Ingredients for making Rava Ladoo
Rava / Semolina – 1/2 cup
Jaggery – 1/2 cup ( if you want the less sweet version you use 1/2 cup minus 1 tablespoon)
Broken cashew – 1 tablespoon
Ghee – 1 tablespoon
Cardamom powder – 1/2 teaspoon
grated coconut – 2 tablespoon
Step by step instruction to make Rava Ladoo
Step 1: Dry roast coconut till slight brown color. Add to fried rava. Let it cool down
Step 2: Heat pan and dry roast rava. Keep it aside
Step 3: ghee and fry Cashew till brown color. switch it off
Step 4: Transfer rava, coconut to the blender. Add Jaggery, Cardamom grind to desired consistency
Step 5: Add rava mixture to cashews mix well. Make laddoo with hand. The size of the ladoo is your choice
Step 6: Once done store it in an airtight container. enjoy. This will stay good for 2-3 days if not keep it in the fridge in an airtight container
Notes
- You can do replace Jaggery with white sugar
- Roast rava in low flame
- Adding coconut makes ladoo moist and tasty.
Recipe Card
Rava Ladoo with Jaggery
Ingredients
- 1/2 cup Rava / Semolina
- 1/2 cup Jaggery minus 1 tablespoon for less sweet version
- 1 tbsp Broken cashew
- 1 tbsp ghee
- 1/2 tsp Cardamom powder
- 2 tbsp grated coconut
Instructions
- Dry roast coconut till slight brown color. Add to fried rava. Let it cool down
- Heat pan and dry roast rava. Keep it aside
- ghee and fry Cashew till brown color. switch it off
- Transfer rava, coconut to the blender. Add Jaggery, Cardamom grind to desired consistency
- Add rava mixture to cashews mix well. Make laddoo with hand. The size of the ladoo is your choice
- Once done store it in an airtight container. enjoy. This will stay good for 2-3 days if not keep it in the fridge in an airtight container
Notes
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