Rava Laddu Ingredients Step – Easy And Best Recipe
Rava Laddu Ingredients Step – Easy Rava Laddu Recipe
Rava Laddu Ingredients Step is the first thing home cooks search for when they want a quick, festive sweet without complicated syrup stages. I have prepared rava laddu dozens of times for festivals, small poojas, and even sudden guest visits, and this version works every single time. The texture stays soft, the aroma is rich, and the laddus hold their shape without becoming hard.
Recipe Card – Easy Rava Laddu
| Prep Time | 10 Minutes |
|---|---|
| Cook Time | 20 Minutes |
| Total Time | 30 Minutes |
| Servings | 12 Medium Laddus |
| Difficulty | Easy |
Ingredients List With Exact Quantities
Every successful laddu starts with accurate measurements. Here is the exact Rava Laddu Ingredients Step list I personally follow.
| Ingredient | Quantity |
|---|---|
| Fine Rava (Bombay Rava) | 1 Cup (160 g) |
| Fresh Grated Coconut | ½ Cup (50 g) |
| Powdered Sugar | ¾ Cup (150 g) |
| Ghee | ¼ Cup (60 ml) |
| Cashews | 10, Broken |
| Raisins | 10 |
| Cardamom Powder | ½ Teaspoon |
| Milk (Warm) | 2–3 Tablespoons |
Rava Laddu Ingredients Step – Preparation Method
Step 1: Roasting The Rava (8 Minutes)
Heat a heavy-bottom pan on low flame. Add 1 cup fine rava and dry roast for 7–8 minutes. Stir continuously. The color must remain pale. The aroma should turn nutty. This step decides texture.
Step 2: Roasting Coconut With Rava (3 Minutes)
Add grated coconut to the roasted rava. Cook together for 2–3 minutes on low heat. Moisture must evaporate. I learned this the hard way when my first batch spoiled within a day.
Step 3: Frying Dry Fruits (4 Minutes)
Heat ghee in a small pan. Fry cashews until golden. Add raisins and switch off immediately once they puff. Set aside.
Step 4: Cooling Before Sugar (5 Minutes)
Transfer the rava-coconut mixture to a wide bowl. Allow it to cool for 5 minutes. If sugar is added while hot, laddus turn sticky.
Step 5: Mixing Sugar And Flavor (3 Minutes)
Add powdered sugar and cardamom powder. Mix gently. Taste and adjust sweetness if needed.
Step 6: Binding The Laddus (5 Minutes)
Add fried cashews and raisins. Sprinkle warm milk one tablespoon at a time. Mix and press gently to form laddus. Do not pour milk at once.
What Most People Get Wrong With Rava Laddu
Here’s what surprised me when I first started making rava laddu. The problem is never sugar quantity. The real issue is moisture control. Too much milk makes soft laddus that collapse. Too little ghee makes dry laddus that crack. Balance matters.
Pro Tips From My Personal Cooking Experience
- Always roast rava on low flame. High heat ruins aroma.
- Use fresh coconut for festival flavor. Desiccated coconut changes taste.
- Powder sugar finely and sift once for smooth laddus.
- If mixture cools down, warm it slightly before shaping.
- I personally recommend Bombay rava for softer texture.
Chef’s Notes – Variations And Storage
Ingredient Substitutions
You can replace coconut with almond powder (¼ cup) for longer shelf life. Jaggery powder works but color darkens and binding needs extra ghee.
Storage Tips
Store rava laddu in an airtight container. With fresh coconut, shelf life is 2 days at room temperature and 5 days refrigerated. Without coconut, it lasts up to 7 days.
Nutrition Information Per Serving
Nutrition values are approximate and based on standard Indian ingredient data from Wikipedia – Semolina and Indian food composition tables.
| Nutrient | Per Laddu |
|---|---|
| Calories | 165 kcal |
| Carbohydrates | 22 g |
| Fat | 7 g |
| Protein | 3 g |
| Sugar | 12 g |
Best Occasions To Prepare Rava Laddu
I have made this laddu for Varalakshmi Pooja, Ganesh Chaturthi, and small family celebrations. It suits beginners and experienced cooks alike. No syrup stress. No thermometer.
Frequently Asked Questions
Why Are My Rava Laddus Hard?
Rava was over-roasted or milk quantity was too low. Add 1 teaspoon warm milk and reshape.
Can I Use Jaggery Instead Of Sugar?
Yes. Use fine jaggery powder and add 1 tablespoon extra ghee for binding.
Is Coconut Mandatory?
No. Coconut adds aroma but laddus hold shape without it.
Can I Make Rava Laddu Without Ghee?
Ghee is essential for flavor and binding. Oil changes taste completely.
How Many Laddus Does This Recipe Make?
This exact Rava Laddu Ingredients Step recipe yields 12 medium-sized laddus.
For food safety and nutrition standards in India, you can also refer to the Food Safety and Standards Authority of India.
