These laddus can be offered during puja and presented to guests as well.
You can prepare sweets like motichoor ladoo, coconut ladoo, or rava ladoo yourself at home, following some easy steps.
The festival of lights, Diwali is celebrated in India with full enthusiasm and joy. The festival is not just about decorations, fireworks, or meeting close friends and family, people also prepare various types of sweet dishes on this occasion. Guests start arriving at people’s homes from Dhanteras. Some people prefer purchasing ready-made sweets from the market, while others opt for preparing them at home to avoid any health issues. In such situations, you can prepare sweets like motichoor ladoo, coconut ladoo, or rava ladoo yourself at home with some easy steps. In the article, we will explore a very easy recipe for making Rava ladoos. These laddus can be offered during Diwali puja and presented to guests as well. Check out the recipe below.
Ingredients:
Semolina or Rava- 1 cup
Ghee- 1/2 cup
Sugar- 1 tbsp
Water – As per required
Cashew Nuts- 4-5
Raisins- 7-8
Almonds- 6-7
Cardamom powder- 1/2 tsp
Dry Coconut, shredded- Half cup
Method:
Step 1: Take a pan and add 1 cup of rava and half a cup of dry shredded coconut. On medium heat, roast until it turns golden.
Step 2: After roasting, keep it aside and let it cool.
Step 3: Add 3/4 cup + 1 tbsp sugar and cardamom powder to a grinder jar. You can add sugar as per your taste.
Step 4: Add roasted rava and coconut to the grinder as well. The texture should be slightly coarse. If it is too coarse, grind it for a further few minutes.
Step 5: Take out the mixture in a bowl and keep it aside.
Step 6: Heat a pan and pour 4 tbsp ghee. Add dry fruits like cashew nut, almonds, and raisins and fry them until it turns light golden.
Step 7: Now, transfer this hot ghee along with dry fruits to the rava ladoo mixture. Use a spoon to mix everything well.
Step 8: Take small portions of the mix on your palm and shape it to form a round ball. Each rava ladoo needs at least 60 to 90 seconds.
Step 9: If binding the ladoo gets difficult, heat some more tbsp of ghee and pour it into the rava mix. You can also use milk.
Step 10: Let the ladoo cool down and then keep it tightly closed in an airtight container.
