Remember this version of rava ladoo with sugar syrup that I had posted a while back ? Before I learned that version, this version of rava ladoo without sugar syrup was the only one I ever made. The difference between the two versions is that for the other version, sugar syrup provides the binding, so you only need a few tsp of ghee / clarified butter . In this version, the ghee provides the binding so it is richer than the other one taste wise.
Click here for a printable view of this recipe
Ingredients and Method to make Rava ladoo
1 cup medium rava (semolina/ suji)
1 cup grated coconut (nariyal)
1 cup sugar (shakkar)
1/4 cup + 2 Tbsp warm ghee (clarified butter/ nei)
another 1 1/2 Tbsp of ghee for roasting
2 Tbsp cashew pieces (kaju)
2 Tbsp raisins (kismis)
1/2 tsp elaichi powder (cardamom seed powder/ elakkai)
2 to 3 Tbsp warm milk (as needed)
In a heavy bottomed pan, heat 1 tsp ghee and roast 2 Tbsp of cashew pieces until golden, remove and keep aside.
In the same pan, heat 1 tsp of ghee and roast 2 Tbsp raisins until it puffs up slightly, remove and keep aside.
In the same pan, heat 1 Tbsp of ghee, and roast rava on low to medium low heat for 4 to 5 minutes until rava turns aromatic. Remove rava and place in a large bowl.
In the same pan, on low to medium low heat roast coconut until it turns creamy golden. Remove and add coconut to the rava in the bowl. Add roasted cashews and raisins and mix along with rava and coconut. Allow this mixture to cool until it is touchable, it is fine if it cools all the way to room temperature too.
Powder sugar to a fine powder and add to the bowl along with other ingredients and mix well. Add elaichi powder to this mixture and mix well.
Add warm ghee to this mixture and mix . Add warm milk one spoon at a time, take some mixture between your palm and make a fist. If the mixture holds together, then shape into medium sized ladoos. For this quantity I needed about 2 to 3 Tbsp of warm milk.
Proceed with the rest of the mixture in the same manner. I got about 25 medium ladoos with this quantity.
Store the ladoos in an air tight container, it does not require any refrigeration for 3 to 4 days if it lasts that long:)
If you are looking for ladoo recipes ~ Indian sweets, here are a few more
This is also an incredibly simple, fail proof recipe that requires just roasting, mixing and shaping, making it perfect for beginners. It has this delicious melt in your mouth quality that make these ladoos very irresistible. If you have been craving sweets, or are looking for something sweet for a special occasion, give this rava ladoo a try and enjoy it with your friends and family :-)
Click here for a printable view of this recipe
Ingredients and Method to make Rava ladoo
1 cup medium rava (semolina/ suji)
1 cup grated coconut (nariyal)
1 cup sugar (shakkar)
1/4 cup + 2 Tbsp warm ghee (clarified butter/ nei)
another 1 1/2 Tbsp of ghee for roasting
2 Tbsp cashew pieces (kaju)
2 Tbsp raisins (kismis)
1/2 tsp elaichi powder (cardamom seed powder/ elakkai)
2 to 3 Tbsp warm milk (as needed)
In a heavy bottomed pan, heat 1 tsp ghee and roast 2 Tbsp of cashew pieces until golden, remove and keep aside.
In the same pan, heat 1 Tbsp of ghee, and roast rava on low to medium low heat for 4 to 5 minutes until rava turns aromatic. Remove rava and place in a large bowl.
In the same pan, on low to medium low heat roast coconut until it turns creamy golden. Remove and add coconut to the rava in the bowl. Add roasted cashews and raisins and mix along with rava and coconut. Allow this mixture to cool until it is touchable, it is fine if it cools all the way to room temperature too.
Powder sugar to a fine powder and add to the bowl along with other ingredients and mix well. Add elaichi powder to this mixture and mix well.
Add warm ghee to this mixture and mix . Add warm milk one spoon at a time, take some mixture between your palm and make a fist. If the mixture holds together, then shape into medium sized ladoos. For this quantity I needed about 2 to 3 Tbsp of warm milk.
Proceed with the rest of the mixture in the same manner. I got about 25 medium ladoos with this quantity.
Store the ladoos in an air tight container, it does not require any refrigeration for 3 to 4 days if it lasts that long:)
If you are looking for ladoo recipes ~ Indian sweets, here are a few more
 Moong dhal ladoo ~ Indian sweet made with mung bean lentil |  Besan Ladoo ~ Indian sweet made with chick pea flour |  Poha / Aval Ladoo ~ Indian sweet made with beaten rice flakes |
