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Following tradition part #2..:)

Rava laddu another sweet that reminds you of the festivals in India.

Makes: 10 small balls

Time: 40 mins


  1. Rava(Sooji) / Semolina/ Rice Wheatlets  (1 cup)
  2. Powdered Sugar (1 cup)
  3. Ghee/ Clarified Butter (1 Tbsp)
  4. Milk (Hot)  (1/2 cup)
  5. Cardamom powder  (1 tsp)
  6. Chopped Cashew nuts  (about 10)
  7. Golden Raisins (about 10)
  8. Grated coconut – (2 cups ) ( dry / fresh)


  1. In a heavy bottom pan add Ghee (Clarified Butter- 1.5 tsp), cashew and raisins.
  2. Heat till the raisins puff up, turn off and keep it aside
  3. If you are using fresh grated coconut, add the coconut to the pan and heat until the moisture is all gone
  4. In the same heavy bottom pan add rest of the Ghee (Clarified butter) and Rava (Sooji Rava/Semolina/ Rice Wheatlets), set in on medium flame
  5. Fold that the Rava so it doesn’t burn
  6. Turn off the flame once the Rava stars to change color ( becomes pale brown, do not keep until it is completely brown turn off the flame as soon as you see a little change in the color)
  7. Add the cardamom, dried grated coconut, fried cashew, raisins and sugar
  8. Add hot Milk to the Rava while it hot.
  9. Mix well until it forms clumps
  10. Rub oil / butter on your hands and while it is still warm mold them in to balls and set it aside

Note: Since there are perishable contents it good to keep it refrigerated and consume within a week.