Making scrumptious Rava Ladoos with sugar syrup is easier than you think. If you feel that making Suji Ladoos with sugar syrup is a bit tricky, then follow this Rava Laddu recipe with precise measurements and step-by-step instructions and you will get flawless Sooji laddus in the end that have perfect texture and are soft, moist and delicious and not hard or lumpy to eat.
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These Semolina Laddus are a quintessential sweet for Diwali or any other festival or celebration. Even though they require only a few ingredients normally available in the kitchen they taste absolutely moreish. Learn how to make these luscious Suji ke Laddu at home in the video below.
Quick, easy to follow video with step-by-step instructions of How to make Rava Ladoo with Sugar Syrup:
These delightful round balls made from semolina (rava / suji / sooji) are not just popular in India; but are loved by many across the globe. Whether for a festival or a casual treat, these Rava ke Laddu are sure to impress with their flavour, texture and aroma.
There are different methods of making Suji Ladoos but when you make them using sugar syrup they taste absolutely divine as each and every semolina granule absorbs and soaks up sugar syrup and becomes moist, soft and flavourful, making every bite delightful.
Since childhood, amongst all types of laddus, Rava Ladoos were my most favourite and still are 😊
Also known as Rava Naral Ladoo (रवा नारळ लाडू) in Marathi, this traditional Indian sweet amazingly needs just a few main ingredients like semolina / rava / suji / sooji, clarified butter / ghee and sugar to make yet has a rich flavour and a wonderful texture.
Other ingredients like green cardamom powder gives an aromatic lift, scrapped coconut adds a delicious flavour and texture, and milk helps semolina bloom and fluff up slightly along with helping in binding the mixture.
Ultimate guide to making Perfect Rava Laddu
Making Rawa Ladoo, especially by using sugar syrup, might seem a little daunting at start as many a times these Sooji Laddus become very hard, lumpy and sometimes even taste raw and unpleasant. But if you follow this Rava Ladoo recipe closely, your Suji ke Ladoo (रव्याचे लाडू) will become perfect each time.
Roasting properly
Always use a heavy bottom pan or kadai to roast semolina / rava so that it doesn’t burn quickly. Roast slowly, on low heat only, whilst stirring constantly so that semolina gets roasted properly from within without burning. Always use fine rava / semolina to make Rava Coconut Ladoo or else they might taste too granular.
Roasting semolina might take long but roasting it properly is the MOST IMPORTANT step for getting the right flavour. If semolina stays raw, Sooji Ladoo will taste unpleasant to eat. Some people, in an attempt to get white coloured laddoos roast semolina less, but leaving semolina raw in an attempt to get a whiter colour definitely does affect the flavour of these Rava Coconut Laddus.
Before adding semolina, let ghee first melt and heat up. You can check if ghee has heated enough by adding a pinch of semolina, if it starts bubbling, ghee has heated enough. Hot ghee helps rava to bloom up properly. Less ghee can be used if you’re on a diet, but Rava Laddus might not get the right flavour with very less ghee. As a general rule, at least ¼ quantity of ghee (1:4 Ghee Semolina proportion) must be used for Suji Laddus if you want right flavour.
Initially while roasting, semolina will stick to the spoon, but as it gets roasted it will become light, aromatic and start falling off the spoon.
Add coconut only after semolina becomes aromatic and changes colour slightly. Keep roasting further till semolina turns a lighter shade of golden. Then add 2 TBSP milk and keep roasting till all the milk gets absorbed. Semolina will become light, fluffy and golden, at this point you can stop roasting and remove roasted semolina in a large wide bowl. Semolina should be fragrant and golden and not brown or burnt or laddus won’t look and taste good.
Green cardamom powder should only be added after removing semolina from the heat so that cardamom powder retains its full aroma.
Consistency of Syrup
Getting right consistency of sugar syrup is also important for this Rava Laddu recipe. Sugar syrup should have 1 string consistency. If syrup becomes thicker and gets a 2 string consistency, Ravyache ladoo will definitely become hard.
Consistency of sugar syrup changes quickly so always cook syrup on low heat whilst stirring continuously. Keep a close eye on syrup once it starts thickening and check syrup regularly to see if it has reached right consistency. Be careful while checking as syrup will be very HOT. Keep syrup on spatula for 4-5 seconds before checking as very hot syrup might not show right consistency.
As soon as syrup reaches 1 string consistency remove and mix it with semolina.
Letting it rest
After adding sugar syrup to semolina, mixture will start becoming lumpy. Keep mixing and removing as many lumps as possible whilst mixture is still warm and soft.
Then cover and let mixture rest for 40 minutes but keep mixing and breaking as many large lumps as possible every 10 minutes. As sugar syrup cools it sets and makes mixture hard and lumpy. Letting the mixture rest before shaping the laddus is very important as that’s when semolina will slowly absorb the sugar syrup. If laddus are shaped immediately after adding the sugar syrup and before allowing the mixture to rest, laddus might become hard as after cooling down sugar syrup in laddus will set and become hard.
After 40 minutes remove any small lumps by rubbing between your palms. Before proceeding with shaping the laddus, mixture must be dry, fluffy and completely lump free. Now start adding milk, little at a time, till the mixture starts binding and you can easily make a rough ball with it. At this point mixture has reached the right consistency and you can start shaping the laddus.
Extremely soft, moist and delicious Rava Ladoos made using sugar syrup (पाकातले रवा लाडू) are now ready to enjoy.
This traditional Indian Sweet is perfect as Diwali food or for special occasions, gathering or just as a personal treat or a sweet snack. This beloved Indian sweet dish with its unique slightly grainy texture, amazing flavour and inviting aroma is sure to please. Serving these tasty treats will definitely get you compliments……😊
Measurements for all OvalShelf Recipes:
1 Cup = 250ml , 1 TBSP = 15ml, 1 tsp = 5ml
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