Sooji or rava ke laddu is a traditional sweet, which is very popular in all parts of India. There might be regional variations in ingredients and method of making. Here I am sharing a very easy method to make this delicious laddu.
- Sooji (Rava) – 500 gm
- Khoya – 200 gm
- Cardamom powder – ½ tsp
- Cashew nuts (kaju) – 10 -12
- Raisins (kismish) – 25-30
- Desi ghee – 100 gm
- Sugar – 375 gm
- Water – 125 ml
- Sieve the sooji.
- Chop cashew nuts into small pieces, and dry roast them till they turn light brown in colour.
- Mash or grate khoya and keep aside.
- Take sugar and water in a pan, heat the mixture. Keep stirring,
as the sugar dissolves and the mixture starts to boil. Just boil the mixture for half minute and switch of the flame. Allow it to cool.
- Heat ghee in a heavy bottomed kadhai (wok). Add the sooji and roast on medium flame, until it turns light brown and a nice aroma wafts out. Remove roasted sooji on plate.
- Now take khoya in kadhai, and saute on medium flame until it turns light brown, switch off the flame.
- Mix sooji and khoya together and add it to the cool sugar syrup.
- Add chopped cashew nuts, raisins and cardamom powder and mix properly.
- Keep this mixture aside for 20-25 minutes.
- After 20-25 minutes the mixture will be warm enough to make laddus.
- Take little mixture on your palms and shape it into lemon-sized ball. Make all laddus in this way. Don’t worry if the laddus are a bit soft, because they will harden after some time.
- Store laddus in an airtight container.
- You can add 50 gm desiccated coconut to this mixture if you like.
- Since we add khoya, this laddu doesn’t have much shelf life. It is best to refrigerate after a couple of days.