Tuesday, October 11, 2016

Rava Ladoo with sugar syrup | Rava Ladoo without ghee | Diwali Sweet recipe 2016

Hurray!!! Finally got my own domain, after a lot of discussion with hubby, we thought the name "sandhiyascookbook" as more appropriate to this space. Yeah,it's basically a cookbook in online. So do visit my space and keep supporting as usual.I'm happy to inaugurate my new domain space on this auspicious "Vijayadhasami Day" and i want to post some sweet recipe to celebrate the occasion. In our school days, Amma had prepared this ladoo frequently and in those days, she didn't use lot of ghee in any sweets. Suddenly i remembered about this ladoo and asked Amma for the recipe and immediately i tried it a few weeks back, it's very simple and doesn't need lot of ghee like other recipes and it keeps well for more than a week in room temperature.
Here i used just a tbsp of ghee for roasting and also for flavor, but you can reduce or skip that ghee too, if you don't want that.  As we cook the rava in sugar syrup,this ladoo has the soft center and i like that texture very much in this ladoos. 
As already i have two rava ladoo recipe in my space, to check click here and here, this one is quite different from others, do bookmark this  and try this for coming diwali.

Rava Ladoo

Preparation Time : 20 mins | Cooking Time : 15 minsMakes : 12 small ladoos 
Recipe Category: Sweets | Recipe Cuisine: Indian
Ravai/Sooji/Semolina - 1 cup
Sugar - 3/4 cup
Water - 1/2 cup
Ghee - 1 tbsp
Cashews  - 1 tsp
Raisins - 1 tsp
Cardamom - 2 

First heat the pan with ghee, add the cashews & raisins, roast till cashews becomes golden brown and raisins slightly puff up, add the rava, roast the rava till nice aroma comes from the rava.Remove the rava from the heat and transfer into another plate, in the same pan, add sugar & water.Allow the sugar to dissolve in the water and then bring the sugar syrup to boil. At this stage, add the rava.Give a good mix with sugar syrup and switch off the flame. Finally add the crushed cardamom and cover it with lid for 15 mins. At this stage the rava mixture is slightly watery,but dont worry after 15 mins, the rava absorbs all the water and become a  thick mass.After 15 mins, transfer the rava mixture into the plate. Allow the rava mixture to cool, once it comes to hand bearable temperature, lightly grease the hand with ghee and make ladoos.Allow to cool completely and store in air tight container.
  • This ladoos keeps well for a week in room temperature.
  • You can increase the sugar up to 1 cup.
  • Don't tempt to open the lid and check before 15 mins.The rava requires that time to absorb all moisture.
  • Here the proportion of water is very important, dont add more water, other wise it becomes watery.
  • This ladoos are pale in color when it's hot, but once it's cooled, the color becomes white.


  1. Thank you sooo much for the recipe.
    It made about 15 to 18 laddoos per batch.
    I found the mixture too liquidy/flowy.
    I have made laddoos and put in fridge to firm. will take them out bit later.
    Again, many thanks, appreciate the recipe.

    1. Thanks Pritika for your feedback. Glad it firm up nicely, depends on the rava texture and moisture, it may take a while to set.

  2. Hi The final images of the product is very good. please let me know can i use these images in one of our website?