RAVA URUNDAI (RAVA LADDU) / SOOJI LADDU RECIPE- SEMOLINA LADDU

Rava urundai(Rava laddu) is a very popular laddu recipe using rava(sooji). The recipe for this rava laddu may vary , some will use milk, some will prepare sugar syrup to make the laddu.

Here I have given the rava laddu recipe which is so simple, and the tastes will be really amazing and flavourful.

As the name says, the main ingredient to make this rava laddu/urundai is rava(sooji). For sweetness we are adding sugar. One more important ingredient to make this urundai(laddu) is Ghee. Ghee gives nice taste and flavor to the laddu.

Please check the below links for the other laddu recipes here in my blog

• Oats laddu
• Moong dhal laddu/Payatham paruppu urundai

OK, now let’s move on to this recipe.

RAVA/SEMOLINA LADDU(RAVA URUNDAI)

SOAKING TIME: – | PREPARATION TIME: 10 MINS | COOKING TIME: 5 MINS

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SWEET

CUISINE: SOUTH INDIAN

YIELDS: 10 TO 12 LADDUS

INGREDIENTS:

                                    1 Cup sooji(rava)

                                    1 cup sugar

                                    ½ cup- 2 tablespoon ghee

                                    1 teaspoon cardamom powder

                                    5 to 8 cashews

PREPARATION:

Chop the cashews into very fine pieces and keep it aside.

Melt the ghee and keep it ready.

METHOD:

In pan add the rava(Sooji) and dry roast it in low medium flame for around 3 to 5 minutes.

No need to roast till the change the colour. Just saute till the nice aroma comes and rava becomes crisp.

Remove the roasted sooji and set it aside to cool down completely.

Then grind the sugar, roasted and cooled rava and cardamom powder into smooth powder.

If you feel the rava is not ground properly, sieve the ground powder once.

In a pan add a tablespoon of ghee and let it heat. Add the chopped cashews and roast well till they become golden brown.

Add the roasted cashews into the ground powder and mix well.

Add the melted ghee little by little and mix well. Don’t add all the ghee in one go.

Make equal sized balls using hands.

To smoothen the balls keep the prepared laddu in a small bowl and twist the bowl gently (pls refer the video). The urundai will go around the bowl and the sides will becomes smooth.

Store in air tight container. Will tastes yummy and melt in mouth!!!.

NOTES:

• You can grind the sugar and sooji separately and mix together later while preparing the laddus.
• You can grind the flour in advance and can make urundais by adding ghee and cashews whenever required. The flour will be good for minimum 1 month in room temperature.
• If the rava flour is not very fine, you can sieve the flour to get smooth flour.
• Don’t add the ghee in one go, add little by little and mix. If the ghee is more then the laddus will not hold the shape.
• If you are preparing the laddu in bulk, you can grind the roasted rava and sugar together in the mill.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

In pan add the rava(Sooji) and dry roast it in low medium flame for around 3 to 5 minutes.

No need to roast till the change the colour. Just saute till the nice aroma comes and rava becomes crisp.

Remove the roasted sooji and set it aside to cool down completely.

Then grind the sugar, roasted and cooled rava and cardamom powder into smooth powder.

If you feel the rava is not ground properly, sieve the ground powder once.

In a pan add a tablespoon of ghee and let it heat. Add the chopped cashews and roast well till they become golden brown.

Add the roasted cashews into the ground powder and mix well.

Add the melted ghee little by little and mix well. Don’t add all the ghee in one go.

Make equal sized balls using hands.

To smoothen the balls keep the prepared laddu in a small bowl and twist the bowl gently (pls refer the video). The urundai will go around the bowl and the sides will becomes smooth.

Store in air tight container. Will tastes yummy and melt in mouth!!!.

Do try this recipe and please don’t forget to give your feedback in comments.

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