Rava Besan Ladoo Recipe

Rava besan ladoo recipe - simple and easy laddu recipe made from semolina, gram flour, ghee, and powdered sugar.

This ladoo recipe is from the region of Maharashtra. People usually make it during the festival like diwali or ganesh chaturthi. As you know that ladoo is Lord Ganesha’s second most favorite food after the modak. This can be offered to god during the Ganpati festival.

The taste of it is similar to the besan ladoo but with some texture. That comes from the sooji. Here I have added cashews and raisins in the laddu. If you want to make it plain, you can skip it too.

This rava besan ladoo is soft and melt in your mouth kind.

The procedure of making it is very simple and you can’t go wrong with it. The beginners can make it without having fear of failing. This is a much easier version than the ladoo made with sugar syrup. In that one need to be more careful with one string consistency of the syrup to get the softer texture.

For this recipe, you must use the boora or tagar. It is easily available in India. Here I have used powdered sugar. It is also known as confectioner sugar or icing sugar. No, this is NOT regular sugar powdered into the grinder.

How to make rava besan ladoo?

1) Heat 3 tablespoons ghee in a pan on MEDIUM-LOW heat.

2) Once it gets hot, add sooji.

3) Mix well.

4) Add cashews and raisins.

5) Roast the sooji with stirring constantly till it changes its color slightly. You will get a nice aroma of roasted sooji. It took me 7-8 minutes. Make sure that heat is on medium-low.

6) Remove it to plate.

7) In the same pan, heat remaining 3 tablespoons of ghee. Again keep the heat on medium-low. Once hot add besan.

8) Mix well and keep roasting with stirring constantly. At the beginning as you mix, you will think that ghee is not enough, But do not add any extra. It is fine. It will lumpy at the start.

9) As the besan gets roasted, it starts to ooze out the ghee. it will pasty and smooth unlike lumpy texture before. It took me 6-7 minutes.

10) Add roasted sooji back to the pan with besan.

11) As soon as you mix it, it will runny and thin. Cook for 1-2 minutes.

12) now add milk.

13) As you stir it, it will become very frothy and bubbly.

14) Keep cooking until it becomes thick. It took me only 2 minutes.

15) Now add powdered sugar and cardamom powder.

16) Mix well and turn off the stove.

17) Remove the mixture to the plate. Let it cool to touch.

18) Once it gets warm and cool enough to handle., break all the lumps using your fingers.

19) Now start shaping the ladoos by pressing it tightly. I have the practice to shape them by one hand only. But you can use both hand to press it tightly and shape. But ladoo made with one hand only gives you a better shape.

20) Keep shaping till all the mixture is finished. This quantity gave me 7 medium ladoos.

Keep them in a single layer on the plate. Let it get firm up by resting it for at least an hour. After that, you can store them in the container.

Serving suggestion: Serve rava besan ladoo as a dessert. Or have it any time of the day. Kids will love to have it as an after school snack. This can be offered to lord Ganesha during the Ganesh Chaturthi festival.

Check out more ladoo recipes
Boondi ladoo  //  Coconut ladoo with khoya  //  Malai ladoo  //  Rava ladoo