Rava Besan Ladoo

Rava besan ladoo is a delicious Maharashtrian sweet and is made during festivals like Ganesh Chaturthi, Diwali, etc. These are similar to besan ladoo but with slightly different texture.

One Reader, Piki says, Just made it today for Diwali. Came out perfect. Thank you for the detailed instructions and proportions. ⭐⭐⭐⭐⭐

About This Rava Besan Ladoo Recipe

Taste & Texture: It tastes just like besan ladoo but it has some grainy texture from semolina (similar to magas).

Ingredient Notes

How To Make Rava Besan Ladoo? (Pics)

Making Ladoo Mixture:

1. Heat ⅓ cup (half amount) of ghee in a large pan on medium-low heat. Once hot add semolina.
2. Mix and roast with stirring constantly. 
3. After 3 minutes of roasting add chopped nuts.
4. Continue roasting until the rava is lightly golden in color and has a nice toasty aroma. It takes around 8-10 minutes. Remove roasted semolina to a plate and keep it aside.

1. In the same pan, add the remaining ⅓ cup of ghee. Once hot add besan.
2. As soon as you mix it becomes like a thick, gooey paste. 
3. Keep stirring with a spatula and continue roasting, within 2-3 minutes it becomes loose and runny.
4. Continue roasting until it gets golden brown color and has a nutty aroma. It takes around 10-13 minutes. 

1. Add roasted sooji back to the pan. 
2. Mix and cook for 2 minutes. You’ll find the mixture is super liquidy. 

1. Now add milk.
2. Mix and within a minute it starts bubbling and becomes frothy.
3. Keep stirring and cooking for 2-3 minutes or until it comes together like a thick mixture. Turn off the stove and remove the pan from the stove.

1. Add powdered sugar.
2. Mix everything together. Let the mixture cool down to touch (lukewarm).

Shaping Ladoo:

1. Take around 1 ½ tablespoon of portion in your palm.
2. Pinch it together tightly and start rolling it into a smooth ball.
3. It has to be a smooth, crack-free ball.
4. Place it on a plate and repeat the same for the remaining mixture. Place them on a plate in a single layer and let the ladoo set for around 2-3 hours.

Tips For BEST Rava Besan Ladoo

• MEDIUM-LOW HEAT: It is important to roast the besan and sooji on low-medium heat.
• STIR CONSTANTLY: While roasting besan and rava, you must keep stirring to avoid burning and uneven browning. 
• Cooking time may vary. Please take the given cook time as a guideline. It may vary depending on the type of pan, flame intensity and quantity you’re making.
• You can double or triple the recipe. But keep in mind that as you increase the amount, the roasting time also increases slightly.
• Storage: These stay good for 3-4 days (depending on the climate in your area) at room temperature in an airtight container. You can store it in the fridge for up to 10 days.

Rava Besan Ladoo Recipe

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Rava besan ladoo is a delicious Maharashtrian sweet and is made during festivals like Ganesh Chaturthi, Diwali, etc. These are similar to besan ladoo but with slightly different texture.

Kanan

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Serving Size 15 ladoos

US measuring cups are used (1 cup = 240 ml)

Cook ModePrevent your screen from going dark

Ingredients

• ⅓ + ⅓ cup Ghee (clarified butter)
• 1 cup Sooji (rava or semolina)
• 2 tablespoons Almonds, chopped
• 2 tablespoons Cashew nuts, chopped
• 1 cup Besan (gram flour)
• ¼ cup Milk
• ⅔ cup Powdered sugar (Confectioner’s sugar or icing sugar)

Instructions

• Heat ⅓ cup (half amount) of ghee in a large pan on medium-low heat.
• Once hot add semolina. Mix and roast with stirring constantly until the rava is lightly golden in color and has a nice toasty aroma.
• After 3 minutes of roasting, add nuts and continue roasting. It takes around 8-10 minutes. Remove roasted semolina to a plate and keep it aside.
• In the same pan, add the remaining ⅓ cup of ghee.
• Once hot add besan, mix and roast with stirring constantly until it gets golden brown color and has a nutty aroma. It takes around 10-13 minutes.

  NOTE: As soon as you mix it becomes like a thick, gooey paste. Then within 2-3 minutes, it becomes loose and runny. Once roasted it will be runnier.
• Add roasted sooji back to the pan. Mix and cook for 2 minutes. You’ll find the mixture is super liquidy.
• Now add milk. Mix and within a minute it starts bubbling and becomes frothy.
• Keep stirring and cooking for 2-3 minutes or until it comes together like a thick mixture. Turn off the stove and remove the pan from the stove.
• Add powdered sugar. Mix everything together. Let the mixture cool down to touch (lukewarm) and then shape.
• Take around 1 ½ tablespoon of portion in your palm. Pinch it together tightly and start rolling it into a smooth ball.
• Place it on a plate and repeat the same for the remaining mixture. Place them on a plate in a single layer and let the ladoo set for around 2-3 hours.

Notes

• MEDIUM-LOW HEAT: It is important to roast the besan and sooji on low-medium heat.
• STIR CONSTANTLY: While roasting besan and rava, you must keep stirring to avoid burning and uneven browning.
• Cooking time may vary. Please take the given cook time as a guideline. It may vary depending on the type of pan, flame intensity and quantity you’re making.
• You can double or triple the recipe. But keep in mind that as you increase the amount, the roasting time also increases slightly.

Nutrition

Serving: 1g | Calories: 209kcal (10%) | Carbohydrates: 19.8g (7%) | Protein: 3.4g (7%) | Fat: 13.3g (20%) | Saturated Fat: 7.7g (39%) | Cholesterol: 33mg (11%) | Sodium: 7mg | Potassium: 97mg (3%) | Fiber: 1.3g (5%) | Sugar: 7.3g (8%)

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