Rava Laddu (Ladoo) With Condensed Milk

  • on 11 August 2020
  • 23 Views

Rava laddu (ladoo) are the perfect treat for any occasion! This is the easier version made with condensed milk. I have mentioned all the tips and tricks to make it soft and perfect every time. The recipe includes step by step photos.

7 rava laddu in an oval plate with few more ladoos in the back in another plate

Sooji is another name of rava so these are also known as “sooji ladoo”.

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❤️Why I Love This Recipe

It requires only 7 ingredients (3 being optional or substituted as per one’s liking).

It is a no-fail and beginner-friendly recipe. How? This rava ladoo is made with condensed milk vs traditional method (calls for sugar syrup). You know how tricky the sugar syrup thread consistency is for beginners. 

These ladoos are soft and taste unbelievably delicious.

Perfect for any occasion! It can be made on Diwali, Raksha Bandhan, Bhaidooj or any other festival you name it. It can be made on Ganesh Chaturthi to offer Bappa as a prasad.

🧾Ingredients

Here is the pic of ingredients used in making rava laddu. 

  • Here cashews and raisins can be substituted or skipped as per your liking. You can use almonds, pistachios, walnuts.
  • Cardamom powder adds nice aroma and flavor. Along with that you also add saffron for flavor. 
image of ingredients used in rava ladoo recipe. Includes semolina, ghee, cashews, raisins, cardamom, coconut, condensed milk

🍳Step By Step Photo Instructions 

1) Heat the ghee in a pan on medium-low heat. Add cashews and fry with stirring constantly till they get light brown in color. Drain the excess ghee and remove it to a plate.

2) In the same ghee, add raisin.

3) Within seconds they plump up.

4) Again drain ghee and remove it to the same plate. Keep them aside.

Collage of 4 images showing roasting cashews, roasting raisins, puffed up raisins, roasted cashews, raisins in a plate

5) In the remaining ghee, add semolina.

6) Roast sooji with stirring continuously on LOW-MEDIUM heat for around 8-10 minutes
– In the beginning, you will find that rava is heavy and you will have to make some effort to stir it. 
– Continue roasting till you get a nice aroma of sooji and it will get slight color change (NO need to brown) 
– Once roasted, you will find that rava is very light while stirring.

7) Now add desiccated coconut.

8) Mix and roast for 1-2 minutes, you will get a nice toasted aroma of coconut.

collage of 4 images showing semolina in ghee, roasting semolina, adding coconut and mixing

9) Remove this mixture to a plate. Let it cool for 4-5 minutes. Then add cardamom powder.

10) Add condensed milk and roasted cashew-raisins.

11) Start mixing until it comes together like a dough. 

12) Let this mixture become warm and cool to touch. Then grease your palm with ghee and start shaping them into ladoos. As it cools, ladoo will firm up.

Collage of 4 images showing adding cardamom to roasted semolina, add condensed milk, nut, mixing and shaping ladoo

💭Expert Tips

  • This rava laduu tastes best the day it is made. After a couple of days, it starts to harden up more.
  • Roasting sooji properly is the key to making the best-tasting rava laddu. 
  • So always roast the sooji on low-medium heat with stirring constantly. In the beginning, as you stir you will find the semolina is heavy. As it gets roasted, it feels lighter and lighter.
  • If the rava laddu mixture looks dry and you’re not able to form ladoo then you can add little milk or water at a time and mix.
  • Depending on the quality and freshness of the semolina you may or may not need extra milk/water. Some type or sooji absorbs more liquids vs some less. So adjust the addition of extra liquid.
  • If the ladoo mixture is loose, then you need to dry roast little amount of sooji and add to the mixture so you can able to form the balls.

FAQs

Which rava is used for making rava ladoo?

Always use fine rava for this ladoo recipe. There are two types of rava (semolina, sooji) available in the market. One is coarse and the second is fine variety. The coarse one is used in upma, rava idli and other savory dishes.

How do I know my semolina is roasted and ready?

There are a few signs:
– As you start roasting, it feels heavy white stirring. As it is roasted you will feel light while stirring.
– You’ll get a nice roasted aroma of semolina.
– The color is changed slightly. If changed too much meaning it is burnt.

Top view of rava ladoo in oval plate with one laddu cut into half

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📋 Recipe Card

Step by Step Photos AboveWant to make it perfect first time? Don’t forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

Rava Laddu (Ladoo) With Condensed Milk

Tried this recipe? Leave a comment and/or give ★ ratings

This rava laddu (ladoo) is the easier version made with condensed milk. I have mentioned all the tips and tricks to make it soft and perfect every time.

Course: Dessert

Cuisine: Indian

Calories: 162kcal

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

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

Instructions 

  • Heat the ghee in a pan on medium-low heat. Add cashews and fry with stirring constantly till they get light brown in color. Drain the excess ghee and remove it to a plate.

  • In the same ghee, add raisin. Within seconds they plump up. Again drain ghee and remove it to the same plate. Keep them aside.

  • In the remaining ghee, add semolina. Roast sooji with stirring continuously on LOW-MEDIUM heat for around 8-10 minutes.– In the beginning, you will find that rava is heavy and you will have to make some effort to stir it.– Continue roasting till you get a nice aroma of sooji and it will get slight color change (NO need to brown)– Once roasted, you will find that rava is very light while stirring.
  • Now add desiccated coconut. Mix and roast for 1-2 minutes, you will get a nice toasted aroma of coconut.

  • Remove this mixture to a plate. Let it cool for 4-5 minutes. Then add cardamom powder, condensed milk and roasted cashew-raisins.

  • Start mixing until it comes together like a dough.

  • Let this mixture become warm and cool to touch. Then grease your palm with ghee and start shaping them into ladoos. As it cools, ladoo will firm up.

Notes

  • This tastes best the day it is made. After a couple of days, it starts to harden up more.
  • Roasting sooji properly is the key to making the best-tasting rava laddu. Always roast the sooji on low-medium heat with stirring constantly.
  • If the mixture looks dry and you’re not able to form ladoo then you can add little milk or water at a time and mix. Depending on the quality and freshness of the semolina you may or may not need extra milk/water. Some type or sooji absorbs more liquids vs some less. So adjust the addition of extra liquid.
  • If the ladoo mixture is loose, then you need to dry roast little amount of sooji and add to the mixture so you can able to form the balls.
  • Which rava is used? Always use fine rava (not coarse) for this rava laddu.

Nutrition

Serving: 1laddu | Calories: 162kcal | Carbohydrates: 26g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 22mg | Potassium: 124mg | Fiber: 1g | Sugar: 9g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg

*Nutrition information is a rough estimate for 1 serving




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