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24th February 2019

Rawa Laddu

Rawa Laddu

Rawa Laddu / Laddoo is an Indian sweet made with semolina and is traditionally prepared as a festival sweet. The laddus are hand moulded into small spheres and stay good for at least 15 days when packed in airtight jars. This recipe shows you a simple and quick method to make tasty laddus. Make some quickly and watch them disappearing just as quickly. A bite of the rawa laddu and it just melts in your mouth, satiating your sweet cravings.

Yield: 10 Laddus

Prep. Time: 30 Mins.

Cooking Time: 15 Mins.


[ Standard Measure : 1 cup = 250 ml ]

  • Rawa/ Sooji [Semolina] (fine) – 1 cup
  • Sugar (granulated) – ¾ cup
  • Cashew Nuts (broken) – 2 tbsp.
  • Green Cardamom Powder – 1 tsp.
  • Pure Ghee – ¼ cup + 1 tbsp.

Step 1:     Take a non-stick pan and dry roast the rawa on low heat till you get a nice aroma (without browning it). This should take 12 to 15 minutes (do not over roast). Switch off the heat and keep aside to cool completely.

Step 2:     Take the roasted and cooled rawa in a grinder jar and grind to get a powder which is coarse and not too fine. Transfer to a mixing bowl.

Step 3:     Powder the sugar and sieve into the bowl with the rawa powder. Keep aside.

Step 4:     Heat 1 tbsp. of the ghee in a non-stick pan and roast the cashew nut bits till light golden. Add to the rawa-sugar mixture and mix. Add the cardamom powder and mix again.

Step 5:     Heat the remaining ghee in a non-stick pan and when it melts add to the laddu mixture and mix till it combines.

Step 6:     Shape into small spheres (If the laddu’s are not being formed, warm a table spoon more of ghee and add to the mixture and mix well).

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