Ragi ladoo is a tasty and healthy sweet made by roasting ragi flour with ghee, then shaping them into ball. It has soft and nutty taste from the roasted ragi. It has a mild sweetness which is not too much. It is little different from usual sweets because of the wholesome ragi and cashew inside.

This is usually made for Diwali and special occasions at home. It makes a nice treat for people on diet or with diabetes. It feels light and healthy but still very satisfying. The ladoos keeps well for many days which make them perfect for gifting or storing.

About Ragi Ladoo

Ragi ladoo is a simple sweet made with roasted ragi flour, ghee and cane sugar. The millet is first cleaned, roasted and then ground into fine flour, then mixed with sugar and shaped into balls. The cashews add a lovely crunch and richness to the ladoos.

The texture depends on how well you roast the ragi flour and how much ghee you add. If roasted properly and mixed well with ghee, the ladoos hold together nicely. The ragi gives a gentle nutty flavour which blends well with the sweetness. 

There are small variations that you can make, like use jaggery instead of cane sugar. Few even add nuts like almonds or coconut powder for extra richness. You can make it plain or different based on your preference. It is a flexible recipe which you can adjust based on what you like.

I usually make ragi ladoo when I want a healthy sweet for my family during special occasions. Instead of making same regular sweets again, this feels like a different idea to try. 

Similar Recipes

• Dry Fruit Laddu Recipe
• Aval Laddu | Poha Ladoo
• Carrot Laddu Recipe | Carrot Ladoo Recipe
• Coconut Ladoo Recipe | Nariyal Ke Laddu Recipe
• Chapati Ladoo | Roti Ladoo

Ragi Ladoo Video

Ragi Ladoo Ingredients

• Ragi Flour - I used ragi flour as the main ingredient which is roasted until golden and fragrant. It gives a nutty flavour and makes the ladoos wholesome and nutritious.
• Cane Sugar - I used cane sugar for sweetness. You can also use powdered white sugar or jaggery based on your preference.
• Ghee - I added ghee to roast cashews and helps bind the mixture together nicely. Ghee gives the best flavour to the ladoos.
• Cashews - I used broken cashews fried until golden brown. The cashews add crunch and slight richness to each ladoo.
• Cardamom Powder - I add this for sweet aroma. It balances sweetness and gives good flavor.

How to make Ragi Ladoo Step by Step

1.Heat half of the ghee that is ⅛ cup of ghee in a pan, roast the cashews till golden brown. Remove and set aside.

2.Now add ragi flour to it, roast until nice aroma comes, it will become sandy in texture and there will no raw smell.

3.Roast in low flame for 5-7 minutes so not burn the flour keep stirring.Cool down completely then add sugar to it.

4.Mix well then add cashews, cardamom powder and remaining ⅛ cup ghee to it. Mix well so that it is evenly mixed.

5.Take a handful of flour, press tight and shape them as ladoos. Repeat to finish the mixture.

Store in a dry container. Keeps well at least for a week

Expert Tips

• Roast well - I usually roast the ragi flour on low flame for 5 to 7 minutes. Keep stirring so it that does not burn and develop a nice nutty aroma and sandy texture.
• Cool completely - I let the roasted mixture cool down fully before adding sugar. If sugar is added to hot mixture it will turn gooey and sticky.
• Add sugar when warm - I add sugar when the mixture is just warm, not hot. This help the sugar mix evenly without turning the mixture wet or gooey.
• Mix everything - I mix the flour, sugar, cashews, cardamom and ghee very well so they are evenly combined. This help the flavour spread throughout all the ladoos.
• Shape when cool - I take a handful of the mixture and press it tight to shape into ladoo. The ghee help it hold together and get shaped well.
• Store properly - I store the ladoos in a dry airtight container at room temperature. They keep well for at least a week without any issues.

Serving and Storage

Serve this as healthy snack during the day or after meals as light sweet. These ladoos also go well as small energy snack. Store the ladoos in airtight container at room temperature. They stay good for about 2 to 3 days.

FAQS

1. Can I use store bought ragi flour?

Yes you can use ready made ragi flour if available. Roasting it lightly before using will give better flavor.

2. Can I add nuts?

Yes you can add chopped cashews or almonds. It will give crunch to the ladoo.

3. Can I skip roasting?

No, roasting brings out the aroma and nutty flavor of millet also makes grinding easier.

4. Why my ladoos are not holding shape?

If mixture feels dry you can add little more ghee. Then try shaping again and it will hold better.

5. Can I make them ahead for gifting?

Yes, you can make them ahead and store in airtight container. They keep well for a week so perfect for gifting.

If you have any more questions about this Ragi Ladoo Recipedo mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Ragi Ladoo Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Ragi Ladoo

Ragi ladoo is a tasty and healthy sweet made by roasting ragi flour with ghee, then shaping them into ball. It has soft and nutty taste from the roasted ragi. It has a mild sweetness which is not too much. It is little different from usual sweets because of the wholesome ragi and cashew inside.

Course Dessert, sweet

Cuisine Indian

Keyword cardamom powder recipe, ghee recipes, laddu, ladoo recipes, millet recipes, nuts recipes, ragi recipes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 9 ragi ladoos

Calories 182kcal

Author Sharmilee J

Ingredients

• 1 cup ragi flour
• ½ cup cane sugar
• ¼ cup ghee
• 1 and ½ tablespoon broken cashews
• ¼ teaspoon cardamom powder

Instructions

• Heat half of the ghee that is ⅛ cup of ghee in a pan, roast the cashews till golden brown. Remove and set aside.
• Now add ragi flour to it, roast until nice aroma comes, it will become sandy in texture and there will no raw smell.
• Roast in low flame for 5-7 minutes so not burn the flour keep stirring. Cool down completely then add sugar to it.
• Mix well then add cashews, cardamom powder and remaining ⅛ cup ghee to it. Mix well so that it is evenly mixed.
• Take a handful of flour, press tight and shape them as ladoos. Repeat to finish the mixture.
• Store in a dry container. Ragi Ladoo keeps well at least for a week.

Video

Notes

• Roast well - I usually roast the ragi flour on low flame for 5 to 7 minutes. Keep stirring so it that does not burn and develop a nice nutty aroma and sandy texture.
• Cool completely - I let the roasted mixture cool down fully before adding sugar. If sugar is added to hot mixture it will turn gooey and sticky.
• Add sugar when warm - I add sugar when the mixture is just warm, not hot. This help the sugar mix evenly without turning the mixture wet or gooey.
• Mix everything - I mix the flour, sugar, cashews, cardamom and ghee very well so they are evenly combined. This help the flavour spread throughout all the ladoos.
• Shape when cool - I take a handful of the mixture and press it tight to shape into ladoo. The ghee help it hold together and get shaped well.
• Store properly - I store the ladoos in a dry airtight container at room temperature. They keep well for at least a week without any issues.

Nutrition

Serving: 25g | Calories: 182kcal | Carbohydrates: 31g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 3mg | Potassium: 119mg | Fiber: 0.1g | Sugar: 11g | Vitamin C: 0.02mg | Calcium: 91mg | Iron: 1mg

The post Ragi Ladoo Recipe appeared first on Sharmis Passions.

Moong Dal Ladoo is a tasty and melt in the mouth Indian sweet made using moong dal, sugar, ghee, nuts and flavoured with cardamom powder. Moong Dal Ladoo is also known as Nei Urundai or Paasi Paruppu Ladoo. It is one of the traditional South Indian sweets which is made often during special festivals.

I make this ladoo whenever I want a simple sweet but still special. It needs only few basic ingredients from pantry and takes very less time to make. The aroma of roasted dal mixed with ghee fills the kitchen and feels so festive. It is one of those sweets which tastes rich but still very light to eat.

About Moong Dal Ladoo

Moong Dal Ladoo is a traditional sweet from South India made mainly with roasted moong dal and ghee. We call it Nei Urundai in tamil. "Nei" means ghee in Tamil, and "Urundai" means round ball, so the name perfectly fits this soft and melt in the mouth sweet. It is prepared during special functions or even when guests visit home.

The main flavor comes from roasted moong dal which gives a nice nutty aroma and unique taste. When it is powdered and mixed with sugar, ghee and cardamom, the mixture turns soft and smooth that can be shaped easily into ladoos. The taste is rich and full of flavor, and it just melts when you take one bite.

There are few variations for this ladoo in each home. Some add a small pinch of edible camphor for extra flavour, and few people replaces suga with jaggery for a more rustic taste and make it more healthy. Either way, the base stays same - roasted moong dal powder mixed with warm ghee. This recipe is very forgiving, even beginners can do it easily without much effort.

I usually makes Nei Urundai during festivals. The smell of roasting moong dal fills the whole house and brings that festive feel. Once you start eating, really it is hard to stop with just one. My family loves this sweet and it disappears so fast every single time.

It is one of the easy ladoo recipes even beginners can try. My mother loves this nei urundai so when ever I make it she feels very happy. It is one of the nutritious and healthy ladoo recipes that you can try.

Similar Recipes

• Rava Ladoo
• Maa Ladoo
• Moong Dal Ladoo
• Boondi Ladoo
• Besan Ladoo

Moong Dal Ladoo Video

Moong Dal Ladoo Ingredients

• Moong dal - I have used yellow split moong dal, it gives nutty taste and soft texture after roasting. You can use whole moong dal also but the colour will be little darker.
• Sugar - I used regular white granulated sugar powdered finely. This adds sweetness and mixes well.
• Ghee - I used homemade ghee. It gives more flavour and makes the ladoos so soft and melt in the mouth. Just add in warm ghee slowly so mixture binds well.
• Cashews broken - I fried cashews in little ghee till golden and added for light crunch.
• Cardamom powder - This gives mild flavour. Use freshly ground powder makes ladoos smell so good. You can even add cardamom with sugar and powder it.

How to make Moong Dal Ladoo Step by Step

1.To a pan add 1 cup moong dal and start roasting in low flame.

2.Dry roast moong dal in low medium flame till it turns golden brown, it will take around 8-10 minutes. Set aside to cool.

3.To another pan add ¼ cup + 1 tablespoon ghee heat it. Add 2 tablespoon broken cashews. Fry until golden brown, remove from flame and set aside.

4.By now roasted moong dal would have cooled down. Now add it to a dry mixer jar.

5.Powder it finely. Add it to sieve.

6.Add ¾ cup granulated white sugar to the same mixer jar.

7.Powder it finely.

8.Now add it to the same sieve.

9.Sieve it well to a bowl. This ensures even mixing and also avoids grains and remains in the ladoo. Discard the remains. If there is more remains you can again grind, sieve and add.

10.Add ghee with cashews. Make sure ghee is slightly hot when you add it.

11.Slightly mix it then add ¼ teaspoon cardamom powder.

12.Add 1 tablespoon ghee. So in total we have used ¼ cup + 2 tablespoon ghee.

13.Mix it well until you see a mixture like this.

14.Take a small portion and press tight.

15.Shape into balls or ladoos.

Moong Dal Ladoo is ready!

Expert Tips

• Roasting dal - Roast moong dal slowly in low flame, keep stirring to avoid burning. It should turn nice golden colour and smell nutty.
• Sieving - I always sieve both powdered dal and sugar, this helps to remove grainy bits and gives smooth texture.
• Adding ghee - Add slightly hot ghee, mix with spoon and then shape when warm.
• Sweetness - If you like sweeter ladoos, you can use equal ratio of dal and sugar. The sweetness in this measure is perfect and balanced. You can replace powdered sugar with jaggery for a more healthy variation.
• Storage - Store in airtight box, it keeps good for more than two weeks. The flavor stays same if you keep it in cool place.

Serving and Storage

Serve this as festival sweet or after meal dessert. It goes very well with a cup of filter coffee also. You can make it ahead and store for gifting during special days. Store in clean airtight jar, no need to refrigerate. It stays fresh for around two weeks easily.

FAQS

1.Can I use jaggery?

Yes, you can use jaggery instead for slightly different taste. But make sure to use jaggery without impurities as we are adding it directly.

2.Why my ladoos are not holding shape?

Maybe less ghee added or mixture is too dry. Add few spoons of warm ghee again and mix, it will come together.

3.Can I roast dal in advance?

Yes, you can roast and store moong dal powder in airtight jar for few days. Just warm slightly before mixing with sugar and ghee.

4.Is this ladoo healthy?

It is made from moong dal which is protein rich, and ghee gives good fat. It is healthy when eaten in small quantity.

5.Is sieving mandatory?

Yes, I would recommend sieving for 2 reasons : one is that you can ensure even mixing of powdered sugar and moong dal and second being you can avoid the grainy bits in your ladoo.

If you have any more questions about this Moong Dal Ladoo Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Moong Dal Ladoo Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Moong Dal Ladoo Recipe

Moong Dal Ladoo is a tasty and melt in the mouth Indian sweet made using moong dal, sugar, ghee, nuts and flavoured with cardamom powder. Moong Dal Ladoo is also known as Nei Urundai or Paasi Paruppu Ladoo. It is one of the traditional South Indian sweets which is made often during special festivals.

Course Snack, sweet

Cuisine Indian

Keyword dal recipes, diwali dishes, diwali mithai, diwali recipes, diwali snacks, diwali snacks recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, easy diwali snacks, ghee recipes, laddu, ladoo recipes, sweet recipes, virtual diwali party

Prep Time 1 hour hour 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 11 ladoos

Calories 128kcal

Author Sharmilee J

Ingredients

• 1 cup moong dal
• ¾ cup granulated white sugar
• ¼ cup + 2 tablespoon ghee
• ¼ teaspoon cardamom powder
• 2 tablespoon broken cashews

Instructions

• To a pan add 1 cup moong dal and start roasting in low flame.
• Dry roast moong dal in low medium flame till it turns golden brown, it will take around 8-10 minutes. Set aside to cool.
• To another pan add ¼ cup + 1 tablespoon ghee heat it. Add 2 tablespoon broken cashews. Fry until golden brown, remove from flame and set aside.
• By now roasted moong dal would have cooled down. Now add it to a dry mixer jar.
• Powder it finely. Add it to sieve.
• Add ¾ cup granulated white sugar to the same mixer jar.
• Powder it finely.
• Now add it to the same sieve.
• Sieve it well to a bowl. This ensures even mixing and also avoids grains and remains in the ladoo. Discard the remains. If there is more remains you can again grind, sieve and add.
• Add ghee with cashews. Make sure ghee is slightly hot when you add it.
• Slightly mix it then add ¼ teaspoon cardamom powder.
• Add 1 tablespoon ghee. So in total we have used ¼ cup + 2 tablespoon ghee.
• Mix it well until you see a mixture like this.
• Take a small portion and press tight.
• Shape into balls or ladoos.

Video

Notes

• Roasting dal - Roast moong dal slowly in low flame, keep stirring to avoid burning. It should turn nice golden colour and smell nutty.
• Sieving - I always sieve both powdered dal and sugar, this helps to remove grainy bits and gives smooth texture.
• Adding ghee - Add slightly hot ghee, mix with spoon and then shape when warm.
• Sweetness - If you like sweeter ladoos, you can use equal ratio of dal and sugar. The sweetness in this measure is perfect and balanced. You can replace powdered sugar with jaggery for a more healthy variation.
• Storage - Store in airtight box, it keeps good for more than two weeks. The flavor stays same if you keep it in cool place.

Nutrition

Serving: 30g | Calories: 128kcal | Carbohydrates: 25g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 0.1mg | Sodium: 6mg | Potassium: 13mg | Fiber: 2g | Sugar: 14g | Vitamin A: 36IU | Vitamin C: 0.02mg | Calcium: 8mg | Iron: 1mg

The post Moong Dal Ladoo Recipe (Nei Urundai) appeared first on Sharmis Passions.

Rava Laddu is a popular Indian festive sweet made using rava, sugar, ghee, nuts and cardamom powder. Also popularly known as suji laddu, these are quick and easy to make perfect for even beginners to try. These rava laddus tastes so delicious, has a melt in the mouth texture with a slight crunch from rava and cashews.

Rava Laddu is one of the popular sweets that you can make for any festival. It is a quick and easy to make sweet and is one of the first few sweets I learned to prepare. I should admit it came out perfect in my first try itself so it is so special to me. Do try this easy Rava Laddu and enjoy!

About Rava Laddu

Rava Laddu is sweet semolina balls made using semolina or rava or sooji along with sugar, ghee, cardamom powder and nuts. Rava Laddu is also popularly known as Suji ke Laddu. Rava Laddu is one of the delicious laddu that you can make for any festival especially Gokulashtami or Krishna Jayanthi.

Rava Laddu is made using rava or sooji(cream of wheat), sugar, ghee, cashewnuts and flavored with cardamom. Basically Rava Laddu is nothing but sweet sooji balls with nuts and flavors.

"Krishnar Jayanthi / Gokulashtami" - The festival I look forward each year. The little footprints drawn gives the home a divine look. In hindu customs, it is believed that the footprints drawn brings little krishna home. Rava Laddu is made for Gokulashtami or any festive occasions like Diwali etc.

There are many variations to this easy Rava Laddu but I am sharing my family recipe which is easy, quick to make and tastes delicious. This Rava laddu can be tried even by beginners, its so easy and not that tricky too.

This recipe is from my mother who is making it for the past 30 years and it is a no fail recipe that any one can try. Beginners are always scared to try sweet recipes because of the consistency but this sweet is quick and easy to make with no consistency checks.

Similar Recipes

• Carrot Laddu Recipe | Carrot Ladoo Recipe
• Ragi Ladoo
• Rava Payasam | Sooji Kheer
• Aval Laddu | Poha Ladoo
• Rava Pongal

Rava Ladoo Video

Rava Laddu Ingredients

• Rava / Sooji / Semolina - I have used store bought semi fine rava (upma rava) for this recipe.
• Sugar - Traditionally white sugar is added for Rava Laddu. You can alternate sugar with jaggery powder, or brown sugar and make sure to increase the quantity accordingly.
• Ghee - Use homemade ghee for best aroma and flavour. If using store bought ghee make sure it is fresh for best taste.
• Nuts - I have used cashew nuts broken fried in ghee, you can add almonds, pistachios or even raisins based on your choice.
• Cardamom - The best flavour for rava laddu is from cardamom so use freshly powdered cardamom powder.

How to make Rava Laddu Step by Step

1.Heat 1 teaspoon ghee to a pan. We need ¼ cup ghee for this recipe so take 1 teaspoon ghee from it for roasting.

2.Add 1 cup rava to the pan and dry roast it until nice aroma comes and it turns slightly golden. You can feel the aroma in the kitchen and that is the sign that rava is roasted well.

3.Take care not to brown them, turn off heat, keep aside and allow it to cool. Immediately transfer it to a bowl to cool down.

4.To a mixer jar add ¾ cup sugar along with 2 cardamom. I peeled the skin and added, you can add it as such with skin too.

5.Powder the sugar very fine, set aside in a bowl.

6.Then transfer roasted rava to the same mixer jar.

7.Grind it to a semi coarse mixture.

8.Transfer powdered rava and sugar to a mixing bowl.

9.Mix until it is combined well.

10.Heat ¼ cup ghee in a tadka pan - add 2 tablespoon broken cashews.

11.Fry until golden. Switch off and remove from flame.

12.Then add fried cashews along with ghee to the mixing bowl.

13.Mix everything together, by this time it will look like bread crumbs. First mix with a spatula as it will be hot.

14.Then with your fingers mix it well, break lumps if any.

15.Shape them into rounds balls by pressing tight. Press it tight and form balls. Repeat to finish.

16. Rava Laddus are ready.

Store in an airtight container.

Expert Tips

• Choosing Sooji / Rava - Choose fine variety of semolina or rava or sooji preferably.
• Roasting Sooji - While roasting rava take care not to brown it, be very careful to turn over if not it might get browned at the bottom. Roast it well for 5-7 minutes stirring continuously. After roasting immediately transfer it to a bowl to cool down, do not let it in the pan itself as the heat of the pan might brown the rava.
• Grinding Sooji - The texture of rava should be slightly coarse else while eating it will not have the crunch and will not taste good. Also take care not to grind the rava too coarse else shaping will be difficult.
• Mixing - While mixing sooji and sugar, mix thoroughly so that the sugar is evenly distributed. Also add sugar only when rava is warm, if it is too hot then sugar will start melting making the mixture runny.
• Adding ghee - Do not add more ghee, it will make the laddu look dull and alter the taste. Also use homemade or fresh ghee for best flavor.
• Nuts - I have used chopped cashews, you can even use almonds, raisins too.
• Sugar - Adding ¾ cup sugar will be just perfect, it will taste a bit over sweet when you taste it just after making but will be perfect after few hrs.

Variations

• You can add half and half ghee and milk if you are looking for a low fat version. After the milk is added quickly form them into balls, don't let it dry. If its dried add few drops of ghee and form into balls.
• The ghee version keeps well even for a week but for the milk version the shelf life is very less consume it within a day or two.
• You can add 2 tablespoon desiccated coconut, saute in ghee for 2 minutes then add it. Add 1 tablespoon ghee extra if adding coconut.
• Add ½ teaspoon rose essence and few drops pink food color to make rose rava laddu. Likewise you can try with other flavors of your choice too.
• You can also add raisins fry and add it. You can add almonds along with cashews too.

Serving & Storage

Serve it as a snack along with tea or coffee. Store in an airtight container to retain freshness. Need not refrigerate. Rava Laddu keeps well for about 2-3 days in room temperature.

FAQS

1.Why is my laddu breaking while shaping?

If there is no enough moisture content then the laddu may break. So add little more ghee and start shaping. Warm ghee helps laddu to hold its shape well.

2.Can I made rava laddu using jaggery / cane sugar?

Yes you can make rava laddu with jaggery or cane sugar but make sure to use organic variety which is free from impurities as we have to add it as such.

3.What type of pan is best suited for making rava laddu?

You can use any heavy bottomed flat based pan or kadai to roast rava. But make sure not to burn it and stir at regular intervals.

If you have any more questions about this Rava Laddu Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Rava Laddu Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions

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Rava Laddu Recipe | Rava Ladoo Recipe

Rava Laddu is a popular Indian festive sweet made using rava, sugar, ghee, nuts and cardamom powder. Also popularly known as suji laddu, these are quick and easy to make perfect for even beginners to try. These rava laddus tastes so delicious, has a melt in the mouth texture with a slight crunch from rava and cashews.

Course sweet

Cuisine Indian

Keyword diwali dishes, diwali food, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, laddu, ladoo recipes, Rava Ladoo / Rava Laddu, rava recipes, sweet recipes, virtual diwali party

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 10 laddus

Calories 167kcal

Author Sharmilee J

Ingredients

• 1 cup rava
• ¾ cup sugar
• ¼ cup ghee melted
• 2 nos cardamom
• 2 tablespoon cashew nuts broken

Instructions

• Add rava to a kadai and dry roast it until nice aroma comes and it turns slightly golden. Take care not to brown them, turn off heat, keep aside and allow it to cool.
• Add 1 cup rava to the pan and dry roast it until nice aroma comes and it turns slightly golden. You can feel the aroma in the kitchen and that is the sign that rava is roasted well.
• Take care not to brown them, turn off heat, keep aside and allow it to cool. Immediately transfer it to a bowl to cool down.
• Powder the sugar very fine, set aside in a bowl. Then transfer roasted rava to the same mixer jar.
• Grind it to a semi coarse mixture. Transfer powdered rava and sugar to a mixing bowl and mix until it is combined well.
• Then add the fried cashews, cardamom powder. Add ghee.
• Mix everything together, by this time it will look like bread crumbs. With your hands form them into rounds balls by pressing tight.
• Press it tight and form balls. set aside. Store in airtight container.
• Enjoy Rava Laddu!

Video

Notes

• Choosing Sooji / Rava - Choose fine variety of semolina or rava or sooji preferably.
• Roasting Sooji - While roasting rava take care not to brown it, be very careful to turn over if not it might get browned at the bottom. Roast it well for 5-7 minutes stirring continuously. After roasting immediately transfer it to a bowl to cool down, do not let it in the pan itself as the heat of the pan might brown the rava.
• Grinding Sooji - The texture of rava should be slightly coarse else while eating it will not have the crunch and will not taste good. Also take care not to grind the rava too coarse else shaping will be difficult.
• Mixing - While mixing sooji and sugar, mix thoroughly so that the sugar is evenly distributed. Also add sugar only when rava is warm, if it is too hot then sugar will start melting making the mixture runny.
• Adding ghee - Do not add more ghee, it will make the laddu look dull and alter the taste. Also use homemade or fresh ghee for best flavor.
• Nuts - I have used chopped cashews, you can even use almonds, raisins too.
• Sugar - Adding ¾ cup sugar will be just perfect, it will taste a bit over sweet when you taste it just after making but will be perfect after few hrs.

Nutrition

Serving: 40g | Calories: 167kcal | Carbohydrates: 28g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 1mg | Potassium: 44mg | Fiber: 1g | Sugar: 15g | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 1mg

The post Rava Laddu Recipe (Rava Ladoo) appeared first on Sharmis Passions.

Peanut Sesame Ladoo is nutty flavoured sweet made by grinding roasted peanuts and sesame into a coarse powder and shaping them into balls. Peanut Sesame Ladoo is an instant sweet to make for snack & sweet cravings, also it is a guilt free snack. 

Peanut Sesame Ladoo is a no cook, healthy anytime snack compared to the packed junkies. This sweet comes together quickly, Ladoos keep well at room temperature for about a week, so you can make a batch ahead and have something wholesome to reach for instead of packaged snacks.

About Peanut Sesame Ladoo

Peanut Sesame Ladoo is a healthy snack option made using peanuts, sesame and jaggery. This is one of the melt in the mouth ladoos you can make in few minutes. The peanuts give a warm, earthy taste while the sesame adds toasted nuttiness that make the ladoos special.

The texture of these ladoos is not hard or brittle, but soft and slightly crumbly at the same time. This is because you mix the nuts with jaggery and then shape them while oil from the peanuts, sesame combine everything together. You can adjust how much you grind the mixture depending on your preference.

This ladoo is completely healthy to snack on, it has no added oil and no refined sugar. Also the jaggery gives natural sweetness and peanuts and sesame provide good fats and nutrients. You can make small batch or large quantity depending on how many you need.

I usually make a big batch of these during the weekend as my family finishes them quite quickly but you can store them for a week at room temperature and enjoy.

Similar Recipes

• Peanut Butter Recipe (Homemade Peanut Butter)
• Peanut Rice Recipe
• Peanut Ladoo Recipe | Peanut Laddu Recipe
• Peanut Butter Cookies Recipe
• Peanut Chaat Recipe

Peanut Sesame Ladoo Video

Peanut Sesame Ladoo Ingredients

• Peanuts - I use raw peanuts that you roast yourself to make the nutty base of the ladoos. You need to roast them until black spots appear and they start to crack, this brings out all the flavour.
• Sesame Seeds - I use white sesame seeds because they add a warm, toasted flavour and a slightly gritty texture to the ladoos. You need to roast them until golden brown and fragrant.
• Jaggery - I use jaggery for sweetness and it also binds the mixture and makes it possible to shape the ladoos. You need clean jaggery free from dirt or pieces.
• Cardamom - I add one whole cardamom pod because it bring out the flavour of the roasted nuts and add a subtle, warm spice that make the ladoos taste special.

How to make Sesame Peanut Ladoo Step by Step

1.To a fry pan add peanuts, dry roast until black spots appear here and there. It starts to crack out and becomes crisp in few minutes. Switch off.

2.Remove the skin, rub between your palms and remove. Now break open each peanut and remove the tiny part.(this step is purely optional but I recommend if you are going to give this peanut butter for kids), amma says its pitham not sure of what its called in english.Now the peanuts are ready.

3.Take sesame in a pan and roast till golden brown.

4.To a mixer jar add roasted and cleaned peanuts, sesame seeds and jaggery. Use clean jaggery free from dirt.

5.Add one whole cardamom. First grind it to coarse mixture. Do not run the mixie at a stretch, give intervals and run. Grind further and it will start to come together.

6.It will look greasy as the oil will start to come out. Stop grinding at this stage. Transfer this mixture to a plate. Mix it well, break the lumps.

7.Start shaping ladoo, take a fistful and start shaping

8.Make round balls and make the ladoos ready. Store in clean dry container.

Keeps well in room temperature itself for about a week.

Expert Tips

• Roasting - I roast them until black spots appear and they start to crack. This takes a few minutes and brings out all the flavour.
• Remove Peanut Skins - I usually break each peanut and remove the skin and the tiny inner part.
• Roast Sesame Golden - I toast the sesame seeds until they turn golden brown and become fragrant.
• Grind in Pulses - I don't run the mixer continuously, I give it intervals and run for few seconds, then stop and mix by hand.
• Stop When Greasy - I keep grinding until the mixture look greasy and start to come together. The oils from the peanuts help bind everything.
• Cool Before Shaping - I let the mixture cool on a plate for a few minutes before I start shaping. If it is too warm it become harder to shape into round balls.
• Store in Dry Container - I keep the finished ladoos in a clean, dry, airtight container. Moisture make them sticky so make sure your container is completely dry.

Serving and Storage

Serve ladoos at room temperature as a snack or after a meal and these keep well for about a week without refrigeration. I recommend eating them within the first few days as they taste best when fresh.

FAQS

1.Can I skip removing peanut skins?

Yes, you can skip it if you don't mind the skin. But removing them make the ladoos smoother and nicer in texture.With skin it gives a slightly bitter taste.

2.When to stop grinding?

Stop when the mixture starts looking slightly greasy and comes together when you press it. Don't grind too much as it can become a smooth paste because of the released oil.

3.Can I add ghee?

Yes, you can add a little ghee if you like. But it is not really needed as the peanuts release their own oil.

4.Can I make these ahead?

Yes, you can make them two or three days ahead and store in a dry container. They keep well at room temperature.

5.Do these ladoos need to be kept in the fridge?

No, refrigeration not needed. Room temperature storage keep them in the best condition and the fridge can make them hard.

If you have any more questions about this Peanut Sesame Ladoodo mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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Peanut Sesame Ladoo Recipe

Peanut Sesame Ladoo is nutty flavoured sweet made by grinding roasted peanuts and sesame into a coarse powder and shaping them into balls. Peanut Sesame Ladoo is an instant sweet to make for snack & sweet cravings, also it is a guilt free snack. 

Course Snack, sweet

Cuisine Indian

Keyword diwali dishes, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, how to make cardamom powder, jaggery recipes, laddu, ladoo recipes, peanut recipes, snack recipes, sweet recipes, virtual diwali party

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 ladoos

Calories 54kcal

Author Sharmilee J

Ingredients

• ¾ heaped cup peanuts
• ¼ heaped cup sesame seeds
• ¾ cup jaggery
• 1 whole cardamom

Instructions

• To a fry pan add peanuts, dry roast until black spots appear here and there. It starts to crack out and becomes crisp in few mins. Switch off.
• Remove the skin, rub between your palms and remove. Now break open each peanut and remove the tiny part. Now the peanuts are ready.
• Take sesame in a pan and roast till golden brown.
• To a mixer jar add roasted and cleaned peanuts, sesame seeds and jaggery. Use clean jaggery free from dirt.
• Add one whole cardamom .First grind it to coarse mixture. Do not run the mixie at a stretch, give intervals and run. Grind further and it will start to come together.
• It will look greasy as the oil will start to come out. Stop grinding at this stage. Transfer this mixture to a plate. Mix it well, break the lumps.
• Start shaping ladoo, take a fistful and start shaping.
• Make round balls and make the ladoos ready. Store in clean dry container.
• Keeps well in room temperature itself for about a week. Enjoy Peanut Sesame Ladoo!

Video

Nutrition

Serving: 40g | Calories: 54kcal | Carbohydrates: 13g | Protein: 0.03g | Fat: 0.05g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 0.03mg | Potassium: 1mg | Fiber: 0.03g | Sugar: 13g | Vitamin A: 0.002IU | Vitamin C: 0.02mg | Calcium: 5mg | Iron: 0.1mg

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