Rava Laddu Recipe, How to make Rava Laddu – Kannamma Cooks (2024)

FAQs

What is Rava Laddu made of? ›

Rava laddu are sweet balls made primarily with semolina (rava, suji) as the main ingredient. Various ingredients like ghee, coconut, sugar, jaggery, cardamoms, cashews and raisins are also used. These are traditionally made during Indian festivals like Ganesh Chaturthi, Navaratri, Diwali and Sankranti.

Rava is rich with minerals like magnesium and iron which helps reduces blood pressure and supports growth of red blood cells . potassium is good for kidney health.it is ideal to be included in weight loss diet as it has low fat, low sodium and zero level cholesterol.

Cooking Instructions

Take 100gm ghee and 1000gm maida and mix it and make clay with water. Make small pieces of clay and fry it and then grind it into powder form. Mix sugar and powder from of clay. Now make ball and our maida laddu will ready.

The laddu was made to a traditional Boondi recipe. The ingredients included ghee, refined oil, cashew nuts, sugar, almonds, cardamom, and water.

Rava, also known as semolina, is a high glycemic index food that can spike blood sugar levels.

Foodstuff made from maida, white rava, maggi noodles and other processed food items should not be consumed. When food is processed, its carbohydrate content increases – this is not good for a person with diabetes.

Start by consuming only 1/4th of your usual sweet intake. Try to prepare laddu's at home so you can control the ingredients. Laddus are made up of free sugars that can be rapidly broken down into glucose in the body, leading to sudden spikes in blood glucose levels.

If your Besan Ladoos are sticky, you probably added too much Ghee when the roasted Besan was still hot. You can solve the problem in two ways—keep your Besan mixture in the refrigerator for 10-15 minutes or add more Besan or powdered nuts to your mixture and roast it for a while.

Milk based sweets have a very short shelf life, even shorter without refrigeration. Ideally they should be consumed within a day or two and always stored inside the fridge. Dry Indian sweets like besan ladoo and atta ladoo have a comparatively longer shelf life of say 2–3 weeks.

How long can we keep laddu? ›

A basic Laddu made from gram flour, ghee, and sugar can last up to 10 days if stored in an airtight container at room temperature. Laddus made from coconut or jaggery have a shorter shelf life, usually lasting a few days.

It is believed that Indian physician, Susruta, used ladoos as an antiseptic to treat his surgical patients. In the 4th century BC, he used a concoction of ingredients with nutritional properties like sesame seeds, jaggery and peanuts to make ladoos that we today fondly call til ladoo.

The Indian sweet "laddu" is typically referred to as "ladoo" in English. The term "ladoo" is commonly used to describe these round-shaped sweets made from various ingredients, such as flour, sugar, nuts, and spices.

While Besan is a nutritious ingredient, it's advisable to consume it in moderation as part of a balanced diet. Including Besan Ladoo in your daily diet may not be suitable due to its sugar and ghee content.

Suji is also known as semolina which is called rava in Indian households and it is a by-product of durum wheat. Suji is coarse middling made from durum wheat. The scientific name of durum wheat is Triticum Durum and is a widely used cereal crop in the Mediterranean region.

Bombay rava, or ravva, rawa, or sooji, is a durum wheat product and a form of semolina. Rava is made by grinding husked wheat and is used in Indian cuisine to make savoury dishes such as rava dosa, rava idli, upma, and khichdis.

Rava is rich in micronutrients, such as iron, magnesium, and phosphorus, essential for overall health. Iron helps produce red blood cells, while magnesium gives energy and maintains bone health. Phosphorus plays a role in maintaining healthy bones and teeth and is involved in many cellular processes in the body.

Maize rava (corn rava) is a healthy grain product derived from dried maize or corn kernels that provides a distinct flavour and texture to a variety of meals. In Indian cooking, maize rava is frequently used, especially in South Indian and Gujarati dishes.