Rava Ladoo with sugar syrup | Rava Ladoo without ghee | Diwali Sweet recipe 2016

Rava Ladoo with Sugar Syrup, a delicious and easy to make ladoo recipe. Unlike many other rava ladoo recipes, it doesn't require a lot of ghee, a tbsp of ghee is enough for making these ladoo without compromising the taste ! 

Couple of days back got my own domain for the blog, Hurray !! After a lot of discussion with hubby, we thought the name "sandhiyascookbook" as more appropriate to my space. Yes, it's basically a cookbook in online. In this time, I thank my readers for their continuous support and believing in my recipe ! Keep supporting as usual! 

I'm happy to inaugurate my new domain space on this auspicious "Vijayadhasami Day" and i want to post some sweet recipe to celebrate the occasion. In our school days, Amma had prepared this ladoo frequently and in those days, she didn't use lot of ghee in any sweets. 

Suddenly I remembered about this ladoo and asked Amma for the recipe and immediately I tried it a few weeks back, it's very simple and doesn't need a lot of ghee like other recipes and it keeps well for more than a week at room temperature.

Here I have used just a tbsp of ghee for roasting and also for flavor, but you can reduce or skip that ghee too, if you don't want that.  As we cook the rava in sugar syrup, this ladoo has a soft center and I personally like that texture very much in this ladoos. 

Before moving on to the recipe, let's check out the FAQs 

What to do if the ladoo doesn't firm up after a while? 

I would highly recommend keeping it in the refrigerator for 30 mins. It will surely firm up the ladoo nicely.

What to do if the ladoo is not binding ? 

1. If the ladoo mixture  is too loose to hold, then cook the rava mixture for a couple of more mins until it thickens a bit. 
2. If the ladoo mixture is too dry, add a couple of tbsp of hot milk or ghee to the mixture and mix it well, then form a ladoo.

Rava Ladoo

Preparation Time : 20 mins | Cooking Time : 15 mins | Makes : 12  
Recipe Category: Sweets | Recipe Cuisine: Indian
Rava Ladoo, Rava Ladoo without ghee, Rava Ladoo with sugar syrup Rava Ladoo with Sugar Syrup, a delicious and easy to make ladoo recipe. Unlike many other rava ladoo recipes, it doesn't require a lot of ghee, a tbsp of ghee is enough for making these ladoo without compromising the taste.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Ravai/Sooji/Semolina - 1 cup
Sugar - 3/4 cup
Water - 1/2 cup
Ghee - 1 tbsp
Cashews  - 1 tsp
Raisins - 1 tsp
Cardamom - 2 

Procedure

First heat the pan with ghee, add the cashews & raisins, roast till cashews becomes golden brown and raisins slightly puff up, add the rava, roast the rava till nice aroma comes from the rava.

Remove the rava from the heat and transfer into another plate, in the same pan, add sugar & water.

Allow the sugar to dissolve in the water and then bring the sugar syrup to boil. At this stage, add the rava.

Give a good mix with sugar syrup and switch off the flame. Finally add the crushed cardamom and cover it with lid for 15 mins. At this stage the rava mixture is slightly watery,but dont worry after 15 mins, the rava absorbs all the water and become a  thick mass.

After 15 mins, transfer the rava mixture into the plate. Allow the rava mixture to cool, once it comes to hand bearable temperature, lightly grease the hand with ghee and make ladoos. Since sugar syrup is used in this ladoo, sometimes because of the quality of the rava, the ladoo mixture may turn too soft. In that case, cook the mixture for a couple of mins until it thickens ! 

Allow to cool completely and store in air tight container. These ladoos are pale in color when they are hot and turn into white when completely cool down ! 

Related: How to make Rava Coconut Ladoo 

Notes:

• This ladoos keeps well for a week in room temperature.
• You can increase the sugar up to 1 cup for sweeter version
• Don't tempt to open the lid and check before 15 mins.The rava requires that time to absorb all moisture.
• Here the proportion of water is very important, don't add more water, other wise the mixture becomes watery.
• This ladoos are pale in color when it's hot, but once it's cooled, the color becomes white.