Rava Besan Ladoo recipe
The festival season in my home was always filled with the sweet aroma of homemade treats, and Rava Besan Ladoo was a favorite. My earliest memories are of sneaking into the kitchen to watch my grandmother carefully roast semolina and besan (chickpea flour) in ghee. The warmth of the kitchen and the fragrance of cardamom always made me feel at home. Today, I’m sharing my grandmother’s special recipe with you, hoping it brings the same joy and warmth to your home as it does to mine. These Rava Besan Ladoos are not just a festive treat, but a celebration of tradition and family. The earthy flavor of roasted semolina and besan combined with the richness of ghee and sweetness of sugar creates a ladoo that’s as delightful to eat as it is to make. Enjoy these homemade ladoos with your loved ones..
Ingredients -
- Chickpea Flour (Besan): 1 ½ cups (150 gm)
- Fine Semolina (Rava): 1 ½ cups (150 gm)
- Powdered Sugar: 1 ½ cups (300 gm)
- Ghee: ¾ cup (150 gm)
- Cardamom Powder: ¼ tsp
- Sliced Almonds & Pistachios: 1 tbsp
- Turmeric Water: ½ tsp (for color)
Method –
- Heat a kadai (deep pan) on low flame and add 80% of the ghee (reserve the remaining ghee for later).
- Add 1 ½ cups of chickpea flour and 1 ½ cups of fine semolina to the ghee. Roast the mixture on low flame for about 20 minutes, stirring continuously to avoid burning.
- Once the flour mixture starts to lightly brown, add the sliced almonds and pistachios. Pour in the remaining ghee and continue roasting the mixture for another 10-15 minutes, stirring occasionally until the flour turns a golden color and becomes aromatic.
- At this stage, add ½ tsp of turmeric water to the mixture. Mix well and turn off the heat. Let the mixture cool to room temperature.
- Once the mixture has cooled, add ¼ tsp of cardamom powder and 1 ½ cups of powdered sugar. Mix everything thoroughly to ensure the sugar is evenly distributed.
- Take small portions of the mixture and shape them into round ladoos using your hands.
- Once all the ladoos are formed, let them set. Store the ladoos in an airtight container. They will stay fresh at room temperature for 15-20 days.
Tips for Perfect Rava Besan Ladoos :
- Slow Roasting: Ensure you roast the chickpea flour and semolina on low
heat. This helps enhance the flavor and prevents the mixture from burning. - Turmeric Water: Adding a small amount of turmeric water gives the ladoos a
lovely golden color. You can skip this if you prefer. - Even Shaping: If the mixture feels dry while shaping the ladoos, slightly warm it or add a spoonful of ghee.
