Rava Besan Ladoo | रवा बेसन लड्डू रेसिपी
Rava Besan Ladoo is a traditional Indian sweet made with fine semolina (rava), chickpea flour (besan), ghee, powdered sugar, cardamom, and nuts. Slowly roasting the rava and besan in ghee gives these ladoos a rich, nutty flavor and irresistible aroma. Perfect for Diwali, festivals, celebrations.
Ingredients
- 1 1/2 cup Besan (150 gm)
- 1 1/2 cup Fine Semolina (150 gm)
- 1 1/2 cup Powdered sugar (300 gm)
- 3/4 cup Ghee (150 gm)
- 1/4 tsp Cardamom powder
- 1 tbsp Sliced almonds and pistachios
- 1/2 tsp Turmeric water for color
Instructions
- 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.
Video
Notes
Tip text
- 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.