Wednesday, 16 May 2012

Soft Rawa Laddu

There are some rawa or semolina laddus which turn hard after cooling, this recipe is for the soft ones. You can vary the sugar content as per your taste, I used these proportions and some members in the family found it lacking in sweetness and some found it just right…so it is really as per your preference.


250 grams semolina or rawa or suji,
150 grams refined flour,
1 cup finely grated coconut,
1 cup powdered sugar,
3 tsps ghee,
1 cup milk,
1 tbsp chopped cashews,
½ tsp powdered green cardamom seeds


Roast the semolina with the refined flour on a low flame till it turns slightly brown. This takes some time and patience; please refrain from increasing the flame or you will land up with burnt semolina.

Now add the grated coconut, powdered sugar, ghee and milk. Saute till the mixture leaves the sides of the pan. Add the chopped cashews and powdered cardamom seeds and turn off the heat. Mix this well and cool it slightly.

Take a small portion of the mixture and roll into small balls in your palms.

Another Variation


1 ½ cups of semolina or rawa or suji,
1 ¼ cups of sugar,
½ cup of ghee,
¼ cup raisins,
¼ cups cashewnuts,
½ tsp powdered green cardamom seeds


Roast the semolina till light brown in colour, then add 1.5 tbsp of ghee and fry for another 5 minutes on a low heat. Cool this and powder it with the sugar into a not so fine powder.

Heat the remaining ghee and fry the chopped cashews and raisins till light brown. Then mix in the semolina and sugar mixture and the powdered cardamom seeds. Shape into laddoos while still warm.