Quick Rava Besan Ladoo Recipe

Rava Besan Laddu, Easy Recipe

With Diwali just around the corner, it’s time you discovered a new, quick rava besan ladoo recipe. There’ll be no hassle of preparing a sugar syrup and then waiting for hours for the ladoos to set. In fact, it’s a rava besan laddu, easy recipe. It’s so quick and easy, you’ll wish you had discovered it sooner. All you have to do is roast the besan and rava and then mix in the powdered sugar. And your favourite Diwali sweet will be ready for you to enjoy.

Don’t miss this opportunity to try making my quick rava besan ladoo recipe this Diwali. Then share it with others to spread the joy of the festive season.

And if you’re interested in another tasty Diwali special recipe, check out this one for crisp and tasty namak pare or savoury shankarpali.

Ingredients

500g (approx. 5 cups) besan (chickpea flour)

400g (approx. 2 ¼ cup) fine rava (fine semolina)

450g granulated sugar (approx. 2 cups before powdering)

350g (approx. 1 ½ cup + 2 tbsp) pure ghee

6 tbsp crushed almonds

1 nutmeg, grated

2 tbsp milk

Procedure

1. Lightly roast and crush or chop the almonds.
2. Roast the besan in 250 g (1 cup + 2 tbsp) of pure ghee on low to medium-low heat for around 20 minutes. The besan will now be brownish in colour.
3. At this stage, add the milk to the besan and continue roasting it for around 1 – 2 minutes. Remove the besan to a large mixing bowl.
4. Then, roast the rava in the remaining 100g (around ½ cup) of pure ghee on low to medium-low heat for around 15 minutes or till it becomes pale brown in colour. Let this cool for around 20 minutes and then transfer it to the same mixing bowl as the besan.
5. Mix the besan and the rava. The mix should be lukewarm by now.
6. Next, add the chopped almonds and the grated nutmeg.
7. Mix everything well rubbing the mix between your palms for even mixing.
8. Now start shaping the laddus. If the mix is too dry to be able to do this, then add in some ghee, 1 tsp at a time, till the mix is just right for shaping into laddus.
9. Transfer the shaped laddus to a thali / tray greased with pure ghee.
10. Let the laddus cool completely for around 2 hours and then store them in an airtight container.

This mix will make around 44 laddus.

Enjoy!