BM #1 - AAE - Day 13 - Guest Post - Rava Laddu | Indian Festive Sweet

With the advent of the Ganesh Chaturthi festival, the ten day pomp and splendor would fill the air with a positive energy that is unbeatable. This year too, Sep 9, 2013, marked the augment of the Ganesh Chaturthi festival. There is something about this festival that gives an untold power to go through the entire 10 days with a lot of zest and energy.

(Photo Credit: Meenakshi Putty)

Legend has it that Lord Ganesha was created by Goddess Parvati out of dough. It is said she asked Him to keep a watch while she had bath. Legend goes on to say how Lord Shiva came and Lord Ganesha did not allow Him to enter. This infuriated Lord Shiva who cut of Lord Ganeshas head. Goddess Parvati was inconsolable so Lord Shiva asked to bring the head of the first living being. Lord Shivas attendants saw an elephant and brought its head . Lord Shiva fixed this head on the human body and thus took birth Lord Ganesha. This day is celebrated as Ganesh Chaturthi.

(Photo Credit: Meenakshi Putty)

Amongst the Indian states Maharashtra is a prominent state celebrating this occasion with splendour and pomp. Maharashtra sees families booking idols a month before the festivities begin. Mandals are erected a week before the festival begins. People put garlands of marigold flowers and mango leaves, or toran outside their houses on the Chaturthi day. The entrance of the house is decorated with a beautiful rangoli (see pic above). These are handcrafted and made into various designs and colors. An aarti and puja (See pic below) is performed twice a day and there is a prasad offered everyday to the Lord. Various delicacies are made Modak being the favorite of all.

(Photo Credit: Meenakshi Putty)

I requested Meenakshi, a dear friend from Pune, to send me some of the pictures she has clicked this season. She is a buddying photographer. Check out her entire album of Ganesha photography collection on Facebook. You would love it :-)

My sister-in-law Aiesha is the new kid on the block in our family. She is the latest addition into our lives being married to my brother. Ganesh Chaturthi is celebrated in great pomp and show at her place. I requested her to share some recipes with me on my blog. So today she shares a Rava Laddu recipe which is a very popular Indian sweet. Over to Aiesha now :-)

Aiesha Gohokar  
My mother used to make these delicious Rava laddu's for Diwali each year and were an absolute hit. They make me reminisce of the times when she used to make them and keep them hidden so that I dont polish them off at once. Stealing them while she used to take her afternoon naps is something I miss. They are melt In the mouth and a sin you would love to commit! 

Today I am a newly married woman who can make her own laddu's and eat them too (fortunately no stealing required :-D). This recipe belongs to my beautiful mother-in-law who is an amazing cook.

1 cup semolina or rava,
3/4th cup ghee,
1/4 th cup freshly grated coconut,
1 cup sugar,
1/2 cup water,
1 pinch of cardamom powder,
4-5 chopped cashews,
A handful of raisins,

  1. Heat ghee in a pan and wait for it to melt. Ghee has a very high melting point, so this should happen quickly.
  2. Add the cashews and fry them till they are slightly brown on medium heat. If you love dry fruits, you can add chopped almonds as well. Keep the fried dry fruits aside. 
  3. This will be the time for the rava to bask in the glory of the ghee. Add the rava to the kadhai and start stirring continuously on low heat. The rava would be full of crumbs at this point and needs to be roasted till it is a beautiful golden in colour. My mother in law has a simple rule when it comes to roasting besan or rava for laddus. Our house should be filled with the aroma of the roasted rava! And it did.
  4. You can add the grated coconut at the end and then allow the mixture to cool.
  5. Now comes the part that makes these laddu's melt in the mouth. The sugar syrup! Slurp. Add the sugar and water in a saucepan. Keep stirring it on low heat. Once the sugar has melted, the syrup will start looking frothy. We need the syrup to have a one string consistency. You can try it by testing the syrup between the thumb and the forefinger. Another easy way is to drop a little syrup in a bowl of water. It should not dissolve and should form a sugar lump when you touch it. This may sound complicated but is not (these are my Mil's tricks to make the syrup process super easy for me to understand). Your syrup would be ready in 5 minutes.
  6. You can add the cardamom powder to the syrup.
  7. The rava now needs to be folded in as well. Smoothen any lumps and add the cashews. 
  8. If your laddu mixture becomes very dry, some milk will do the trick. You can add water as well but your laddus will not be sinful( but the shelf life will be more).
  9. You can take the mixture off the heat and allow it to cool a little. If your mixture is a little runny, just let it relax under the fan for a while( like I did) before making the laddus.
  10. Take a handful of this semi-hot mixture and press it between your palms to make a round laddu. 
  11. Take one raisin per laddu and press it onto the laddu. 
  12. Allow it to become firm before serving.

Note: If the rava is not roasted properly, the laddu's will be sticky. You can skip the coconut, if you are making a big batch to last you for long. Fresh coconut decreases the shelf life.

I made 25 medium laddus. I hope you make these for any of your favorite festival soon and enjoy them to the core!!!

Thank you Meenakshi and Aiesha for making this post so beautiful.

Read more about my blogging marathon, here and here.

All recipes of Blogging Marathon #1

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  1. Even I love making different Rangoli designs every year. This Diwali I am surely going to pick something from here. Lovely designs must say! Thanx for sharing.


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