Rava Laddu

Rava LadduRava Laddu is a traditional sweet found in Western India. Authentic Rava Laddu is made using Rava (hence the name) which is a wheat husk product. This recipe calls for the use of semolina, as it is more commonly available in North America. This is a popular laddu prepared almost in every household for all the festivals. Rava laddu is a simple and easy recipe but still exotic. This recipe will make about 14 laddus.


1 cup semolina/rava
⅓ cup coconut powder ᶲ
¼ cup clarified butter or ghee*
¾ cup fine sugar
2 tablespoons crushed cashews ᶲ
1 tablespoon raisins
¼ teaspoon crushed cardamom ᶲ
approx. ¼ cup milk, boiling hot*


Heat one tablespoon of clarified butter in a small pan over medium low heat; roast the cashews for about 2 minutes until they are light golden brown. Add raisins and roast for another minute, raisins will be puffed. Turn off the heat and transfer them in a bowl. Set aside.

Heat the remaining clarified butter in a frying pan over low medium heat; add the semolina and roast until it changes the color lightly this should take 6-7 minutes. It is important to stir continuously making sure the semolina roasts evenly. Add the coconut and roast, stirring continually for about 2 more minutes. Add nuts, cardamom, and sugar stir until everything is mixed well. Turn off the heat.

Add about 2 tablespoons of hot milk to the dry ingredients. Mix it well to combine. The mix should be moist add more milk as needed. Allow the mixture to cool slightly.

To form the laddus, press about 1 ½ tablespoons of the mixture between your palms. Add little more milk if you are unable to hold the mixture. Press and squeeze to form a round golf-ball like shape. Let them sit for at least one hour before serving. Laddus can be stored in air tight container for about 10 days.

ᶲ If you can’t find coconut powder, crushed cashews or crushed cardamon, simply grind them in a coffee grinder or food processor. For the coconut, I would suggest using unsweetened coconut flakes.
* To make this recipe non-dairy, simply substitute margarine for the butter/ghee and use soy/almond milk instead of cow milk.

Ahhh… Friday!

TGIFI love Fridays! I really think it must be my favourite day of the week. Besides only having a half day at work (did I mention I love working for an Orthodox Jewish company?) I get to look forward to both the weekend and to Shabbos (the Sabbath). Growing up, my family was not always as observant as they later became, and we went through different stages of keeping kosher and Shabbos. But even when we were at our least observant, we still had Friday Night Dinner with the family and candles were lit and the blessing over the wine and bread said. It was cultural as much as religious. As I got older, and my days were spent working and my nights (and remaining parts of the weekends) were spent out with friends, I became even more grateful for Shabbos. It was a guaranteed block of time (25 hours at least) where the world just stopped. No phones ringing, no email beeping, no running here or there. I could spend time with my friends and family (or not) eating a good meal, playing a board game or cards, or my family’s favourite activity, reading! The time was spent reflecting on the week past, the week coming, and the gifts that G-d has given us in both. Of course, there was always some sort of Shabbos treat as well (since desserts tended to be skipped during the week). Today’s recipe is for an Indian treat, to cap off our week of exotic Indian cuisine. I hope you enjoy it, and your weekend, no matter how you spend it!