Wheat Rava Ladoo Recipe – Easy Indian Sweet with Saffron & Nuts

Last Updated on 2 months by Neha Deshmukh

Wheat Rava Ladoo Recipe – Easy Indian Sweet with Saffron & Nuts

Hey everyone! If you’re looking for a simple, satisfying Indian sweet that’s perfect for festivals or just a little afternoon treat, you have to try these Wheat Rava Ladoos. I remember making these with my grandmother for the first time – the aroma of roasting rava and cardamom always takes me right back to her kitchen! They’re surprisingly easy to make, and the delicate flavour with a hint of saffron is just divine. Let’s get started, shall we?

Why You’ll Love This Recipe

These ladoos are more than just delicious; they’re a little bundle of comfort. They come together quickly, require minimal ingredients, and are a fantastic way to introduce yourself to Indian sweet-making. Plus, they’re naturally vegetarian and can easily be adapted to be vegan or gluten-free (more on that later!). You’ll love how easily they melt in your mouth.

Ingredients

Here’s what you’ll need to whip up a batch of these golden beauties:

• 1 cup Wheat Rava / Bansi Rava (approximately 150g)
• 1 cup Sugar (approximately 200g)
• 4 cups Hot Water (approximately 950ml)
• ?? cup Ghee (approximately 60-80ml – see ingredient notes!)
• ?? tsp Saffron Food Colour (a pinch is enough!)
• ?? tsp Cardamom Powder (approximately 1/2 tsp)
• 2 tbsp Cashews, chopped (approximately 30g)
• 2 tbsp Pistachios, chopped (approximately 30g)
• 2 tbsp Melon Seeds (approximately 30g)

Yields: Approximately 25 ladoos
Prep time: 5 minutes
Cook time: 15 minutes
Difficulty: Easy

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Wheat Rava / Bansi Rava: Types and Uses

Wheat rava, also known as bansi rava, is coarsely ground wheat. It’s different from fine semolina (sooji). You can usually find it at Indian grocery stores. It gives the ladoos a lovely, slightly nutty texture.

Ghee: Choosing the Right Kind for Flavor

Ghee is key to that authentic flavour. I prefer using a good quality, homemade ghee if possible. But a store-bought ghee with a rich aroma works beautifully too. Don’t skimp on the ghee – it really adds to the taste!

Saffron Food Colour: Natural vs. Artificial Options

I’ve used saffron food colour here for that beautiful golden hue. You can use a tiny pinch of natural saffron strands soaked in a tablespoon of warm milk for a more authentic (and expensive!) flavour and colour. Just add this saffron milk along with the hot water.

Cardamom Powder: Freshly Ground vs. Store-Bought

Freshly ground cardamom powder is always best! The aroma is incredible. If you’re using store-bought, make sure it’s relatively fresh – it loses its potency over time.

Nuts & Seeds: Regional Variations & Substitutions

Cashews, pistachios, and melon seeds are a classic combination. Feel free to experiment! Almonds, walnuts, or even a sprinkle of sesame seeds would be lovely additions. My aunt always adds a little bit of grated coconut – it’s delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a kadai (a deep, round-bottomed pan) over low heat.
2. Add the wheat rava and roast it gently, stirring constantly. This is important! You want to roast it until it’s fragrant and lightly golden – about 5-7 minutes. Be patient, and don’t let it burn.
3. Now, carefully pour in the hot water. It will sizzle! Stir continuously to prevent lumps from forming.
4. Add the saffron food colour and mix well. Keep stirring until the rava has absorbed all the water.
5. Next, add the sugar and the remaining saffron colour. Stir until the sugar is completely dissolved.
6. Cover the kadai and let it simmer on low heat for about 5 minutes, allowing the sugar to fully absorb into the rava.
7. Let the mixture cool down slightly – enough to handle comfortably. Then, add the cardamom powder, chopped cashews, pistachios, and melon seeds.
8. Mix everything thoroughly. Now comes the fun part! While the mixture is still warm (but not too hot!), grease your palms with a little ghee and shape the mixture into small, round ladoos. You can use a small cup or a ladoo-making mould to help you get uniform shapes.
9. Place the ladoos on a plate and let them set completely before serving.

Expert Tips

• Roasting is key: Don’t rush the roasting process. It develops the flavour and ensures the ladoos aren’t sticky.
• Hot water is essential: Using hot water helps the rava cook evenly and quickly.
• Grease your palms: This prevents the ladoos from sticking to your hands.
• Work quickly: The mixture sets as it cools, so shape the ladoos while it’s still warm.

Variations

• Coconut Ladoo: Add 1/2 cup of grated coconut along with the nuts and seeds.
• Rose Flavoured Ladoo: Add a teaspoon of rose water along with the cardamom powder.
• Chocolate Rava Ladoo: Add 2 tablespoons of cocoa powder to the rava while roasting.

Vegan Adaptation

To make these ladoos vegan, simply substitute the ghee with an equal amount of coconut oil or any other neutral-flavoured vegetable oil.

Gluten-Free Considerations

While wheat rava isn’t gluten-free, you can substitute it with an equal amount of gluten-free semolina (sooji) for a gluten-free version.

Adjusting Sweetness Level

Feel free to adjust the amount of sugar to your liking. If you prefer less sweet ladoos, start with 3/4 cup of sugar and taste as you go.

Festival Adaptations (Diwali, Ganesh Chaturthi)

These ladoos are perfect for offering during festivals like Diwali and Ganesh Chaturthi. They’re considered auspicious and are a delightful prasad (offering).

Serving Suggestions

Serve these ladoos with a glass of warm milk or a cup of chai. They’re also a lovely addition to any Indian sweet platter.

Storage Instructions

Store the ladoos in an airtight container at room temperature for up to a week. They can also be refrigerated for longer storage, but they might become slightly harder.

FAQs

What is Wheat Rava/Bansi Rava and where can I find it?

Wheat rava is coarsely ground wheat, commonly used in Indian cooking. You can find it at most Indian grocery stores.

Can I use a different type of oil instead of ghee?

You can, but ghee adds a unique flavour. If you must substitute, use a neutral-flavoured oil like coconut oil or vegetable oil.

How do I know when the rava has been roasted enough?

The rava should be fragrant and lightly golden. It shouldn’t be browned or burnt.

Can I add other dry fruits to this ladoo recipe?

Absolutely! Feel free to experiment with almonds, walnuts, or any other dry fruits you enjoy.

How long do these ladoos stay fresh?

They stay fresh for up to a week when stored in an airtight container at room temperature.

Enjoy making these delicious Wheat Rava Ladoos! I hope they bring a little sweetness to your day. Let me know how they turn out in the comments below!