Rava carrot laddu Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.
Carrot Rava Ladoo is an easy sweet you can make for Diwali. This is a sinful ladoo and everybody will love this quick sweet.
Here is the best “Rava carrot laddu” recipe we have found until now. This is gonna smell and look delicious.
Ingredients of Rava carrot laddu
- Make ready 1 cup of rava(semolina).
- You need 1 cup of grated carrots.
- Take 1/4 cup of sugar.
- It’s 4 tsp of ghee.
- Make ready Pinch of cardamon powder.
- You need 1 tbsp of Chopped dry fruits.
It's a simple recipe but one that needs a little patience and is very rewarding.Heat a small amount of the ghee in a separate skillet over medium heat.Add the cashews to the semolina along with the remaining ghee.Carrot Rava ladoo / Carrot semolina sweet ball Sooji or rava ladoo is one of the easiest Diwali sweet that you can make in few minutes.
Rava carrot laddu instructions
- Heat 2 tsp ghee in a pan, add rava rost till you get nice aroma.
- Now add 2 tsp ghee and carrot and saute for 2 minutes..
- Now add sugar, when sugar got melt then add suji, dry fruits, cardamon powder and mix well,put off the flame..
- Then let it cool,then make equal size ladoos from the mixture..
To this, add shredded coconut and sugar and fry for few minutes.Rava Ladoo Recipe is a simple to make and delicious sweet that is made from slow-roasted semolina, cashew nuts and homemade ghee.This is a traditional sweet that usually made during many festivals like Diwali, Ganesh Chaturthi, weddings or even when there is a small occasion in the family.
These are sweet balls made using semolina (sooji/rava), ghee (clarified butter) and sugar.Ladoo is the Indian name for any sweet which is round in shape!For making this ladoo, you first need to roast the sooji, stirring it continuously.Carrot laddu recipe is very easy to make for Diwali.This carrot ladoo recipe uses carrots,ghee and condensed milk as main ingredients.