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Rava ladoo is yet another delicious Diwali recipe. Making pakatale rava ladoo is a little tricky. For the rava ladoo to be perfect the consistency of sugar syrup has to be perfect. Let’s learn to make pakatale rava ladoo.

Ingredients:
• 1 tsp Ghee
• 2 cups Fine rava / Sooji
• 1 cup Sugar
• 3/4 cup Water
• 1/4 tsp Cardamom powder

Method:
• Heat up a pan and add ghee.
• Add rava and roast it a little.
• Roast rava on medium heat for about 7-8 minutes.
• Rava should not change its color. Stir the rava continuously while
roasting.
• Turn off the gas and let the rava cool down.
• Transfer the rava into blender and blend it.
• Do not make powder but rava should lose its coarse texture.
• If you don’t want then you can skip blending.
• Heat up pan and add sugar.
• Add water and mix well. Bring the mixture to boil.
• When sugar dissolves and the mixture boils, then reduce the heat
to medium.
• Continue to cook for 7-8 minutes more until the syrup gets single
thread consistency.
• To check the consistency take syrup in a spoon and let it cool
down.
• When it cools down, check the consistency taking syrup in 2
fingers.
• The syrup should have single thread consistency and it should be
nice and little thick.
• Turn off the gas and add cardamom powder.
• You also can add saffron or dry fruits if you want.
• Add roasted and blended rava and mix well.
• Cover and rest the ladoo mixture for about 1-1/2 hour.
• Open the lid and roll ladoo. Pakatale rava ladoo are already.
• If the syrup is raw, if you are unable to roll the ladoo then cook the
ladoo mixture in microwave for about 5-7 minutes.
• So that the mixture and the syrup will thicken up a little and you
will be able to roll ladoo.
• If the syrup is too thick and if you are unable to roll ladoo, then
transfer the mixture into blender.
• Blend the mixture to loosen it up.
• Add about 2-3 tsp syrup and roll ladoo. You also can add milk and
roll ladoo.

Tips:
• The important thing while making rava ladoo is that while
roasting rava it should not change its color. But at the same time
it should be nicely roasted and it should release nice flavour.
• Never check the consistency when the syrup is hot. You may go
wrong in consistency.
• If the syrup remains thin then the ladoo will become sticky and
you won’t be able to roll them. If the syrup is thick, then ladoo will
be hard and it will be difficult to have them.

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