Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:20 mins Cuisine:Indian
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Laddoos are the most fond of dessert items any Indian can think of instantly. As, laddoos are not a modern man’s creation, but they existed from ancient period.
The round shaped sweet balls in different colours makes anyone tempt to grab one, and push it into the mouth to to satisfy the taste buds.
We can make N number of variations & combinations with laddoos. Personally, I adore making laddoos. My littleson, loves laddoos, and whatever laddoo I make, he calls them as ‘Chota Bheem’ laddoo. 🙂
I added grated carrot to the regular Rava / Semolina Laddoos, to make it more healthier. But be careful with the measurements, that’s the main part for the best output.
Table of Contents:
- Possible Alterations for the recipe, ‘Carrot Rava Ladoo / Carrot Semolina Laddu’:
- Other recipes from my blog:
- Step wise pics Procedure for ‘Carrot Rava Laddoo / Carrot Semolina Sweet balls’:
- Prep Work:
- Cooking:
- Tips:
- Result:
- Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
- Recipe Card & Print:
Possible Alterations for the recipe, ‘Carrot Rava Ladoo / Carrot Semolina Laddu’:
To add carrot pieces: I tried this recipe only with grated carrot. But, very finely cut carrot pieces can also be used, I guess.
To avoid sugar: Add date syrup or maple syrup or jaggery instead of processed sugar. I used unrefined raw sugar in this recipe.
Vegan options: You can make this dessert Vegan by replacing ghee with Plant based melted butter / coconut oil.
Adding other dry fruits: You can add any dry fruits and nuts of your choice. I added Cashew Nuts and Pistachios for garnish.
Semolina / Rava quality: I have used very fine rava here. Semolina comes in coarse quality too. If you are using coarse rava then you can powder it in a mixie, just after roasting it.
Other recipes from my blog:
Before starting to cook, don’t forget to see the Tips mentioned at the end.
My Desserts/Sweets collection here⇒ Desserts / Mithayi
Traditional recipes collection⇒ Traditional Indian Recipes for Festivals / Panduga Nayivedyalu
Drink recipes collection⇒ Drink / Beverage
Related Posts:
- Rava Kesari / Kesari Bath/ Semolina Pudding (without milk)
- Carrots & Oats Smoothie (No Sweetener)
- Rava Upma / Semolina Savoury Porridge
- Pudina Carrot Pulao / Mint Carrot Rice (Instant Pot, Stove Top)
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Ingredients:
- Grated Carrot – ½ cup (pressed)
- Rava / Semolina – 1 cup
- Sugar – ¾ cup
- Milk – 2 tablespoons
- Cashew nuts – 10
- Cardamom pods – 2
- Ghee / Melted Butter – 4 tablespoons
Special Ingredients:
- Ghee / Melted Butter
Step wise pics Procedure for ‘Carrot Rava Laddoo / Carrot Semolina Sweet balls’:
Prep Work:
- Powder the cardamom pods and sugar together in a spice jar / blender. Put aside.
- Wash, peel and grate the carrots.
Cooking:
Tips:
- Whatever might be the size of your cup, the ratio of the ingredients would be the same.
- You cannot eliminate adding the ghee to the recipe. Be generous.
- If you are a vegan you can use a non-dairy (plant based) butter or you can use coconut oil.
- Be careful while you sauté the grated carrot and rava, such that it doesn’t burn.
- Storage: These ladoos stay good at room temperature for 15 days when stored in an air-tight container.
- You can even store them in fridge and use them up to 1-2 months. But, bring them to room temperature before serving.
Result:
- The taste of these, carrot rava laddoo / carrot semolina sweet balls, is very to the power of ten times delicious. 🙂
- The texture is a bit softer, when compared to regular rava laddoos, might be because of carrots in them.
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
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Recipe Card & Print:
Carrot Rava Laddoo / Carrot Semolina Sweet Balls
Equipment
- Blender/ Spice Grinder/ Mixie.
- Sauce Pan / Vessel (for stove-top method)
Ingredients
- ½ cup Grated Carrot (pressed)
- 1 cup Rava / Semolina
- ¾ cup Sugar
- 2 tablespoons Milk
- 10 count Cashew nuts
- 2 count Cardamom pods
- 4 tablespoons Ghee / Melted Butter
Instructions
PREP WORK:
- Powder the cardamom pods and sugar together in a spice jar / blender. Put aside.
COOKING:
- Put a thick bottomed pan / vessel on stove top under low flame.Add one tablespoon of ghee / butter and add the cashew nuts.Fry them until they turn light brown in colour. Take them aside.
- Don’t switch the flame off, In the same pan add the rava / semolina and dry roast it, by stirring continuously until you get a nice aroma. Take the roasted rava/ semolina into a wide mixing bowl / plate.
- In the same frying pan add one more tablespoon of ghee / butter and transfer all the grated carrot.Fry the grated carrot, by stirring continuously until they shrink & reduce in quantity.
- In the same vessel/pan transfer all the roasted rava/ semolina that we kept aside. Give a thorough mix, then add the powdered sugar & powdered cardamom.
- At this stage, switch the flame off, add milk and the remaining ghee/ melted butter, thoroughly mix up everything.
ROLLING:
- Grease your palms with few drops of ghee / butter and take part of the mix into the palm, shape them into round balls/laddoos. Or else you can finely chop the cashew nuts, roll the shaped balls over them. Done!!
Notes
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