Along the lines of re-sharing vegan versions of old recipes, today’s dessert will leave you in awe over the fact that Indian desserts do not need ghee after all. I cannot time the rava ladoo recipe any better because it is one of the popular recipes for the Ganesh Chaturthi festival in India. And I am preparing Rava Ladoo or Sooji Laddu to celebrate this festival. I agree to be sent email.
I had mentioned last time that one bite of this wonderful dessert will make you an instant fan. That was not an understatement, however, the same recipe without ghee but with all the essential elements of taste is one step better than the original. It is an ideal sweet for Diwali celebrations or for many festivals and occasions. Rava Ladoo or Sooji laddu is one of the common and favorite desserts in India. It is prepared with just the right mix of Rava (a.k.a semolina), coconut flakes, nuts, sugar, and a non-dairy binder ingredient. The fragrance from roasted Rava and the roasted nut is reminiscent of festivals in India. With a prep time of fewer than 15 minutes and simple ingredients, it is one of the easiest desserts you can make. Better yet, it is a kid’s favorite. Usually, I add nuts like cashews or pistachios to the mix, but since I had a few requests for a dessert without nuts, I prepared this recipe without any nuts.
Vegan Rava Ladoo
I managed to get nice and flavorful Rava laddu replacing ghee with olive oil in this recipe. Finding a replacement for ghee was not that hard, but what was tricky is the timing for adding the ingredients. The sugar syrup that I was preparing needs to have the right consistency when I mix in shredded coconut. Adding the coconuts too early or too late makes it difficult to bind them into bite-size rounds.
How to make this recipe
In a wide pan, fry chopped cashews with 1 teaspoon of olive oil. (if you choose to add any nuts) In the same pan, add 1 cup of Rava and roast on low flame. Roast the sooji until it changes color to light brown and turns aromatic. Set the pan aside. Meanwhile, prepare sugar syrup by dissolving ½ cup sugar in water and boiling for 5 minutes or till you get a string consistency. Now, add shredded coconuts, cardamom powder, almond milk, and mix well. Turn off the flame and add the roasted Rava to the sugar syrup. Also, add in roasted cashews if you are using them in this recipe. I skipped that part for my recipe. Stir continuously to avoid any lumps. In a minute or so, Rava absorbs the sugar syrup. While it is warm enough to handle, prepare laddus with your palm. Finally, serve Rava ladoo or sooji laddu once they have cooled down completely. Store them in an airtight container for up to 2 weeks.
Tips
Choose ‘fine’ Rava or semolina to make this ladduFried cashews or any fried nuts give a rich flavor to the laddu.Add powdered coconuts if you don’t like the texture of shredded coconut bites.
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📖 Recipe
