Wheat Rava Nutty Laddu
Laddus are always tempting. From an assortment of laddus how about we cherry-pick a healthier version that's easier and rich with flavor? Rava laddu made with wheat and nuts can be made by anyone. Yes, a newbie to kitchen can give this recipe a try. It's that simple with very few ingredients and tastes yum! I love the texture when using wheat rava instead of the wheat flour. This recipe is perfect for a last minute sweet for any occasion!
Yields: 15-20 nos
Recipe Category: Sweet/Dessert
Recipe Cuisine: Indian
|Amount Per Serving|
|% Daily Value *|
|Total Fat 17 g||26 %|
|Saturated Fat 2 g||12 %|
|Monounsaturated Fat 10g|
|Polyunsaturated Fat 4 g|
|Trans Fat 0 g|
|Cholesterol 2 mg||1 %|
|Sodium 47 mg||2 %|
|Potassium 227mg||6 %|
|Total Carbohydrate 13g||4 %|
|Dietary Fiber 4 g||16 %|
|Sugars 1 g|
|Protein 7 g||15 %|
|Vitamin A||3 %|
|Vitamin C||1 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Wheat Rava /Broken Wheat /Godhumai Rava - 1 cup
Sugar - 1/2 cup
Mixed Nuts - 1/2 cup (Almonds, Cashews, Pistachios, Walnuts)
Ghee - 2 tablespoons + 1 tablespoon
Cardamom powder - 1/4 teaspoons
Desiccated coconut - 2 tablespoon (optional)
- In a pan add two tablespoons of ghee and roast all the nuts together, once they turn golden brown remove from heat and set aside.
- Using the same ghee left in the pan add the wheat rava and fry well for close to 10-15 mins (depending on the size of your rava) in medium-low flame. It's important to keep stirring to roast evenly and to prevent from any burns.
- Once the raw smell leaves and the sweet roasted rava aroma arises, keep the flame in low for couple more mins for extra roasting and then turn the flame off.
- Let cool to transfer the rava in a dry mixer with nuts, coconut and sugar and grind them together. Do not grind to a fine powder, just to maintain the slightly coarse crunchy texture.
- Now add the cardamom powder and pulse it twice to mix well.
- Add the other one tablespoon of ghee to this mixture and mix well.
- You may apply little ghee to your palms to make lemon size balls.
- I have dipped these balls slightly in the ghee for the pistachios to stick well on to the laddus for decoration.
- If texture doesn't matter you may opt for wheat flour for even simpler version. That way only the nuts and coconuts will have to be grinded.
- Store it in an air tight container for one week at room temperature. Refrigeration is not required.
- The longer the wheat rava is fried the better for it to release the natural aroma of the wheat which accentuates the tastes.
- Do try this recipe and send in your comments! Enjoy cooking and eating!
You might be interested in the following Indian sweet for this Diwali. Please click on the title for its recipe link.
Awesome Amudha !!!! Mouth watering , I am gong to try these healthy laddus :)ReplyDelete
Thanks Praneeth Ankireddyapalli! Please do try and take a picture to send it across. Will post for public as "Tried and Tasted". Enjoy cooking and eating!ReplyDelete
Excellent recipe! Will read this out to my mom. I simple love the way the pictures are shot! You are becoming a pro!ReplyDelete
Thanks much Prabhu! Please try and send in your professional clicks of the same. I am sure you will enjoy this sweet as much as we do :)Delete
Looking awesome!!! Cannot wait to taste this awesome treat!!! Sorry for putting pressure, now you have to share with me!ReplyDelete
Thank you so much Krithika! Always for you :)Delete