Sunday, October 19, 2014

Oat Rava Ladoo ~ Indian sweet made with oat and semolina

Ever since I tried oats in an Indian sweet for the first time when I made this oats kheer/ payasam,  I feel more confident about using oats in Indian sweets.  I use oats often in my bakes and oatmeal bars and know that it works well in sweets. But initially I was a little wary of using it in Indian sweets. Once I did and realized how well it works, I have been keen to try oats in more variety of Indian sweets.

Last month during navaratri I tried making a variation of my rava ladoo recipe with oats. It turned out very well and I have been wanting to make it again. Since Diwali is just a few days away, I decided to make this sweet for Diwali as well :)

The oats in this recipe is virtually undetectable. It tastes just like the regular rava ladoo and you would not be able to guess that this delicious sweet actually has a good for us ingredient in it :) This ladoo is also easy to make and pretty quick too.  So if you are planning to make a sweet for Diwali or for any other special occasion or get together , give this easy ladoo a try and let me know if anyone in your family could guess that it has something as healthy as oats in it :) 

 Oat Rava Ladoo ~ Oats laddu ~ Indian sweet made with semolina and oat | Veg Inspirations

Click here for a printable view of this recipe

Ingredients and Method to make oat rava ladoo

1/2 cup medium rava ( semolina)
1/2 cup oat flour 
1/2 cup grated coconut ( nariyal/ thengai poo)
1/2 cup sugar (shakkar/ sakkarai)
3 green cardamom (elaichi/ ellakkai)
1/4 cup warm clarified butter (ghee/ nei)
1 Tbsp cashew nuts broken into small pieces ( kaju) 

In a heavy bottomed pan, heat 1 tsp clarified butter / ghee and roast kaju until golden brown on low to medium heat. Remove the cashew pieces and place in a large bowl. 


In the same pan add another 1/2 tsp clarified butter/ ghee and roast rava / semolina on medium heat until aromatic. Make sure the rava does not turn reddish, just until aromatic.  Remove and place in the same bowl as above.


Powder oats in the mixer/ spice grinder until it turns to a fine powder. I used quick oats to get this flour. Measure oat flour after powdering. Add 1/2 to 1 tsp ghee and roast the oat flour on low to medium heat for a min or so. Do not allow the oats to change color either. Remove and place in bowl along with rava.
In the same pan, roast grated coconut until it turns a little creamy. Place in bowl along with rava and oat flour.  Allow this mixture to cool a little until it is touchable.

Powder sugar along with cardamom seeds in a mixer/ spice grinder until fine and add to the rava- oat flour mixture and mix well.



Add balance of warm clarified butter/ ghee and mix well. Take a little mixture in your palm and roll into a  medium sized ladoo.  Continue with the rest of the mixture in this same manner.



Yielded approx 20 medium sized ladoos

Store in an airtight container, this ladoo does not require any refrigeration for 3 to 4 days, if it lasts that long :)

Notes : 
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