11 Oven-Baked Indian Sweets Secrets Revealed

10. Bake rava-based laddoo or semolina bakes for quick festival treats

Rava (semolina) responds well to dry heat and is ideal for oven shortcuts. Toast semolina lightly first to remove the raw edge, then mix with condensed milk or a hot syrup and spread into a shallow pan. A brief bake at 325°F (160°C) helps set the mass so you can cut bars or form laddoos once cool. For traditional rava laddoo texture, shape while still warm so they bind firmly. Adding grated coconut and a few cardamom seeds keeps the flavor classic. This method speeds up the long roasting step and produces consistent color; it’s handy when you’re preparing multiple sweets for a festival platter and need reliable timing across trays.