Rava Ladoo
Sep 08, 2021
Easy Rava Ladoo made with semolina, ghee and sugar. Quick, easy treat to make for the festive season.
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Rava Ladoo is a popular Indian sweet made with semolina, ghee and sugar. This festive treat is easy to make and often made for festivals like Diwali, Ganesh Chaturthi. This easy version needs no sugar syrup and you can make it in less than 30 minutes!
I love this time of the year when the weather is changing. It’s beautiful outside and it also marks the beginning of festive season. With so many festivals lined up, I wanted to share an easy Indian sweet recipe which anyone can make easily at home (yes even those with basic cooking skills and experience).
Rava ladoo or sooji ladoo as it’s known in Northern parts of India are sweet balls made with semolina (sooji/rava). These are made in different ways in different regions of the country. Some people make it with sugar syrup but since that can get confusing, I am sharing an easy way to make these ladoos at home. This method is fussfree and fail-proof!
This easy rava ladoo recipe requires no sugar syrup and minimum cooking. Sometimes coconut is also added to these ladoos, even though I have not added it.
Ingredients
This easy recipe needs only few ingredients!
Rava/Sooji (semolina): this is the main ingredient for this recipe since these are rava ladoo! I prefer using fine rava for this ladoo recipe but you may use coarse rava as well (which we use to make upma).
Ghee: the binding agent for these ladoos is ghee so do not skimp on that.
Sugar: for this recipe, I use granulated white sugar which is pulsed in a blender and then used in the recipe. Do not substitute with powdered sugar (also known as confectioners/icing sugar).
Nuts & raisins: this is optional if you are not a fan you can skip the nuts and raisins. I have used cashews and golden raisins in this recipe.
Cardamom powder: I love flavoring these ladoos with little bit of cardamom powder. If you are not a fan, you may choose to skip it. Some nutmeg powder can also be added.
Step by Step Instructions
1- Take a heavy bottom and put it on medium-low heat. Add rava to it.
2- Using a spatula, stir continuously and roast the rava until it’s fragrant. This takes around 7 to 8 minutes. Once roasted, rava becomes aromatic. You don’t want to brown the rava for this recipe so be careful and stir all the time and roast on medium-low heat only. Once done, transfer it to a plate and allow it to cool.
3- While the rava is cooking, take sugar in a blender. I have used granulated white sugar here, do not replace this with powdered/icing sugar.
4- Blend the sugar into a powder.
5- Once the rava has cooled down a bit, transfer it to the same blender (along with sugar, no need to remove the sugar from the blender).
6- Pulse few times to blend the rava as well. Do not make a fine rava powder here, we want the ladoos to have some texture. Set this aside.
7- Now, heat a pan on medium heat and add 1/4 cup + 1 tablespoon melted ghee to it. Add broken cashews and roast for 1 minute until they start turning light brown in color.
8- Add raisins at at this point, cook for around 45 seconds until raisins plump. Remove pan from heat.
9- Add the powdered rava and sugar mixture to the hot ghee and nuts in the pan. Also add 1/2 teaspoon cardamom powder.
10- Using a spatula, mix until everything is well combined. The rava should be nicely mixed with the ghee. The ghee is hot, so don’t use your hands at this point. Now, let this cool down a bit until you can manage to handle the mixture in your hands.
11- While the mixture is still warm (but not hot), take a small portion of the mixture and press between your palm for 30 seconds.
12- Then roll between your palm to give it a round shape. Make all ladoos simialrly. You will get around 11 to 12 ladoo from the mixture.
If you are unable to make ladoos, and it’s breaking, add 1 tablespoon melted ghee and try again. Start with 1 tablespoon and add more as needed. You may also add 2 tablespoons milk in place of the ghee but milk does that changes the texture of the ladoos so keep that in mind. Store these at room temperature.
Tips & Notes
Roast the rava correctly: this is the most important thing in the recipe. You need to make sure the rava is roasted else the ladoos will taste raw. You also need to make sure that you don’t burn the rava while roasting it, we don’t want to brown it for this recipe. That changes the taste.
Use a heavy bottom pan, stir continuously while roasting and and roast on medium-low heat. You would know it’s done when you have a nice aroma coming out of the pan. This takes around 7 to 8 minutes on medium heat.
Crunchy texture: when you grind the rava in the blender, do not grind it to a fine powder. For these ladoos, you need the crunch of the rava.
Reducing ghee: if you want to make these with less ghee, an option is to replace half of ghee with milk. However ladoos made with milk will not last that long compared to the ones made with ghee only. The taste will also differ.
Adding coconut: a lot of people add coconut to these ladoos. If you want to add coconut, use dry coconut or desiccated coconut and add around 1/4 cup of it. Add it towards the last 2 to 3 minutes of roasting the rava.
Adjust sugar to taste: these ladoos are sweet, I have used 150 grams of sugar here (3/4 cup). If you want less sweet ladoos, use 3/4 cup minus 2 tablespoons sugar which will be 125 grams.
Not able to bind the ladoos: If you are unable to bind ladoos, then you need to add more of the binding agent. Since ghee is the only binding agent here, add additional 1-2 tablespoons of melted ghee and then try to bind again. You can also use 1 to 2 tablespoons milk if you don’t want to add more ghee.
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This post has been updated from the recipe archives, first published in October 2014.
Rava Ladoo
Ingredients
- 1 cup rava/sooji 165 grams, I use fine rava
- ½-¾ cup granulated white sugar 100-150 grams, adjust sweetness to taste
- ¼ cup +1 tablespoon ghee melted
- 2 tablespoons cashews broken
- 1 tablespoon golden raisins
- ½ teaspoon cardamom powder
- 1-2 tablespoons more ghee or milk as needed
Instructions
- Take a heavy bottom and put it on medium-low heat. Add rava to it. Using a spatula, stir continuously and roast the rava until it's fragrant. This takes around 7 to 8 minutes. Once roasted, rava becomes aromatic. You don't want to brown the rava for this recipe so be careful and stir all the time and roast on medium-low heat only. Once done, transfer it to a plate and allow it to cool.
- Once the rava is done, add sugar to a blender. I have used granulated white sugar here, do not replace this with powdered/icing sugar. Blend the sugar into a powder.
- Once the rava has cooled down a bit, transfer it to the same blender (along with sugar, no need to remove the sugar from the blender).Pulse few times to blend the rava as well. Do not make a fine rava powder here, we want the ladoos to have some texture. Set this aside.
- Now, heat a pan on medium heat and add 1/4 cup + 1 tablespoon melted ghee to it. Add broken cashews and roast for 1 minute until they start turning light brown in color.Add raisins at at this point, cook for around 45 seconds until raisins plump. Remove pan from heat.
- Add the powdered rava and sugar mixture to the hot ghee and nuts in the pan. Also add 1/2 teaspoon cardamom powder.
- Using a spatula, mix until everything is well combined. The rava should be nicely mixed with the ghee. The ghee is hot, so don't use your hands at this point. Now, let this cool down a bit until you can manage to handle the mixture in your hands.
- While the mixture is still warm (but not hot), take a small portion of the mixture and press between your palm for 30 seconds. Then roll between your palm to give it a round shape. Make all ladoos similarly. You will get around 11 to 12 ladoo from the mixture.
- If you are unable to make ladoos, and it's breaking, add 1 tablespoon melted ghee and bind. Start with 1 tablespoon and add more as needed. You can also add 1-2 tablespoons of milk in place of ghee here but keep in mind that adding milk reduces the shelf life of the ladoos and also changes the texture a bit.
- Store the ladoos at room temperature for 10 days and enjoy.
Notes
- Roasting the rava correctly is the most important thing in the recipe. You need to make sure the rava is roasted else the ladoos will taste raw. You also need to make sure that you don’t burn the rava while roasting it, we don’t want to brown it for this recipe. That changes the taste.
- If you want to make these with less ghee, an option is to replace half of ghee with milk. However ladoos made with milk will not last that long compared to the ones made with ghee only. The taste will also differ.
- If you want to add coconut, use dry coconut or desiccated coconut and add around 1/4 cup of it. Add it towards the last 2 to 3 minutes of roasting the rava.
- These ladoos are sweet, I have used 150 grams of sugar here (3/4 cup). If you want less sweet ladoos, use 3/4 cup minus 2 tablespoons sugar which will be 125 grams.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, loved the simple ingredients of your suji ladoos, and tried to make it…smelt good, tasted yum, but, just could not make it stay together in laddoo shape, they kept breaking, added extra ghee and some milk, finally decided to serve it as chur
Hi Mansi, sorry you had trouble. Hmm adding milk usually does the trick. Did you try adding 1 tablespoon at a time until it was able to hold it’s shape? Adding more liquid is rather simple way to bind ladoos so I am not sure what went wrong today. Bind with soft hands, first press using your fist until it binds. and then gently roll in the same palm. I hope it comes together next time.
I tried the recipe but my laddoos turned out so hard???…. Y isit so?
hmm not sure, since we are not using sugar syrup here (which can cause crystallization if over-cooked) and just adding sugar to sooji, I don’t see how they will become hard.
I tried them and the laddoos were amazing thanks Manali
Not sure how to post a photo though
glad to know! you can email me or share on social media and tag me 🙂
Hey Manali, how much do you need to grind the sooji? I see that you have written in the recipe to grind it…but in your photos I can see granules…So was wondering..Do we just grind sooji little or like a powder?
grind it as fine as you can
Hi Manali – Can we use the pre-roasted rava from the Indian store? That is all I have on hand.
yes you may try
What kind of milk is suitable for this rava laddu??
This recipe sounds very easy; I want to try. What if the rava is not ground. Will it still work?
What do you mean by rava is not ground? I am use the regular rava only that we get in market..
Lovely, made to have as snacks for kids.
Glad to know 🙂
Your ladoos were wonderful! I made them for my family. I’m so sorry yours is not here with you. Will you get home soon to visit?
Please continue your blog. It is so special to read.
Namaste
Tedda
Namaste Tedda, I am so glad you liked the ladoos! I do get to see my family often, thank you for asking 🙂
Mam,
Thanks a lot for the receipe…it came very good.As you told, I was adding one by one tablespoon of milk and was checking the consistency to make the laddu.Since I used 1.5 tablespoon of ghee at the end, may be it required 6.5 tablespoon of milk to make those laddus.
My mom got suprised since I dont know cooking at all.
This is my second sweet preparation.The first one was rasamalai , which I did following your blog only.The details you gave were so clear that the consistency and the softness of the sweet balls came very good.I even got suprised when it came good!!
I struggled a little with amount of sugar I needed to add for the kheer.
Continue posting recipes.Thank you !! 🙂
And, on behalf you, your blog followers get people to eat and appreciate us.So indirectly its you, getting lots of people to taste and appreciate the taste of sweets through us.!
that’s such a sweet thing to say! It motivates me to keep doing better, thank you 🙂
I am so glad to hear that Srividhya! 🙂 Keep cooking!
You are wonderful…. Love to see your pins daily though I don’t cook them daily …? How long these ladoos can be stored manali…TIA
Thank you 🙂 they will be okay for 5-7 days in the refrigerator…even more if you don’t add milk!
Hi use hot milk or cold milk pls explain thank you.
room temperature milk, the ghee has to be warm!
You are fantabulous cook. Please post some more for our activities.
Thanks Saksham! 🙂 Sure, I update by blog every week with new recipes, please subscribe to the newsletter to get notified!
Thanks Marcie, I try to make these sweets so that I can feel closer to home and the celebration. 🙂
Thanks Mira! yes that’s the sad part isn’t it? I wish I knew how to make all this when I was in India!
Cardamom is used in every Indian dessert Dannii!
Delicious laddoos,Looks better than mithaiwala laddoos
Thanks Priya for the kind words !
Manali! these look really tasty, I have never had anything like it before but they look like they would taste great! 😉 YUM
Thanks Michele! They do taste great 🙂
Wow! I loved reading about your Diwali celebration! It sounds like a lot of fun. I’m sorry you don’t get to see your parents, that made me sad. These sweet treats look delicious!! 🙂
Thanks Renee! I wish I could be with my family during Diwali, I really miss them.
These cookies look and sound amazing!! The combination of ghee,cardamom and cashew sounds heavenly!
Thank you!
I added alot of milk to make ladoo but now they are just like halwa.Is there any solution to make them crunchy
you may roast some more soooji , mix with the ladoo mixture and try to make ladoo again. Add more ghee in place of milk while binding the ladoo.