Indian Food

Rava Ladoo

Rava Ladoo is a traditional Indian sweet made with semolina, sugar, milk, and ghee. It has a rich texture and deep flavor that make it one of the most popular desserts in India.

Rava Ladoo is a sweet Indian dish that is made of semolina, ghee, sugar and grated coconut. It is served during the Holi festival to celebrate the victory of good over evil. Read more in detail here: rava ladoo without coconut.

Rava Ladoo (Rava Ladoo) is an Indian confection made of semolina, ghee, and sugar. This festive delicacy is simple to prepare and is popular during holidays such as Diwali and Ganesh Chaturthi. This simple version requires no sugar syrup and takes less than 30 minutes to prepare!

This time of year, when the weather is changing, is one of my favorites. It’s a gorgeous day outdoors, and it’s also the start of the holiday season. With so many holidays approaching, I thought I’d offer a simple Indian sweet dish that anybody can prepare at home (yes even those with basic cooking skills and experience).

Rava ladoo, also known as sooji ladoo in Northern India, are sweet balls prepared with semolina (sooji/rava). In different parts of the nation, they are produced in various methods. Some people use sugar syrup, but because that may be complicated, I’m going to show you how to create these ladoos at home in a simple manner. This technique is hassle-free and guaranteed to work!

This simple rava ladoo recipe needs no sugar syrup and just a few minutes of cooking time. Even though I did not add it, coconut is sometimes added to these ladoos.

Ingredients

Only a few ingredients are required for this simple dish!

ingredients for rava ladoo arranged on a board

Since they are rava ladoo, the primary ingredient for this dish is rava/Sooji (semolina). For this ladoo dish, I like fine rava, although coarse rava may also be used (which we use to make upma).

Ghee: Ghee is the binding ingredient in these ladoos, therefore don’t scrimp on it.

Sugar: I use granulated white sugar for this recipe, which is pulsed in a blender before being used in the recipe. Powdered sugar (commonly known as confectioners’ or icing sugar) is not a suitable alternative.

Nuts and raisins are optional; if you aren’t a fan, you may leave them out. In this dish, I used cashews and golden raisins.

Cardamom powder: I like to add a little of cardamom powder to these ladoos. You may opt to skip it if you are not a fan. Nutmeg powder may be added as well.

Instructions in Detail

1- Preheat a heavy bottom over medium-low heat. Toss in some rava.

2- Roast the rava, stirring constantly with a spatula, until aromatic. It takes around 7 to 8 minutes to do this task. Rava gets fragrant when roasted. For this recipe, you don’t want the rava to brown, so be cautious and toss often when roasting over medium-low heat. Transfer it to a platter and set it aside to cool.

3- Blend sugar in a blender while the rava is simmering. I used granulated white sugar in this recipe; powdered/icing sugar should not be used.

4- Make a powder out of the sugar.

step by step picture collage of making rava ladoo

5- Transfer the rava to the same blender after it has cooled down a little (along with sugar, no need to remove the sugar from the blender).

6- Pulse a few times to include the rava. We want the ladoos to have some texture, therefore don’t create a fine rava powder. Set this aside for now.

7- Now, melt 1/4 cup + 1 tablespoon melted ghee in a skillet over medium heat. Add the broken cashews and roast for 1 minute, or until they begin to become light brown.

8- At this stage, add the raisins and simmer for about 45 seconds, or until they plump up. Turn off the heat in the pan.

step by step picture collage of making rava ladoo

9- Pour the powdered rava and sugar mixture into the pan with the heated ghee and nuts. Add 1/2 teaspoon cardamom powder as well.

10- Stir everything together with a spatula until everything is thoroughly mixed. The rava and ghee should be well combined. Because the ghee is hot, don’t touch it with your hands at this stage. Allow it cool for a few minutes until you can handle the mixture in your palms.

11- Take a little amount of the mixture and rub it between your palms for 30 seconds while it is still warm (but not hot).

12- Finally, roll it between your palms to form a spherical shape. Make all of the ladoos the same way. The combination yields about 11 to 12 ladoo.

If you’re having trouble making ladoos, add 1 tablespoon melted ghee and try again. Begin with 1 tablespoon and gradually increase as required. If you can’t get the ladoos to stick together, you may add milk, but the texture will alter. These should be kept at room temperature.

step by step picture collage of making rava ladoo

Notes & Suggestions

The most essential part of the recipe is roasting the rava properly. Otherwise, the ladoos would taste raw since the rava hasn’t been roasted. You must also avoid burning the rava when roasting it, since we do not want it to brown for this dish. This alters the flavor.

Roast in a heavy-bottomed pan, stirring often during roasting, and over medium-low heat. When you have a wonderful fragrance coming out of the pan, you know it’s done. On medium heat, this takes around 7 to 8 minutes.

If you want a crunchier texture, don’t crush the rava to a fine powder in the blender. The crunch of the rava is required for these ladoos.

Reduce ghee: If you wish to prepare them with less ghee, half of the ghee may be replaced with milk. Ladoos prepared with milk, on the other hand, do not survive as long as those cooked with ghee alone. The flavor will also be different.

Adding coconut: Many people top their ladoos with coconut. If you wish to use coconut, use dried or desiccated coconut and use around 1/4 cup. It should be added in the final 2 to 3 minutes of rava roasting.

Sugar to taste: since these ladoos are delicious, I used 150 grams (3/4 cup) of sugar. If you prefer less sweet ladoos, subtract 2 tablespoons sugar from 3/4 cup, resulting in 125 grams.

ladoos arranged on a plate with a diya placed on the side

Most Commonly Asked Questions

What is preventing me from tying ladoos?

If you can’t get the ladoos to stick together, you’ll need to apply additional binding agent. Because ghee is the only binding agent, add another 1-2 teaspoons warmed ghee and attempt binding again. If you don’t want to use any additional ghee, you may substitute milk.

How do you keep rava ladoos fresh?

It’s recommended to keep these ladoos at room temperature. They’ll keep for weeks at room temperature since they’re just prepared with rava and ghee. If you add milk to them, keep them refrigerated.

Is it possible to substitute jaggery for sugar?

Although I have not tested this recipe using jaggery, it is possible to do so. The ladoo will have a distinct texture and flavor.

Can I substitute butter or oil for ghee?

Even though I prefer ghee for this dish, butter will suffice. I would not suggest using oil in this situation.

If you’ve tried this dish, don’t forget to give it a star rating! You may also keep up with what’s going on in my kitchen by following me on Facebook, Instagram, and YouTube.

This dish was first published in October 2014 and has been updated from the recipe archives.

Rava Ladoo

rava ladoos stacked on a plate with a diya placed on the side

Manali

Rava Ladoo is a simple dessert prepared of semolina, ghee, and sugar. For the holiday season, create a quick and simple treat.

15-minute prep time

Time to cook: 10 minutes

25 minutes total

Dessert course

Indian cuisine

12 servings

Calories (kcal): 174

  • Place a heavy bottom on a medium-low heat setting. Toss in some rava. Continuously stir and toast the rava with a spatula until fragrant. It takes around 7 to 8 minutes to do this task. Rava gets fragrant when roasted. For this recipe, you don’t want the rava to brown, so be cautious and toss often when roasting over medium-low heat. Transfer it to a platter and set it aside to cool.

  • Add sugar to a blender while the rava is simmering. I used granulated white sugar in this recipe; powdered/icing sugar should not be used. Make a powder out of the sugar.

  • Transfer the rava to the same blender after it has cooled down (along with sugar, no need to remove the sugar from the blender). Pulse a couple times to include the rava. We want the ladoos to have some texture, therefore don’t create a fine rava powder. Set this aside for now.

  • Now, melt 1/4 cup + 1 tablespoon melted ghee in a skillet over medium heat. Add the broken cashews and roast for 1 minute, or until they begin to become light brown. At this time, add the raisins and simmer for about 45 seconds, or until they plump up. Turn off the heat in the pan.

  • Toss the powdered rava and sugar mixture into the pan with the heated ghee and nuts. Add 1/2 teaspoon cardamom powder as well.

  • Mix everything together with a spatula until everything is thoroughly mixed. The rava and ghee should be well combined. Because the ghee is hot, don’t touch it with your hands at this stage. Allow it cool for a few minutes until you can handle the mixture in your palms.

  • Take a little amount of the mixture and rub it between your palms for 30 seconds while it is still warm (but not hot). Then, to give it a spherical form, roll it between your palms. Make all of the ladoos the same way. The combination yields about 11 to 12 ladoo. If you’re having trouble making ladoos, add 1 tablespoon melted ghee and try again. Begin with 1 tablespoon and gradually increase as required. If you can’t get the ladoos to stick together, you may add milk, but the texture will alter. These should be kept at room temperature.

  1. The most essential part of the recipe is roasting the rava properly. Otherwise, the ladoos would taste raw since the rava hasn’t been roasted. You must also avoid burning the rava when roasting it, since we do not want it to brown for this dish. This alters the flavor.
  2. If you wish to make them with less ghee, half of the ghee may be replaced with milk. Ladoos prepared with milk, on the other hand, do not survive as long as those cooked with ghee alone. The flavor will also be different.
  3. If you wish to use coconut, use dried or desiccated coconut and use around 1/4 cup. It should be added in the final 2 to 3 minutes of rava roasting.
  4. I put 150 grams of sugar (3/4 cup) in these ladoos since they are sweet. If you prefer less sweet ladoos, subtract 2 tablespoons sugar from 3/4 cup, resulting in 125 grams.

Calories: 174 kilocalories 28g carbohydrate 2 g protein 5 g fat 3 g saturated fat 13 milligrams of cholesterol 2 milligrams sodium 57 mg potassium 16 g sugar 0.2 mg vitamin C 8 mg calcium 0.8 milligrams of iron

Rava Ladoo is a type of Indian sweet made from semolina, ghee, sugar, and cardamom. It is too soft to eat as it falls apart easily. Reference: rava ladoo too soft.

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Frequently Asked Questions

Is rava ladoo good for health?

Rava Ladoo is a popular Indian dessert. It includes flour, sugar and ghee (clarified butter).

What is rava ladoo made of?

Rava is a type of semolina flour that is used in Indian desserts like rava ladoo.

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