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Rava Ladoo Recipe | Rava Laddu
Rava Ladoo, Rava Laddu, is a popular Indian sweet made with semolina (rava or suji), ghee, sugar, cardamom, and dried fruits. Melt-in-the-mouth and easy to make, these soft rava ladoos are perfect for Diwali, celebrations, gifting, or everyday sweet cravings.
Ingredients
- 1 cup fine rava (180 grams, semolina or sooji)
- ¾ cup white granulated sugar (150 grams)
- ½ cup whole wheat flour (60 grams, atta)
- 81 grams Ghee (about slightly less than ½ cup)
- ½ teaspoon cardamom powder
- ¼ cup cashews coarsely crushed
- 2 tablespoons golden raisins
- 1 tablespoon milk optional
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Instructions
- Powder the sugar: Blend the granulated sugar in a grinder until it is fine and powdery. Set aside.
- Roast rava: Roast the rava on medium to medium-low heat in a heavy-bottomed pan until aromatic but not browned (approximately 8-10 minutes).
- Roast the wheat flour: Add the whole wheat flour to the same pan and continue roasting on medium-low heat for another 6-8 minutes. Both flours should have a nutty aroma but remain light in color.
- Add ghee: Pour in the ghee and mix well, coating the mixture evenly.
- Add Nuts: Add the cashews and raisins and sauté for a minute until well combined.
- Cool slightly: Switch off the heat and allow the mixture to cool until it is just warm - warm enough to handle but not hot.
- Mix in sugar and cardamom: Add the powdered sugar and cardamom powder to the roasted rava mixture. Mix thoroughly until everything is well combined and the mixture can hold its shape.
- Shape the ladoos: Take small portions of the mixture in your palm (I use a cookie scoop for equal portions). Press firmly between your fingers and palm for atleast 60-90 seconds (check video) to form a rough ball. Press a raisin on top for garnish, press again firmly, and smooth it out by gently rolling between both palms.
- The warmth of your hands helps melt the ghee and bind the mixture. If the mixture feels too dry, add a teaspoon of warm ghee or milk at a time, mix and then try rolling the ladoos. If the mixture has cooled, gently reheat it for a few seconds until it’s just warm to the touch (do not overheat).
- Repeat with the remaining mixture. This recipe yields approximately 16 small, bite-sized ladoos
Video
Notes
Type of rava (semolina) to use: Fine rava, also called barik rava or sooji, works best for making rava ladoo. Coarse rava makes it difficult to bind, resulting in a gritty texture. If you only have coarse rava, grind it first to a finer texture for softer, smoother ladoos.
Roast the rava slowly: Always roast semolina (rava/sooji) on medium-low heat until aromatic. Slow roasting enhances flavor and ensures the ladoos are soft, well-cooked, and not raw or gritty.
Add wheat flour for binding: In this Maharashtrian-style rava ladoo recipe, a small amount of whole wheat flour helps bind the mixture, preventing it from crumbling. It also lends a subtle nutty flavor.
Use powdered sugar, not granulated sugar: Powdered sugar blends evenly with rava, giving the ladoos a smooth, melt-in-the-mouth texture without the need for a sugar syrup.
Check the temperature before shaping: Mix in sugar only when the roasted mixture is lukewarm, not hot. Adding it too early can melt the sugar and make the mixture sticky.
Adjust the ghee carefully: too little ghee results in dry, crumbly ladoos, while too much makes them greasy and causes them to lose their shape. Start with the measured amount and add only if needed.
Troubleshooting binding issues: If the mixture feels dry, sprinkle 1-2 teaspoons of warm milk or ghee to help shape. If it feels sticky, let it rest at room temperature for a few minutes or refrigerate briefly before rolling. If the mixture has cooled completely, gently reheat it for a few seconds until it’s just warm to the touch for forming those smooth, soft ladoos.
Shape while warm: Form ladoos while the mixture is still warm. It binds better and shapes easily into smooth, round balls.
Nutrition
Calories: 153kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 1mg | Potassium: 63mg | Fiber: 1g | Sugar: 11g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 1mg
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