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Overhead shot of twelve rava ladoo in a box

Rava Ladoo | Rava Laddu

Shweta Arora
Rava Ladoo also known as sooji laddu is an Indian sweet made from semolina (sooji or rava), whole wheat flour, sugar, ghee, dry fruitsand flavored with cardamom . These are shaped into balls that are called ladoo or laddu.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert, Snack
Cuisine Indian
Servings 16 ladoos


  • 1 cup fine rava sooji or semolina
  • ½ cup whole wheat flour atta
  • ½ to ¾ cup Ghee
  • ¼ teaspoon cardamom powder
  • ¼ cup cashews coarsely crushed
  • 2 tablespoon golden raisins
  • 1 tablespoon milk
  • ¾ cup white granulated sugar


  • Grind the sugar in a grinder to get a powdered texture. Keep aside.
  • Heat a pan on medium low heat and add the rava to it. Roast stirring intermittently for 10 mins or until you get a nice aroma of the Rava.
  • Then add the wheat flour to it and roast again for 10 mins. Make sure you roast on medium to low heat as we don't want the rava or wheat flour to turn brown in color.
  • Next add the ½ cup Ghee and mix well. Then add the raisins and cashews, milk and mix again.
  • Switch off the gas and allow the mixture to cool a  bit.
  • Once the mixture is luke warm add the cardamom powder and powdered sugar and mix well so that all is well incorporated.
  • Now take a small portion in your hand, press gently between your palm and finger to form a rough ball and then smoothen it by rolling it in the palms of both hands.
  • Garnish by pressing a raisin on the top of the ladoo. Set aside.
    Repeat these steps to form the remaining Ladoos. I was able to make 16 ladoos.
  • Serve them fresh or once the ladoos are cooled, place them in an airtight container and eat it as a dessert or snack


  • Use fine rava (sooji) for making this ladoo. The coarse variety will not work well and your ladoos will crumble.
  • Don't skip whole wheat flour. It acts as a binding agent and also adds to the ladoo texture.
  • Roast Well. The key to good rava ladoo is roasting the rava and whole wheat flour well. Always dry roast first and then roast again in ghee until aromatic. Do not brown them. Always keep it on medium-low heat!!
  • Use powdered granulated sugar. The confectioner sugar doesn't work that well here.
  • Make ladoos while the mixture is still warm.
  • If you feel that the ladoo is crumbling then add some more ghee and mix again. Then form the balls. 
  • If you add too much ghee then you may notice the balls don't retain their round shape and fall flat. Don't worry let them set/harden a bit at room temp or in the refrigerator for a few minutes and then reshape them. They should hold the shape now. 
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