Rava Laddu | Sooji Ladoo

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classic indian sweet

Rava Laddu (also spelled Rava Ladoo) is a classic Indian sweet made from semolina (rava or sooji), sugar, ghee, and flavored with cardamom. Often garnished with roasted cashews and raisins, this melt-in-your-mouth treat is a staple during Diwali, Navratri, and other festive occasions. Quick to prepare and irresistibly tasty, Rava Laddu is perfect for beginners and seasoned cooks alike. Whether you're making a festive platter or gifting homemade sweets, this recipe is a must-try! Rava Laddu is one of the easiest and tastiest Indian sweets you can make in just 20 minutes. Even beginners who are new to cooking can prepare this delicious treat with confidence. Made from semolina (rava), sugar, and ghee, it's a festive favorite during Diwali, Navratri, and other celebrations.

What is Rava Laddu made of?

A: Rava Laddu is made from semolina (rava or sooji), sugar, ghee, and cardamom. Optional ingredients include coconut, milk, or dry fruits like cashews and raisins.

Can I make Rava Laddu without milk or coconut?

Yes! This version of Rava Laddu doesn't require milk or coconut. It's a dry mix method using ghee for binding-no sugar syrup or string consistency needed.

How long does it take to make Rava Laddu?

You can make Rava Laddu in just 20 minutes. It's one of the quickest Indian sweets, perfect for last-minute festive prep.

What type of rava should I use?

Use fine rava (also called Bombay rava or fine sooji). If it's coarse, you can grind it in a mixie for a smoother texture. Sometimes, simple recipes truly shine-and for me, Rava Laddu is definitely one of them. Back in India, my Amma used to grind rava at the local mill to get a smooth texture. Here in the US, since that's not an option, I use fine rava and grind it in a mixie. The texture may differ slightly, but I still love it just as much.

 How do I store Rava Laddu?

 Store in an airtight container at room temperature. It stays fresh for up to 5-7 days. No refrigeration needed unless you've added milk or coconut.

Rava Laddu | Sooji Ladoo

rava ladoo

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Ingredients

• Fine Rava - 1 cup
• Sugar - ¾ cup Adjust according to your sweetness
• Warm Melted Ghee - ¼ cup
• Ghee- 1 tbsp
• Cardamom powder - pinch
• Cashew nuts - 20 grams roughly chopped

Instructions

• Add 1 tablespoon of ghee and saute cashew nuts till they are golden brown. Keep it aside. In the same pan, roast the rava in a medium flame for 2-3 minutes till a nice aroma comes. Roast Rava without changing the color or burning it. Allow it to cool
• Powder the sugar and transfer it to a plate
• After the Rava comes to room temperature, powder the Rava in the same jar and add it to the plate containing powdered sugar
• Add cardamom powder and mix well
• Add sautéd cashews to the plate and mix well
• Add warm melted ghee to the plate and mix well
• Take a small portion of the mixture and Roll into a laddu

Video

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Notes

1. Confectionery sugar can be used instead of regular sugar
2. If you want to cut down on ghee use small amount of warm milk to make laddu. Shelf life of laddu made with milk is less
3. Use warm melted ghee to make laddu. Laddu can be easily made only with warm ghee. Difficult to roll Laddu with room temperature ghee
4. If you are beginner add warm ghee little by little and roll into laddu
5. If the entire ghee is added on one shot then laddu needs to be done quickly joy. Since I and amma did together I added the ghee fully
6. If you are going to add ghee in batches mix  Rava, powdered sugar, cashew, cardamom powder well before adding the ghee
7. Preferably use fine Rava for the laddu
8. If you are using cardamom pods instead of cardamom powder grind it along with rava
9. This can be stored in a air tight box for 4-5 days in room temperature
10. Amount of ghee required may vary slightly based on the Rava you are using. Keep 2 tablespoon warm ghee just in case
11. If you feel it difficult to roll the laddu add little ghee and try rolling

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Ingredients

Fine Rava - 1 cup

Sugar - ¾ cup (Adjust according to your sweetness)

Warm Melted Ghee - ¼ cup  

Ghee- 1 tbsp

Cardamom powder - pinch

Cashew nuts - 20 grams, roughly chopped

How to make rava laddu with step-by-step pictures

• Add 1 tablespoon of ghee and saute cashew nuts till they are golden brown. Keep it aside. In the same pan, roast the rava in a medium flame for 2-3 minutes till a nice aroma comes. Roast Rava without changing the color or burning it. Allow it to cool

• Powder the sugar and transfer it to a plate

• After the Rava comes to room temperature, powder the Rava in the same jar and add it to the plate containing powdered sugar

• Add cardamom powder and mix well

• Add sautéd cashews to the plate and mix well

• Add warm melted ghee to the plate and mix well

• Take a small portion of the mixture and Roll into a laddu