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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.
Ingredients
- Fine Rava - 1 cup
- Sugar - 3/4 cup Adjust according to your sweetness
- Warm Melted Ghee - 1/4 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
Notes
- Confectionery sugar can be used instead of regular sugar
- 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
- Use warm melted ghee to make laddu. Laddu can be easily made only with warm ghee. Difficult to roll Laddu with room temperature ghee
- If you are beginner add warm ghee little by little and roll into laddu
- 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
- If you are going to add ghee in batches mix Rava, powdered sugar, cashew, cardamom powder well before adding the ghee
- Preferably use fine Rava for the laddu
- If you are using cardamom pods instead of cardamom powder grind it along with rava
- This can be stored in a air tight box for 4-5 days in room temperature
- Amount of ghee required may vary slightly based on the Rava you are using. Keep 2 tablespoon warm ghee just in case
- If you feel it difficult to roll the laddu add little ghee and try rolling
Ingredients
Fine Rava - 1 cup
Sugar - 3/4 cup (Adjust according to your sweetness)
Warm Melted Ghee - 1/4 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
This looks so delicious, will need to try it soonest!
Do try I am sure you will love it:-) thanku
My favorite. But I love maaladu to the core which is pretty much same like this. 🙂 except for rava we use pottu kadalai
Oh yes Sri maladdu is my fav too:-)
You're right, Vidya, simple recipes stand out especially something as delicious as rava laddu. I like your presentation on inverted cups too, they look cute!
Thanks a lot Apsara:-)
yum I want one! or three :p
I wish I could send you the entire box:-)
I wish too! 😉
🙂
One of easiest and tastiest laddoos to make!
Yes Aruna:-)
I agree , they stand out in the crowd!!Merry Christmas and happy new year
Thanku and wish u the same:-)
yummy ladoos and cute click!
Thanku Priya:-)
Plz do send across some for me!! 🙂
I wish I could send you some:-)
rava is always so versatile ye traditional
Totally agree:-)
Wow! kids favorite all time. Nice post
Yes kids will love it:-) thanku
Oh these look delicious! I love the combo of flavours in each bite!
Oh yes it is so flavorful:-) thanku
Very well presented, looks delicious too
Thanku:-)
Wow rava ladoo- my all time favorite. ... looks super luscious V.... 🙂
Thanku Chitra:-)
wow! I've never heard of it! looks amazing!
Thanku its a traditional Indian sweet:-)
Don't need to cook the Rava?
No, sauting the Rava till the raw smell goes is enough. It taste good without cooking
Delightful!
Thanku Christy:-)