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Rava Laddu | Sooji Ladoo

5 from 1 vote
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  • Fine Rava - 1 cup
  • Sugar - 3/4 cup Adjust according to your sweetness
  • Warm Melted Ghee - 1/4 cup
  • ghee - 1 tablespoon
  • Cardamom powder - pinch
  • Cashew nuts - 20 grams roughly chopped


  • 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 medium flame for 2-3 minutes till nice aroma comes. Roast Rava without changing the color or burning it. Allow it to cool
  • Powder the sugar and transfer them into 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 saut├ęd cashew to the plate and mix well
  • Add warm melted ghee to the plate and mix well
  • Take a small portion of mixture and Roll into laddu


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  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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