Rava Ladoo Recipe

Rava Ladoo Recipe

30 Mins
15-17 pieces
10 Mins



Namaste! I'm Chef Ajay Chopra, and today I'm thrilled to share with you all a recipe that holds a special place in my heart - Rava Ladoo. Let me take you back to a moment when I first discovered the magic of this delightful treat. It was during a family gathering, and my grandmother, with her skilled hands, crafted these golden orbs of sweetness. As I took my first bite, I was transported to a realm of pure bliss. The grainy texture, the aromatic blend of ghee, and the subtle sweetness of sugar left an indelible mark on my palate. Since then, Rava Ladoo has been a cherished part of my culinary repertoire.




Rava Ladoo Recipe




  • 1 ½ cups suji/rava (semolina)
  • 3 tablespoons ghee (clarified butter)
  • 2 tablespoons chopped almonds (badam)
  • 2 tablespoons chopped cashews (kaju)
  • 1 tablespoon chopped pistachios (pista)
  • ½ tablespoon raisins (kishmish)
  • 1 cup powdered sugar
  • ½ cup desiccated coconut
  • 1 ½ tablespoons fresh malai (cream)
  • ¼ cup milk
  • ½ teaspoon cardamom powder





  1. Heat a pan over medium heat and add 3 tablespoons of ghee to it. Let the ghee melt.

  2. Once the ghee is melted, add the chopped almonds, cashews, pistachios, and raisins. Stir and cook until the nuts turn light golden brown and crunchy. Remove from the pan and set aside to cool.

  3. In the same pan, add 1 ½ cups of suji/rava. Reduce the heat to low and roast the suji/rava until fragrant and slightly golden. Stir continuously for even roasting.

  4. Add ½ cup of desiccated coconut to the pan and continue roasting with the suji/rava until the coconut turns light golden and aromatic.

  5. Add 1 cup of powdered sugar to the pan and mix well to ensure even distribution.

  6. Mix in 1 ½ tablespoons of fresh malai thoroughly with the other ingredients.

  7. Gradually pour ¼ cup of milk into the pan and mix until everything is well combined. Cook on low heat, stirring continuously, until the mixture thickens and starts to leave the sides of the pan.

  8. Once the mixture reaches the desired consistency and color, add ½ teaspoon of cardamom powder and mix well.

  9. Transfer the mixture onto a plate and let it cool completely.

  10. Once cooled, crumble the mixture using your hands. Add the previously set aside roasted nuts and mix them in.

  11. Take small portions of the mixture and shape them into round ladoos by rolling them between your palms. Repeat with the remaining mixture.

  12. Your Rava Ladoos are ready to be served!



Enjoy these delightful Rava Ladoos as a sweet treat during festive celebrations or as a dessert to satisfy your cravings!




About the Recipe


Rava Ladoo, also known as Suji Ladoo, is a traditional Indian sweet made from semolina (rava), sugar, and ghee. It's a popular festive treat, often prepared during special occasions like Diwali, weddings, and festivals. What sets this recipe apart is its simplicity and versatility. Unlike other sweets that require elaborate preparations, Rava Ladoo can be whipped up in no time with just a few basic ingredients. The roasted semolina lends a nutty flavor and a satisfying crunch, while the addition of ghee and sugar adds richness and sweetness to every bite.



Cooking Tips


  1. Roast the Semolina: Ensure that you roast the semolina on low heat until it emits a fragrant aroma. Be mindful not to overcook it, as it can alter the taste and texture of the ladoos.
  2. Use Fresh Ingredients: Opt for fresh ghee, sugar, and nuts to enhance the flavor profile of your Rava Ladoo.
  3. Add Cardamom Powder: For a fragrant touch, add a pinch of cardamom powder to the mixture before shaping the ladoos.
  4. Let it Cool: Allow the mixture to cool slightly before shaping it into ladoos. This helps in binding and prevents the ladoos from crumbling.
  5. Customize to Taste: Feel free to customize the recipe by adding chopped nuts, raisins, or shredded coconut for added texture and flavor.



Pairing Guide


Rava Ladoo pairs wonderfully with a cup of hot chai or masala tea. Its sweet and nutty flavors complement the bold spices of Indian chai, creating a perfect balance of flavors. You can also serve it as a dessert alongside traditional Indian meals or as a sweet treat during festive gatherings.




Frequently Asked Questions about Rava Ladoo


  1. Can I use store-bought semolina for making Rava Ladoo? Yes, you can use store-bought semolina for making Rava Ladoo. However, ensure that it is fresh and free from any impurities.

  2. Can I make Rava Ladoo without ghee? While ghee adds richness and flavor to Rava Ladoo, you can substitute it with melted butter or coconut oil for a vegan version.

  3. How long does Rava Ladoo stay fresh? When stored in an airtight container at room temperature, Rava Ladoo can stay fresh for up to a week. For longer shelf life, refrigerate them.

  4. Can I freeze Rava Ladoo? Yes, you can freeze Rava Ladoo for up to a month. Ensure they are placed in airtight containers or freezer bags to prevent freezer burn.

  5. Can I add nuts and dry fruits to Rava Ladoo? Absolutely! Chopped nuts like almonds, cashews, and pistachios, as well as dried fruits like raisins and dates, can be added to enhance the texture and flavor of Rava Ladoo.

  6. Is powdered sugar necessary for making Rava Ladoo? Powdered sugar helps in binding the ingredients together and gives a smooth texture to Rava Ladoo. However, you can adjust the sweetness according to your preference.

  7. Can I make Rava Ladoo with jaggery? Yes, you can use jaggery instead of sugar to make Rava Ladoo. It will impart a rich, caramel-like flavor to the ladoos.

  8. What is the significance of Rava Ladoo in Indian culture? Rava Ladoo holds cultural significance in Indian households and is often prepared during festivals, weddings, and auspicious occasions as an offering to deities or as a traditional sweet treat.

  9. Can I make Rava Ladoo with roasted semolina? While traditionally semolina is roasted before making Rava Ladoo, you can use pre-roasted semolina for a quicker preparation process. However, ensure it is not overly roasted to prevent a burnt taste.

  10. How do I ensure my Rava Ladoo are soft and not dry? To ensure soft and moist Rava Ladoo, add a small amount of milk or cream to the mixture before shaping them into ladoos. This helps in binding and keeps the ladoos moist even after cooling.



With these handy tips and answers to frequently asked questions, you're all set to master the art of making delicious Rava Ladoo at home. Enjoy this traditional Indian sweet with your loved ones and savor every bite of its delightful goodness!