Rava Ladoo is an Indian sweet that is famous during festival seasons like Diwali and Ganesh Chaturthi. These melt-in-the-mouth sweet balls are made with only three core ingredients and flavored with cardamom and nuts!
This festive treat is easy and quick to make; you can prepare them in less than 30 minutes! Suji Ladoo is absolutely delicious and makes a perfect sweet treat for any festival or celebration.
About Rava Ladoo
This Indian sweet is an absolute stunner. It is soft, perfectly sweet, rich, and melts in the mouth.
Like this Sooji Halwa, this Rava Ladoo recipe is also my go-to for a sweet craving. It is a quick recipe and does not require frying, making a sugar syrup, or too much ghee. Also, if you like, you can use jaggery instead of sugar.
Making Ladoo during festivals is common in any part of India. I always make Besan Ladoo and Rava Ladoo during Diwali. Also, Ladoos are made for Ganesh Chaturthi and served as a Prashad.
Making Rava Ladoo is quick and can be done in under 30 minutes. Also, you can adjust the proportion of sugar and add more ghee according to your preferences.
Why You Will Love Rava Ladoo
- These Ladoos are sweet, delicious, and melt in the mouth.
- Perfect for festivals like Ganesh Chaturthi, Navratri, and Diwali.
- It is an easy recipe and does not require sugar syrup.
- The recipe requires only a few ingredients.
- It is a quick recipe and can be done in under 30 minutes.
Ingredients
- Rava (Suji/Semolina): I have used a fine variety of Rava and highly recommend using the same. Make sure to roast Rava properly for the perfect texture and to remove the rawness. I always get Sooji from Indian grocery stores, but look for the word fine semolina if you buy from other stores. Also, do not use the readymade pre-roasted Rava for this recipe.
- Ghee: It is essential for binding the ladoo and melting in the mouth texture, so do not skimp on ghee. Again, measure the ghee the same way you measure the flour. However, if you prefer soft and luscious Ladoo, add more ghee.
- Sugar: We need to grind the sugar into powder for this recipe. I used cane sugar, but you can use white sugar as well. But do not use icing sugar for making these Ladoos.
- Ground Cardamom: It provides a great flavor to these Rava Ladoos. And I will highly recommend not skipping it.
- Nuts and Dried Fruits: I have added chopped cashews, almonds, and raisins to the Ladoos. But you can add only cashews or almonds. If you do not prefer adding raisins, you can skip it.
How To Make Rava Ladoo
Roasting The Rava
- Heat 1 tablespoon ghee in a heavy bottom pan or kadai.
- Once the ghee is melted, lower the heat and add rava.
- Mix well, roast the rava until fragrant, change the color, and become lighter.
- Roasting the rava will take around 10-12 minutes on low heat.
- The rava should not brown, so roast the rava on low-medium heat and stir continuously.
- Turn off the heat, transfer the rava to the plate or bowl, and allow it to cool down.
Blending The Rava+Sugar Mixture
- When the rava is cooled down, add sugar to the blender.
- Grind the sugar into a fine powder.
- Add roasted rava to the blender and pulse a few times to blend with the powdered sugar in the jar.
- The idea is to get a semi-fine or fine texture of the mixture.
- Do not grind the sugar + rava mixture for long; we do not want a floury or powdery texture. Keep the jar aside.
Frying The Nuts and Raisins
- In the same pan or kadai in which you roast the rava, heat 3 tablespoon of ghee on low-medium heat.
- Add chopped nuts and fry until golden, stirring often.
- Then add raisins and fry until they plump, stirring often.
- Turn off the heat and transfer the pan to the kitchen counter.
Making The Rava Ladoo
- Immediately add the rava + sugar mixture to the hot ghee in the pan.
- Add ground cardamom and mix everything well using a spoon or spatula.
- The mixture will be hot at this point, so let it cool down until you can handle it with your hands.
- Shape a small portion of the mix in your palm into a round ball.
- If unable to form Ladoos from the mixture, add 1-2 tablespoon of melted or softened ghee, a little at a time, mix, and roll into balls.
- If your Ladoos are flattening from the bottom while shaping them, do not worry. Once the Rava Ladoos are completely cooled down, you can reshape them, and they will be perfectly round in shape.
- Store the Rava Ladoo in an airtight container at room temperature for up to a week.
Helpful Tips
- Rava: Use only a fine variety of semolina for this recipe. Also, for the best taste, make sure to use fresh Sooji, and it should not be rancid.
- Roasting The Rava Properly: It is an essential part of the recipe. Rava should be roasted well on low-medium heat to remove the rawness. If you do not roast it long enough, the Ladoo will taste raw and not good for digestion. Also, do not roast Rava on high flame; otherwise, it will burn and become brown. And that will also ruin the taste of Ladoos. So, for roasting the Rava, use a heavy-bottomed pan and stir the Rava continuously. Roast it until the semolina becomes aromatic and lighter, for about 10-12 minutes on low-medium heat.
- Ladoo Texture: When you grind the Rava and sugar into a grinder, you can keep the fine or semi-fine texture depending on how you would like your Ladoo texture. But do not grind it into a fine powder, as these Ladoos should have a lightly crunchy texture.
- Ghee: Ghee provides flavor and helps to bind the Ladoos. I highly recommend not to use less ghee. But if you want to cut on ghee, you can replace some of the ghee with milk. After mixing the Rava mixture with ghee, add milk very little at a time until you get the right consistency to shape the Rava Ladoos. However, please note that the taste will be slightly different, and the shelf life will also be reduced.
- Sugar: I have added ½ cup (100g) of cane sugar, making the Ladoos moderately sweet. But you can add more or less sugar according to your taste preference.
- Shaping The Ladoo: If you are unable to shape the Ladoo, add more melted or softened ghee, a little at a time. You may need to add 1-2 tablespoon ghee. If your Ladoos are flattening from the bottom while shaping them, do not worry. Once the Rava Ladoos are completely cooled down, you can reshape them, and they will be perfectly round in shape.
- Scaling: You can easily scale up the recipe as you require.
Frequently Asked Questions
Which Rava is Best For This Recipe?
Use a fine variety of semolina, not medium or largely coarse variety. Also, do not use the pre-roasted Suji for this recipe. Ensure that the Rava is freshly packed and it is not rancid.
Can I Skip Frying The Nuts And Add Them Raw?
Frying the nuts in the ghee will enhance the flavors and will also provide the crunch. Fried nuts will definitely taste better than raw. However, if that is what you prefer, you can skip frying the nuts. Or, you can roast them in a non-stick pan without ghee until they are golden and aromatic.
Why Am I Unable To Bind And Shape The Ladoos?
If the Ladoo mixture is dry, it is hard to shape them. Since the only binding agent is ghee, you must add more. Add 1-2 tablespoon of melted or softened ghee, a little at a time, and mix and shape the Ladoos. Instead of more ghee, you can add 2-3 teaspoon of milk, but the Ladoo will taste slightly different, and the shelf life will be shorter.
Why My Ladoos Are Flattening From The Bottom After Shaping Them?
It may happen if the mixture is very soft because of more ghee. But that is perfectly fine! After shaping the Ladoos, let them rest for an hour. The ghee will solidify, and then you can re-shape the Ladoos in the perfect round shape. Or, you can let the Ladoo mixture rest for a while and then bind the Ladoos.
Can I Add Coconut?
Yes, absolutely! Add ¼ cup of fresh or desiccated coconut to the roasted rava. Continue roasting for 1-2 minutes, and then turn off the heat. If you add fresh coconut, store the Ladoo in the fridge. And if use desiccated coconut, you can keep the Ladoos at room temperature for 4-5 days.
Can I Use Jaggery Instead Of Sugar?
Yes, you can use jaggery powder instead of sugar. However, the color, taste, and texture of the Ladoos will be different.
More Ladoo Recipes
You May Like More Indian Sweets
- Besan Burfi / Besan Ki Barfi
- Sandesh – Bengali Sweet Recipe
- Milk Peda / Kesar Malai Peda
- Kaju Katli / Cashew Fudge
- Kalakand / Easy Kalakand Recipe
Recipe Card
Rava Ladoo (Suji Ladoo)
Video
Ingredients
For Roasting The Rava
- 1 cup (190g) fine rava (suji or semolina)
- 1 tablespoon (15g) ghee
For Making The Ladoo
- Roasted rava
- ½ cup (100g) cane or granulated sugar (or add to taste)
- 3 tablespoon (45g) ghee
- 3 tablespoon chopped nuts (I have added almonds and cashews)
- 1 tablespoon golden raisins
- ½ teaspoon cardamom powder
Instructions
Roasting The Rava
- Heat 1 tablespoon ghee in a heavy bottom pan or Kadai. Once the ghee is melted, lower the heat and add rava.
- Mix well, roast the rava until fragrant, change the color, and become lighter. Roasting the rava will take around 10-12 minutes on low heat. The rava should not brown, so ensure to roast the rava on low-medium heat and stir continuously.
- Turn off the heat, transfer the rava to the plate or bowl, and allow it to cool down.
Blending The Rava+Sugar Mixture
- When the rava is cooled down, add sugar to the blender. Grind the sugar into a fine powder.
- To the powdered sugar in the jar, add rava and pulse a few times to blend. The idea is to get a semi-fine or fine texture of the mixture.
- Do not grind the sugar + rava mixture for long; we do not want a floury or powdery texture. Keep the jar aside.
Frying The Nuts and Raisins
- In the same pan or kadai in which you roast the rava, heat 3 tablespoon of ghee on low-medium heat.
- Add chopped almonds and cashews and fry until golden, stirring often. Then add raisins and fry until they plump, stirring often.
- Turn off the heat and transfer the pan to the kitchen counter.
Making The Rava Ladoo
- Immediately add the rava + sugar mixture to the hot ghee in the pan.
- Add ground cardamom and mix everything well using a spoon or spatula. The mixture will be hot at this point, so let it cool down until you can handle it with your hands.
- Shape a small portion of the mixture in your palm into a round ball. If unable to form Ladoos from the mixture, add 1-2 tablespoon of melted or softened ghee, a little at a time, mix, and roll into balls.
- Store the Rava Ladoo in an airtight container at room temperature for up to a week.
Notes
- Rava: Use only a fine variety of semolina for this recipe. Also, for the best taste, make sure to use fresh Sooji, and it should not be rancid.
- Roasting The Rava Properly: It is an essential part of the recipe. Rava should be roasted well on low-medium heat to remove the rawness. If you do not roast it long enough, the Ladoo will taste raw and not good for digestion. Also, do not roast Rava on high flame; otherwise, it will burn and become brown. And that will also ruin the taste of Ladoos. So, for roasting the Rava, use a heavy-bottomed pan and stir the Rava continuously. Roast it until the semolina becomes aromatic and lighter, for about 10-12 minutes on low-medium heat.
- Ladoo Texture: When you grind the Rava and sugar into a grinder, you can keep the fine or semi-fine texture depending on how you would like your Ladoo texture. But do not grind it into a fine powder, as these Ladoos should have a lightly crunchy texture.
- Ghee: Ghee provides flavor and helps to bind the Ladoos. I highly recommend not to use less ghee. But if you want to cut on ghee, you can replace some of the ghee with milk. After mixing the Rava mixture with ghee, add 2-3 teaspoon of milk, very little at a time, until you get the right consistency to shape the Rava Ladoos. However, please note the taste will be slightly different, and the shelf life will also be reduced.
- Sugar: I have added ½ cup (100g) of cane sugar, making the Ladoos moderately sweet. But you can add more or less sugar according to your taste preference.
- Shaping The Ladoo: If you are unable to shape the Ladoo, add more melted or softened ghee, a little at a time. You may need to add 1-2 tablespoon ghee. If your Ladoos are flattening from the bottom while shaping them, do not worry. Once the Rava Ladoos are completely cooled down, you can reshape them, and they will be perfectly round in shape.
- Scaling: You can easily scale up the recipe as you require.
Nutrition (Approximate Values)
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