Rava laddu / rava ladoo step-by-step recipe with video and photos.
About this recipe
Rava laddu or rava ladoo is a simple and quick sweet treat made with semolina, coconut, and sugar. Rava laddu is a common sweet dish made during Diwali. These laddus are ready in no time and are great for quick hunger pangs.
The recipe I am sharing here is very easy and can be made by beginners too. It's a one-pot dish and all you have to do is add the ingredients in the correct order and roast the semolina well. The suji ladoo can be put together in 20 minutes.
Semolina or suji or rava is coarsely ground durum wheat, a hard type of wheat. Semolina is high in gluten and is used for making many Indian savoury and sweet dishes. Semolina is also used to make pasta. Usually, there are two varieties of semolina - fine and coarse. While the fine semolina is used to make sweet dishes like sheera, the coarse one is used to make savoury dishes like upma.
Semolina: Fine semolina (rava or suji) is used to make the laddu.
Coconut: I use freshly grated coconut to make the rava laddu; however, dried or desiccated coconut works well too.
Sugar: These laddus are sweetened using plain sugar.
Cashew and raisin: These are an integral part of any Indian sweet.
Cardamom powder: Cardamom powder adds a beautiful aroma and flavour to the rava ladoo.
Ghee: Ghee works best for this laddu; however, you can easily replace it with coconut oil.
Tips for making best rava ladoo
Fry the semolina on a low heat until it turns aromatic. This step will take time but roasting the semolina well is the key to make a great laddu. Also, it is important to keep stirring the mixture. The best indication to know that the rava is well-roasted is its aroma. Once the rava is done, it turns aromatic and has a pleasant sweet-like smell.
I prefer making these laddus using fresh coconut as they taste better with it. You may replace it with dried coconut or desiccated coconut too but this will make the laddu hard and dry.
Use ghee for best-tasting laddu. However, if you are looking for a vegan alternative, replace it with coconut oil.
The measurements I have used here give 18-20 small laddus. You can half or double it as per your need.
I use water to bind the mixture together and it works very well. However, you may replace it with milk for a richer taste. Remember that adding milk will reduce the shelf life of the laddus.
Add water gradually and keep mixing. Do not add all the water at once.
Cool the laddu completely and store it in an air-tight container in the refrigerator. Since it has fresh coconut in it, the laddu cannot be stored at room temperature. They will remain fresh for up to one week in the refrigerator.
Hope you make and enjoy these delicious little bites!
Click here for more laddu recipes.
This rava laddu is:
– very easy to make and can be put together in 20 minutes
– suitable for beginners
– can easily be made vegan-friendly by replacing ghee with coconut oil
– stays fresh for up to one week in the refrigerator
– a one-pot sweet treat
Step by step instructions
1. Fry cashew and raisins until golden
2. Once the raisins puffs up slightly, add coconut and saute for a minute
3. Add semolina next
4. Fry until it turns golden and aromatic. Keep on low flame and keep stirring
5. Add sugar and keep stirring
6. Once the sugar melts, add cardamom powder and mix well
7. Slowly add water and bind the whole mixture together
8. Let the mixture slightly cool down
9. Shape small balls while the mixture is still warm
Rava laddu / Rava ladoo
- 1 cup semolina (rava)
- ½ cup coconut
- ½ cup sugar
- 1 teaspoon cardamom powder
- 2 tablespoon cashew
- 2 tablespoon raisins
- 2 tablespoon ghee
- ¼ to ½ cup water (warm)
- Heat ghee in a fry pan or kadhai. Fry the cashew until golden
- Add raisins and fry until they puff up slightly. Now add coconut and fry for 1-2 minutes
- Add semolina and fry on medium flame until it is aromatic and lightly golden
- Add sugar and cardamom powder. Mix well on low flame until the sugar melts completely
- Slowly add warm water until the whole mixture comes together and binds well – see image (don’t add all the water in one go. Add ¼ cup first and mix well. Add more water only if needed)
- Turn off the heat and transfer to a plate. Let it cool for some time
- While the mixture is still warm. Take a small amount of it and form a round ball shape
- Shape all the laddus and let it dry for an hour
- Rava laddus are ready to be served