Rava laddu / rava ladoo step-by-step recipe with video and photos.
About this recipe
Rava laddu/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. They 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 dish like sheera, the coarse one is used to make savoury dish like upma.
Semolina: Fine semolina (rava or suji) is used to make the laddu.
Coconut: I use fresh grated coconut to make the rava laddu; however, dried or dessicated 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 laddu.
Ghee: Ghee works best for this laddu; however, you can easily replace it with coconut oil.
Tips for making best rava laddu / rava ladoo
Fry the semolina on low flame until it turns aromatic. This step will take time but roasting the semolina well is the key to make 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 dessicated 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.
Storing rava laddu
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!
For more laddu recipes, click here.
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 upto one week in refrigerator
– a one-pot sweet treat
Rava laddu / Rava ladoo recipe video
Rava laddu / Rava ladoo step-by-step recipe with photos
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