Rava Laddu, a favorite sweet treat during Indian celebrations, consists of semolina, ghee, sugar, and cardamom for flavoring. This recipe includes step-by-step photos and a video tutorial for easy preparation.
Rava Laddu is one of the popular sweets that you can make for any festival. It is a quick and easy to make sweet and is one of the first few sweets I learned to prepare. Rava Laddu is also popularly known as Suji ke Laddu.
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About Rava Laddu
Suji ka laddu, also known as Rava Laddu, is a popular traditional Indian dessert that can be prepared easily and quickly. This sweet treat is a great option for beginners as it requires minimal expertise in cooking.
I eagerly anticipate the annual celebration of Krishnar Jayanthi/Gokulashtami. The addition of small footprints brings a sacred atmosphere to the home. In Hindu tradition, it is believed that these footprints invite little Krishna into the home. Rava Laddu is a traditional treat prepared for Gokulashtami and other festive occasions such as Diwali.
Rava Laddu consists of a mixture of rava or sooji (also known as cream of wheat), sugar, ghee, cashewnuts, and cardamom for flavor. Essentially, Rava Laddu is a type of sweet ball made from sooji and nuts.
There are numerous versions of this simple Rava Laddu, but I will be sharing my family's recipe that is effortless, fast to prepare, and has a delightful flavor.
More Ladoo Recipes
One of the most tasty types of laddu is Rava Laddu, which is perfect for any festival, particularly Gokulashtami or Krishna Jayanthi. This laddu is also known as Suji Ke Laddu and is created using semolina, ghee, sugar, nuts, and flavored with green cardamom.
This recipe has been passed down from my mother, who has been making it for 30 years. It is a foolproof recipe that even novice cooks can attempt. Many beginners are hesitant to try making sweets because of the need for precise consistency, but this particular sweet is simple and does not require any consistency checks.
Give this simple Rava Laddu a try and savor the taste! Be sure to explore the different variations I have provided for more options, flavors, and tastes.
Rava Laddu Ingredients
- Rava / Sooji / Semolina: I have used store bought rava (hard wheat / semolina) for this recipe. Make sure to slow roast rava until nice aroma comes, but do nomt change its colour.
In Rava Laddu, white sugar is typically used. However, you can substitute it with jaggery powder, demerara sugar, or cane sugar and adjust the amount accordingly.
For optimal scent and flavor, opt for homemade ghee. For maximum taste, choose fresh ghee.
I used broken cashew nuts fried in ghee, but you can also add almonds and pistachios according to your preference.
Freshly powdered cardamom is the perfect flavor to use for Rava Laddu, ensuring the best taste.
This is a step-by-step recipe for making Rava Laddu.
Heat 1 teaspoon of clarified butter in a pan. For this recipe, we require 1/4 cup of clarified butter, so extract 1 teaspoon for roasting.
Step 2: In a kadai, add rava (semolina) and dry roast until a pleasant aroma is released and it turns a light golden color. The aroma will be evident in the kitchen, indicating that the rava is well roasted.
3. Be careful not to overcook them, then turn off the heat, set them aside, and let them cool. Heat a teaspoon of clarified butter in a small pan and toast the cashews until they become golden brown, then set them aside. Quickly transfer them to a bowl to cool.
Add 3/4 cup of sugar and 2 cardamom to a mixer jar. I removed the skin of the cardamom before adding, but you can leave it on if desired.
Grind the sugar into a fine powder and then place it in a bowl.
Next, move the roasted rava to the mixer jar.
Grind it until it becomes a slightly coarse mixture.
8. Move the powdered rava and sugar into a mixing bowl.
Stir until thoroughly combined.
10.Heat 1/4 cup ghee in a tadka pan – add 2 tablespoon broken cashews.
Heat in oil until a golden color is achieved. Turn off heat.
Next, combine the fried cashews and ghee in the mixing bowl.
Combine all ingredients together. The mixture should resemble bread crumbs at this point. Use a spatula to mix, taking caution as the mixture may be hot.
Next, use your fingers to thoroughly mix the ingredients together and break up any clumps if necessary.
Shape the mixture into round balls by firmly pressing it together. Continue to press tightly and form balls until completed.
The Rava Laddus are now prepared. Place them in a sealed container for storage.
Selecting Sooji / Rava: Opt for a fine type of semolina, rava, or sooji if possible.
When cooking Sooji, make sure not to over-brown it by being attentive and flipping it over. Stir constantly for 5-7 minutes until well roasted. Once done, transfer to a bowl to cool and avoid leaving it in the pan, which may cause browning due to residual heat.
Flour Processing: The rava should have a slightly rough texture in order to provide a satisfying crunch and flavor when eaten. Be mindful not to grind the rava too roughly, as this may make shaping the dough challenging.
Stirring: When combining semolina and sugar, make sure to mix thoroughly to ensure that the sugar is evenly distributed. Additionally, add the sugar only when the semolina is warm. If it is too hot, adding sugar will cause it to melt.
Do not add excessive ghee as it will result in laddus appearing lackluster and changing the flavor. For optimal taste, use homemade or fresh ghee.
I have used chopped cashews, but you can also use almonds or raisins.
Adding 3/4 cup of sugar will result in a perfectly sweet taste. It may seem too sweet immediately after preparation, but it will be just right after a few hours.
If you desire a low-fat option, you can mix equal parts of ghee and milk.
Once you add the milk, promptly shape it into balls and do not let it dry. If it dries out, add a few drops of ghee and then form the balls again.
The ghee version can be stored for up to a week, while the milk version has a shorter shelf life and should be consumed within one or two days.
Combine 2 tablespoons of desiccated coconut and sauté in ghee for 2 minutes before adding it to the mixture. If you are also adding coconut, add an additional tablespoon of ghee.
To create rose rava laddu, mix in 1/2 teaspoon of rose essence and a few drops of pink food coloring. You can also experiment with different flavors of your preference.
You have the option of including fried raisins and adding them to the dish. Additionally, you can add almonds and cashews as well.
Serving & Storing Suggestion
You can enjoy it as a light bite with your tea or coffee. Keep it in a sealed container to preserve its freshness. No need to put it in the fridge. Rava Laddu stays fresh for 2-3 days at room temperature.
What is the definition of Rava Laddu?
Suji ke Laddu, also known as Rava Laddu, are round confections made from semolina (also called rava or sooji), sugar, ghee, cardamom, and nuts.
Why does my laddu keep breaking when I try to shape it?
If the laddu lacks sufficient moisture, it may break. Therefore, add a small amount of ghee and begin shaping. The warm ghee will assist the laddu in maintaining its form.
Is it possible to make rava laddu with jaggery or cane sugar?
You are able to create rava laddu using jaggery or cane sugar, but be sure to use the orani variety that is pure so that it can be added as is.
Which type of pan is most suitable for preparing rava laddu?
You may utilize a sturdy pan or kadai to toast rava. However, take care not to scorch it and remember to stir periodically.
If you have any further inquiries regarding this Rava Laddu Recipe, please email me at [email protected]. Also, be sure to follow me on social media platforms such as Instagram, Facebook, Pinterest, Youtube, and Twitter for more updates.
Have you attempted to make Rava Laddu using this recipe? Please share your feedback and tag us on Instagram @sharmispassions and use the hashtag #sharmispassions in your post.
📖 Recipe Card
Recipe for Rava Laddu | Recipe for Rava Ladoo
Rava ladoo, a well-known sweet dish in Indian celebrations, consists of rava (semolina), ghee, sugar, and cardamom for flavor. This edition includes a simple and speedy recipe for making rava laddu, along with step-by-step pictures.
- 1 cup fine sooji / rava / semolina
- 3/4 cup sugar
- 1/4 cup ghee melted
- 2 nos cardamom
- 2 tablespoon cashew nuts broken
Place rava in a kadai and toast it until a pleasant scent is released and it becomes lightly golden. Be careful not to overcook it, then remove from heat and set aside to cool.
Heat a small amount of clarified butter in a traditional Indian cooking pan and cook cashews until they turn a golden brown color. Set them aside.
Grind the sugar until it becomes a fine powder, then put it in a bowl. Next, pour the roasted rava into the same mixer jar.
Pulverize it to a slightly coarse consistency. Move the ground rava and sugar into a mixing bowl and blend until they are thoroughly combined.
Next, include the cooked cashews and cardamom powder. Finally, add the ghee.
Combine all ingredients until the mixture resembles bread crumbs. Then, use your hands to tightly form the mixture into round balls.
Squeeze tightly and shape into balls. Then, place them in a separate container and store in an airtight manner.
Enjoy Rava Laddu!
Toast rava / sooji in a kadai until it becomes fragrant and slightly golden. Be careful not to overcook it. Turn off the heat, set it aside, and let it cool. In a tadka pan, heat a teaspoon of ghee and roast cashews until they turn golden brown. Keep them aside.
Grind the sugar into a fine powder and put it in a bowl. Next, move the roasted rava into the mixer jar.
Pulverize it into a slightly coarse blend. Move the powdered wheat and sugar to a mixing bowl and stir until thoroughly combined.
Next, include the cooked cashews and sprinkle in cardamom powder. Finally, add a dollop of ghee.
Combine all ingredients, and the mixture should resemble bread crumbs. Use your hands to shape it into tight, round balls.
Squeeze it firmly and roll into spheres. Place to the side.
Place in a sealed container.
Recipe for Rava Laddu (also known as Rava Ladoo)
Serving Size: 40 g
Calories from Fat 45
% Daily Value*
Saturated Fat 3g19%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Vitamin C 0.1mg0%
The Daily Values listed are calculated from a 2000 calorie diet.
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