Rava Laddu Recipe aka Rava Ladoo Recipe is a popular sweet delicacy originating from India and prepared during festive season. These delectable treats are prepared from semolina, coconut, sugar, ghee, cashews, almonds, raisins, scented with cardamom, and garnished with nuts.
This melt-in-the-mouth Rava Ladoo or Suji Ladoo needs just a few ingredients, and 30 minutes of your time. They are perfect for festive occasions like Ganesh Chaturthi, Holi, Diwali, Sankranti, Navratri, and other occasions.
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Table of contents
On this page, you will get a fail-proof step-by-step picture and video recipe on how to make Rava Ladoo Or Suji Laddu. You will also get tips, tricks and variations.
About Rava Laddu
Rava laddu or Rava Ladoo is a quintessential Indian sweet treat known for its simplicity and irresistible taste. It is a famous Indian Sweet made using semolina, coconut, sugar, ghee, cashews and raisins. Here, Rava aka Suji is the Indian name for semolina & laddu are sweet dessert balls. That’s why it is also known as suji ladoo.
Rava or Suji Laddu is quite popular in the Indian states of Tamil Nadu, Karnataka, and Maharashtra.
Laddus are traditional Indian sweets shaped into small round balls, typically made using flour, nuts, lentils, or dry fruits or nuts. These sweet balls are usually cooked in ghee, sweetened with sugar, and flavored with some cardamom powder.
In this recipe, the rava or semolina takes the spotlight as it makes the base of this laddu recipe. Other popular laddu recipes are Badam Ladoo, Malai Ladoo, Atta Ladoo, Peanut Ladoo, Dry Fruits Laddu, and Motichur Laddu.
These gem-like semolina sweet balls are generally prepared and served on festive occasions, making them an ideal choice for gifting to friends and family.
These sweet spherical confections are delicious, aromatic and have a melt in the mouth tender texture with a subtle crunch. Unlike other Indian ladoos, this one requires only a few key ingredients, namely, roasted semolina, sugar, dry fruits, and cardamom.
Quick and Easy Ladoo Making Process
Some recipes use sugar syrup while others are made without sugar syrup. The recipe I am sharing here doesn’t require any sugar syrup. This recipe is quite similar to Besan Ladoo recipe where rava is roasted in ghee and then it is mixed with ghee, sugar, and flavoring before shaping into ladoos.
My recipe variation combines the delightful texture of desiccated coconut with the classic ingredients of semolina, ghee, sugar, cashews, raisins, and cardamom. This delightful blend creates a delectable dessert that is so full of aromatic flavors and indulging textures.
Since there is no liquid in this recipe, it has a longer shelf life. You can store this rava ladoo or sooji ladoo at room temperature for up to a month.
I have made these ladoos with basic ingredients, the other additional ingredients you can add to these ladoos are grated pistachios, and saffron. You can also swap sugar with jaggery powder for a healthier touch.
If you want to make these ladoos without ghee, then it is still possible to make these laddus. Simply dry roast semolina and add milk or milk cream for shaping these ladoos.
Although, these laduus don’t have a long shelf life. You can store these ladoos for up to 3-4 days. If you want to increase the shelf life, then prepare the mixture and store it in a jar for up to a month.
When needed, simply take a portion of the laddu mixture and bind it with some milk. This whole laddu making process would take only 5 to 6 minutes.
Why will you love this Recipe
This Rava Laduu
✔ is great choice for festive celebrations
✔ is easy-to-make
✔ is vegetarian
✔ can also be made vegan
✔ is great for gifting
✔ can be customized
✔ look divine & taste delightful
✔ have various textures
✔ is great for family gathering
Ingredients
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Semolina (Rava/Suji): It is the main ingredient of this suji ke laddu recipe. Semolina lends its grainy texture and nutty flavor, giving these laddu a satisfying base.
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Desiccated Coconut: It is the next main ingredient of this recipe. Coconut is added for a tropical twist, and a subtle coconutty aroma that beautifully complements the overall richness of this laddu recipe.
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Ghee (Clarified Butter): It brings a luxurious and nutty taste to this laddu while binding the ingredients together. It also helps in creating a smooth and creamy texture.
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Sugar: The sweetness in this laddu recipe comes from the sugar. I have used white sugar here, but you can also use sugar alternatives such as dates, jaggery, or brown sugar.
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Cashews & Almonds: Chopped cashews and almonds are added for a crunchy and delightful contrast.
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Raisins: Roasted raisins are loaded with natural sweetness and a slightly chewy texture, which contrasts so well with the graininess of the semolina.
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Cardamom: A flavoring of ground cardamom infuses these laddu with a sweet floral fragrance. It also elevates the aromatic flavor.
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Dried Rose Petals: I have garnished the laddus with some crushed dried rose petals. Using rose petals is optional though.
Variations
Vegan Rava Laddu
For those seeking a vegan alternative, you can use thin coconut oil or vegan ghee to roast semolina. Also, instead of milk, you can use thin coconut milk to make these rava laddus.
Mawa (Khoya) Rava Laddu
For this version, add khoya or mawa (dried milk solids) into the mixture for a creamy and rich taste. The addition of mawa gives these laddus a delightful milky flavor.
Gulkand Rava Laddu
For a rose flavored dessert, you can try adding a spoonful of gulkand (rose petal jam), and rose syrup to the laddu mixture. Gulkand infuses these laddus with a sweet, floral aroma and refreshing flavor.
Almond Rava Laddu
Add 1/2 cup of almond flour to the traditional rava laddu mixture to give it a delightful almond flavor.
Dry Fruit Rava Laddu
In this version, you can enhance the nutritional value and textures by adding some chopped or powdered nuts such as almonds, cashews, walnuts, and pistachios to make them rich in protein and healthy fats.
You can also add dried fruits like raisins or dried cranberries, or chopped dried figs.
Chocolate Rava Laddu
Do you love chocolate desserts like chocolate burfi? Then you can try making chocolate-flavored rava laddu. For this version, add the cocoa powder or melted chocolate to the mixture and shape them into ladoos. This chocolatey twist gives these laddus a unique flavor.
Pistachio Rava Laddu
In this version, you can add finely chopped pistachios for added crunch and a nutty taste.
Sesame Rava Laddu
Sesame seeds taste really great in Indian sweets. You can add some roasted sesame seeds (til) to the mixture to create a nutty, earthy flavor.
Nutella Rava Laddu
This version will infuse rava laddu with a hazelnut-chocolate flavor. For this modern-fusion twist on laddu, add a dollop of Nutella to the traditional rava laddu mixture.
Pineapple Rava Laddu
Pineapple ladoo has a sweet and tangy taste. For this version, add finely crushed pineapple and pineapple essence to create tropical-flavored rava laddu.
Date and Nuts Rava Laddu
Dates are a great replacement for white sugar. You can swap sugar with date paste in this recipe. Just keep in mind that the color and texture of this laddu will be different.
Serving Suggestions
Rava laddu is a delightful Indian sweet treat that can be relished on various occasions. It is a delicious treat on its own. You can also serve it as a part of a festive meal consisting of puri, chole masala, paneer lababdar, bread roll, gulab jamun, aloo bhujia, mint coriander chutney, and pineapple raita.
You can also elevate the serving experience by pairing them with other desserts like Mathura Peda, or a warm cup of masala chai, filter coffee, or even a glass of milk. The contrast of the sweet laddu with a warm beverage is absolutely indulging.
Presentation: When serving at parties or get together, simply place them on a plate or place them in colorful paper cups. Garnish with a few dried rose petals or crushed pistachios to make them look more enticing.
Storage Suggestions
Rava laddus can be stored at room temperature in an airtight container for up to a week. To avoid moisture, make sure that the container is tightly sealed to prevent exposure to air.
If you want to extend the shelf life of your laddus, then you can refrigerate them for up to 2 weeks. These Rava laddus taste best when served at room temperature, so take them out of the refrigerator and allow them to sit for a while before serving.
This step will help restore their soft, melt-in-your-mouth texture.
Freezing: These Rava laddus are also freezer-friendly. To freeze, arrange them in a single layer on a parchment paper lined baking sheet and freeze until they’re firm. Then, simply transfer them to an airtight container or a zip-lock bag and freeze for up to 3 months.
To serve, thaw them overnight in the refrigerator, at room temperature for 30 minutes.
Pro Tips & tricks to make the best Rava Laddu
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Roasting Semolina: The key to make the perfect rava laddu is to thoroughly roast the semolina over low to medium heat. Make sure that you roast it on low heat until it becomes aromatic and loses its raw flavor. Also to avoid browning, it is important to use a heavy-bottomed pan for roasting.
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Balancing Sweetness: Adjust the amount of sugar to your taste. You can add more or less sugar depending on how sweet you prefer your laddus.
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Binding: Ghee works as a binding agent. So, if your laddu mixture seems too dry, you can add a bit more ghee. Remember, not to overdo it as it may make the laddus greasy.
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Texture: The texture of Rava Ladoo Mixture should be slightly crunchy. So when grinding the roasted rava, ensure it remains slightly coarse rather than becoming overly fine. Overly fine rava will result in the laddus sticking to the mouth while eating.
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Roasting Nuts and Coconut: Coconut and cashew nuts go brown so quickly, so remember to use a moderate amount of ghee, and low heat to avoid burning. Also stir frequently as they can burn if left unattended.
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Cooling: Let the roasted semolina mixture cool down slightly before shaping the laddus. This cooling time makes it easier to handle and shape them into round laddus.
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Shaping Laddus: While shaping laddus, you can grease your palms with a little ghee to prevent the mixture from sticking while shaping the laddus. Alternatively, you can also wet your hands slightly to shape them smoothly. You can also shape them in smaller sizes if you want portion control.
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Storing: Once your laddus are ready, store them in an airtight container at room temperature for up to 1 week and 2 weeks in the refrigerator for a longer shelf life.
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Garnishing: I have rolled laddus in powdered coconut. For a beautiful presentation and a delicate rose flavor, gently press dried rose petals onto the top of each laddu.
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Customize: You can easily customize these laddus by adding your favorite ingredients such as nuts, spices, or other dried fruits.
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Milk: If you can’t bind laddus then you can add some liquid to bind the laddus. Add some boiled and cooled milk to the laddu mixture, it helps in binding while increasing the creaminess of the laddu, making them delectably melt-in-your-mouth.
FAQ
Can I make rava laddu with wheat rava or daliya?
Yes, you can surely swap semolina with daliya (broken wheat). Simply grind the dalia and use it as a base for this laddu recipe. When using daliya, keep in mind that this process takes a bit longer than roasting semolina.
Can I use jaggery to make these rava laddu?
Yes, you can definitely use the powdered jaggery for making this suji laddo recipe. Keep in mind that the color and taste of this laddu will be quite different. Simply blend powdered jaggery with powdered rava, then add hot ghee and mix well to shape the laddus.
Why can’t my laddus set or bind properly?
If your laddus are setting well, then it is likely that there is not enough ghee. In that case, you can add more melted ghee,one tablespoon at a time to try to bind them properly. Another possible reason is that you didn’t apply enough pressure while binding the mixture.
These laddus need a bit of hand pressure to bind effectively.
How can I make vegan rava laddu?
To make vegan rava laddu, you either need to use vegan ghee for roasting or just dry roast the semolina and nuts. For binding these laddus, you can use coconut milk. Start with 2-3 tablespoons of milk and add more if needed. It’s important to note that these vegan rava ladoos are best consumed immediately or within a few hours.
Can I use oil to make rava laddu?
Laddus are traditionally made using ghee, so using ghee is highly advised. Using vegetable oil is not recommended for these laddus, but you can use coconut oil. Also, you can swap ghee and bind laddu mixture using milk.
How should I store these rava laddu?
These laddus keep well at room temperature in an airtight jar for up to one week. However, if you are using fresh coconut, jaggery, or milk in the recipe, then shelf life may be shorter. So refrigeration is advised.
Rava Laddu - Rava Ladoo (Step-by-step photo instructions)
How to Make Rava Laddu - Rava Ladoo
- Heat 1 tablespoon of ghee in a pan over low to medium heat. Add the semolina (rava) and roast it over medium-low heat until you smell a nutty aroma. Keep stirring continuously to avoid burning. This may take about 7-8 minutes. Next, add desiccated coconut to the same pan and toast for 2-3 minutes. Once aromatic, transfer the semolina and coconut mixture onto a plate and let it cool slightly.
- Add the sugar and roasted semolina to a mixture jar and blend to make a coarse powder. Make sure you do not pulse it too much. Transfer it to a plate and set it aside.
- After that, heat the remaining 1/4 cup of ghee in a pan. Add chopped cashews, sliced almonds, and raisins and fry them on low heat until the nuts are golden. Pour the hot ghee and nuts over the semolina mixture. Also, add the cardamom powder to the mixture.
- Mix everything together, ensuring that the ghee is evenly distributed, and the mixture holds together. Let the mixture cool slightly. Once it's cool enough to handle, take small portions of the mixture and shape them into round laddus (balls). If the mixture is too dry and not holding together, you can add a bit more melted ghee to help bind it.
- If you want, you can roll the laddus in desiccated or powdered coconut to coat them evenly. Garnish the laddus with crushed dried rose petals for a delicate floral flavor and presentation. Let the Rava Laddus cool and set for about 1 hour at room temperature. Once they have set, store them in a cool and dry place in an airtight jar. Your delightful Rava Laddus are ready to be served. Enjoy these sweet treats as a delightful dessert or snack.
Recipe Card
Rava Laddu - Rava Ladoo [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 20 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | Indian | 11 laddus |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 149 calories | 1 |
INGREDIENTS
For Rava Laddu - Rava Ladoo
- 1 cup semolina (sooji/rava)
- 1/4 cup desiccated coconut (plus more for rolling)
- 1/4 cup + 1 tablespoon Ghee
- 3/4 cup sugar
- 1/2 teaspoon cardamom powder
- 2 tablespoons cashews, chopped
- 2 tablespoons almonds, sliced
- 2 tablespoons raisins
- 2 tablespoons desiccated coconut for rolling (optional)
- 1 tablespoon crushed dried rose petals for garnish
INSTRUCTIONS:
How to Make Rava Laddu - Rava Ladoo
- Heat 1 tablespoon of ghee in a pan over low to medium heat. Add the semolina (rava) and roast it over medium-low heat until you smell a nutty aroma. Keep stirring continuously to avoid burning. This may take about 7-8 minutes. Next, add desiccated coconut to the same pan and toast for 2-3 minutes. Once aromatic, transfer the semolina and coconut mixture onto a plate and let it cool slightly.
- Add the sugar and roasted semolina to a mixture jar and blend to make a coarse powder. Make sure you do not pulse it too much. Transfer it to a plate and set it aside.
- After that, heat the remaining 1/4 cup of ghee in a pan. Add chopped cashews, sliced almonds, and raisins and fry them on low heat until the nuts are golden. Pour the hot ghee and nuts over the semolina mixture. Also, add the cardamom powder to the mixture.
- Mix everything together, ensuring that the ghee is evenly distributed, and the mixture holds together. Let the mixture cool slightly. Once it's cool enough to handle, take small portions of the mixture and shape them into round laddus (balls). If the mixture is too dry and not holding together, you can add a bit more melted ghee to help bind it.
- If you want, you can roll the laddus in desiccated or powdered coconut to coat them evenly. Garnish the laddus with crushed dried rose petals for a delicate floral flavor and presentation. Let the Rava Laddus cool and set for about 1 hour at room temperature. Once they have set, store them in a cool and dry place in an airtight jar. Your delightful Rava Laddus are ready to be served. Enjoy these sweet treats as a delightful dessert or snack.
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NOTES:
- The key to make the perfect rava laddu is to thoroughly roast the semolina over low to medium heat. Make sure that you roast it on low heat until it becomes aromatic and loses its raw flavor. Also to avoid browning, it is important to use a heavy-bottomed pan for roasting.
- Adjust the amount of sugar to your taste. You can add more or less sugar depending on how sweet you prefer your laddus.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/rava-laddu-rava-ladoo/