Rava Ladoo, also known as Suji Ladoo, is a popular sweet from India typically made during the festive season. These melt-in-the-mouth Rava Ladoo require just a few ingredients – roasted semolina, ghee, milk, and sugar – and can be prepared in under 30 minutes.
The Diwali festivities are in the air, and I have been enjoying making sweets and snacks to share with family and friends.
My family has been enjoying the ladoo’s I have been making recently – besan ladoo, chocolate ladoo, and coconut ladoo. This Rava Ladoo is an excellent addition to my collection of ladoo recipes.
This Suji or Rava Laddu is an easy sweet you can make in under 30 minutes. That is a big win, as you don’t have to spend hours making a sweet for the family. It is perfect for any festival, such as Holi, Diwali, or Dussehra.
Table of Contents
Watch How to Make Rava Ladoo
What is Rava Ladoo?
Ladoo (or Laddu) is a popular Indian sweet. They can be made with various ingredients and are typically round in shape. The main ingredients in ladoo are flour, fat, and sugar, with other ingredients varying depending on the type of ladoo being made.
There is a vast variety of ladoo’s in India – Besan Ladoo, Coconut Ladoo, Rava Ladoo, Chocolate Ladoo, Motichoor Ladoo….and so many more.
Rava Ladoo is made with semolina (also known as sooji or suji) as its main ingredient.
Semolina is slow-roasted, then mixed with ghee and sugar, along with the aromatic cardamom, nuts, and raisins. Then, binded into sweet, crunchy sweet balls.
How to make Rava Ladoo?
It is very quick and easy to make Suji Ladoo. Measure and have the ingredients ready.
Fry cashews and raisins: Start by frying the cashews, then add the raisins to the ghee. Remove them and set them aside. I prefer to fry each separately.
Roast Rava: To the same pan, add rava and roast it while stirring continuously. You want the rava to become light golden, but we don’t want the rava to become brown or burn. The rava turns light and aromatic.
Roasting the rava will take approximately 8-10 minutes and is the most crucial step in this recipe. You want the rava to cook well and not be raw. Transfer the rava to a plate and let it cool.
Grind: In a grinder jar, add granulated sugar. Grind it to a fine powder. Wait 2-3 minutes before opening the grinder lid so the powdered sugar settles down.
Open the lid, add the roasted rava and cardamom to the grinder, and grind them together with the sugar to make a fine powder. If the rava is thick, it will be difficult to bind the ladoo. Transfer the mixture back to the large plate.
Mix: Add warm, melted ghee and milk to the roasted rava. Stir the rava mixture with a spoon until it is all combined.
Add milk 1 tablespoon at a time. Add 1 tablespoon, then try to shape the ladoo. If you are not able to bind the ladoo, add 1 tablespoon more milk.
Now, ensure the mixture is not too hot, and gently mix it with your hands. This is a crumbly mixture and does not form a dough. (Note: You can taste the mixture at this time to make sure the sugar is perfect for your taste.)
Bind the Ladoo: Take a small portion of the mixture in your hands. Press down hard with your fingers to form a ball. (Note: If you are just not able to make a ball and it is too crumbly, add 1 tablespoon more milk to the mixture and try again)
Repeat the process to make all the ladoo’s. You can make 10-12 ladoo’s with this mixture.
Tips to make perfect Suji Ladoo
- Rava (Semolina): Use fine rava in this recipe.
- Roasting Rava: It is important to roast the rava well, as otherwise, the ladoo’s will have the taste of raw rava.
- Sugar: Use granulated sugar in this recipe, not store-bought powdered sugar, as it has cornstarch.
- Binding Ladoo: Bind the ladoo immediately after adding ghee and milk, as otherwise, it can become challenging to bind them.
- Adding milk: Add milk 1 tablespoon at a time. Add 1 tablespoon, then try to shape the ladoo. If not, add an additional 1 tablespoon of milk.
These ladoos stay fresh for up to 3 days at room temperature in an airtight container and for a week in the refrigerator.
I hope you give these delicious ladoo’s a try. I would love to hear how they turn out!
Common Questions
Bind the ladoo immediately after adding ghee and milk, as otherwise, it can become difficult to bind them. If they still don’t bind, melt some more ghee and add to the mixture about a tablespoon at a time.
You can replace the sugar with powdered jaggery. Do remember that the taste of the ladoo’s will be quite different compared to the ones made with sugar.
These ladoo stay fresh for up to 3 days at room temperature in an airtight container and for a week in the refrigerator. If you skip milk, you can store them for up to 2 weeks at room temperature.
More Indian Dessert Recipes You’ll Enjoy
Desserts
Carrot Kheer (Carrot Payasam)
Rice & Grains
Instant Pot Sweet Pongal (Sakkarai Pongal)
Desserts
Mango Coconut Almond Ladoo
Rava Ladoo Recipe (Suji Ladoo)
Video
Ingredients
- 1 cup Semolina (Sooji/Rava), I used fine rava
- 1/2 cup Granulated Sugar
- 1/4 cup Ghee
- 1/2 teaspoon Cardamom powder (Elaichi), or 4 whole green cardamom pods
- 12 Raisins
- 12 Cashews, broken
- 2-3 tablespoon Milk, room temperature, optional, add more ghee is skipping milk
Instructions
Cooking the Rava
- Heat 1 tablespoon of ghee in a thick-bottomed pan on medium-low flame.
- Add cashews to the pan and fry till they are light golden. Take them out.
- Add raisins to the pan and fry until they are slightly plump. Take them out.
- Add rava to the same pan, and roast it. You want the rava to be light golden, but we don't want the rava to become brown or burn. The rava turns light and aromatic. Turn off the flame after 8-10 minutes of roasting. Transfer to a large plate and let it cool.
- In a grinder jar, add granulated sugar. Grind it to a fine powder. Wait 2-3 minutes before opening the grinder lid, so the powdered sugar settles down.
- Add the roasted rava and cardamom to the grinder, and grind them along with the sugar to a fine consistency. If the rava is thick, it will be difficult to bind the ladoo. Transfer the mixture back to the large plate.
- Add warm melted ghee and milk (if using) to the roasted rava. Stir the rava mixture with a spoon until it is all combined. Now, ensure the mixture is not hot, and use your hands to mix gently. This is a crumbly mixture and does not form a dough (Note: you can taste the mixture at this time to make sure the sugar is perfect for your taste)
Assembling the Ladoo
- Take a small portion of the mixture in your hands. Press down hard with your fingers to form a ball. (Note: if you are just not able to make a ball and it is too crumbly, add 1 tablespoon more milk to the mixture and try again)
- You can make 10-12 ladoo's with this mixture. Enjoy!
Excellent. My grandchildren loved these ladoos.
Hi Manjul – So happy to hear that 🙂
One of my favorite dish in RAVA ladoo. Thank you so much.
Hi – So good to hear that. 🙂