Rava laddu recipe is a super quick Sweet recipe that is aromatic & tastes delicious with a slight crunch that comes from roasted semolina. Rava laddu is made with only a few ingredients like semolina, coconut, sugar, nuts and ghee/milk.It is a beginners recipe and needs no expertise. Rava laddu can also be made without coconut, but the addition of dried coconut adds a very good aroma to the Rava ladoo. Fresh coconut or desiccated coconut can also be used to make Rava laddu recipe, I used ghee for binding. You can also use milk. But the taste differs entirely. If using milk for binding, I suggest making it fresh and use it within a few hours or refrigerate and use within a day. I am sharing the way we make Rava laddu at home. This recipe does not require sugar syrup so it is simple, quick and easy to make.

Preparation for Rava laddu

Add 1 to 2 tbsp ghee to a pan and heat it.
Fry rava on a low to medium heat until it begins to smell nice and aromatic. Keep stirring while frying to prevent burning.
When the rava turns light and crunchy transfer to a plate. Set aside to cool.
In the same pan dry roast coconut as well until aromatic. Keep this too aside.
Powder sugar along with cardamoms finely in a mixer.
Wait for 1 to 2 mins then add rava and coconut to the mixer jar. Blend together once more to make a slightly coarse powder. This keeps a slight crunch in the Rava laddu. Making a fine powder will alter the taste. If you like fine powder you can make it.
Transfer this Rava laddu mixture to a mixing bowl.

Ingredients for Rava ladoo


    1 ¼ cup fine Rava or fine semolina or suji (refer notes)

    ¼ cup coconut fresh or desiccated (optional)

    ¾ cup of sugar

    2 to 3 green cardamoms

    ¼ cup ghee + (2 tbsp Optional, use as needed)

    10 raisins or as needed

    10 cashews or as needed chopped

How to Make Rava ladoo

Heat ghee in the same pan. Fry cashews in ghee until lightly golden.
Add raisins and quickly stir. Remove the cashews and raisins to the rava mixture.
Next, pour the hot ghee as needed and mix with a spatula. You may need to use up the entire amount of ghee.
Take small portions of the mix and press down tightly in your fist to shape a Rava laddu. You will need to be quick in doing this before the mixture cools down.
If the rava laddu mixture turns dry and does not bind, then heat up more ghee in the same pan and add hot ghee to the mixture. I used only ¼ plus 2 tbsp. If you are unable to bind the mixture then it means there is not enough ghee. Too much ghee will also disintegrate the ladoos.
Store rava ladoo in airtight jar. Rava laddu keeps good for about a month at room temperature if coconut is not used.

Tips to make perfect Rava laddu

The key to making good Rava laddu is to fry the rava well on a low to medium flame. It can be done with or without ghee until it begins to smell good and aromatic. But it must not brown.
Keep stirring constantly until it is done to prevent browning or burning of the rave.
Rava ladoo is not made with a fine powder. The main taste comes from the slightly crunchy rava in the Rava laddu. So always powder the roasted rava to a coarse powder and not fine. But if you prefer smooth Rava ladoo then you can also make a fine powder.

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