Rava Ladoo, also known as Suji Ladoo, is a popular Indian sweet that’s easy to make and loved by all. Made from roasted semolina, sugar, and ghee, these soft, melt-in-your-mouth ladoos are perfect for festive occasions or as a quick dessert treat. With a hint of cardamom and optional rose water for fragrance, Rava Ladoo offers a balanced, delightful sweetness that’s hard to resist. Whether you’re preparing for a festival, gifting, or simply craving something sweet, this recipe is a must-try.

What Is So Special About Rava Ladoo?

Rava Ladoo stands out for its simplicity and rich taste. The gentle roasting of semolina with ghee creates a deep, nutty flavor, while cardamom and rose water add aromatic notes. It’s an easy-to-make sweet that delivers maximum flavor with minimal ingredients.

Main Ingredient of Rava Ladoo

• Semolina (Rava)
• Ghee
  These core ingredients create a soft, grainy texture and a rich, buttery flavor.

Quick and Easy Rava Ladoo Recipe

This recipe can be prepared in under 30 minutes, using basic ingredients commonly found in any Indian kitchen. With minimal steps, it’s beginner-friendly and yields delicious results every time.

How to Make Rava Ladoo

1. In a hot pan, melt ghee and add semolina. Stir continuously over low heat, adding desiccated coconut, and roast until the mixture turns off-white or light brown with a sandy texture.
2. Blend sugar and cardamom into a fine powder, then add this powdered sugar to the roasted semolina and coconut mixture.
3. Pour in milk and l rose water (optional) to bind the mixture. Cook for an additional 2 minutes until well combined, then set aside to cool slightly.
4. While still warm, shape the mixture into small, round ladoos.
5. For additional topping, heat 1 tbsp of ghee, lightly roast almonds, cashews, pistachios, and raisins, and press them onto each ladoo if desired. Enjoy!

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Expert Tips

• Be sure to roast the semolina on low heat to prevent burning and achieve the right texture.
• Adding milk helps bind the mixture, but use it sparingly to avoid making the ladoos too soft.
• Rose water is optional, but it adds a lovely fragrance that enhances the overall flavor.
• Store in an airtight container to keep the ladoos fresh for up to a week.

Recipe Card

Indian Rava Ladoo

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Category

Dessert, Snack

Servings

12

Prep Time

10 minutes

Cook Time

15 minutes

Calories

140

This easy Rava Ladoo recipe features roasted semolina, ghee, and sugar, creating melt-in-your-mouth Indian ladoos perfect for festive occasions or as a quick treat.

Author:

Parth Kapoor

Ingredients

• Ghee: 4 tbsp
• Semolina (Rava): 1¼ cup or 250 gms
• Sugar: 1 cup or 200 gms
• Cardamom: 4-5 pods
• Desiccated Coconut: 4 tbsp
• Milk: ¾ cup
• Rose Water (optional): 2 tsp

For Additional Toppings

• Ghee: 1 tbsp
• Almonds: 12 nos
• Raisins: 12 nos
• Pistachios: 12 nos
• Cashews: 12 nos

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Directions

1. In a hot pan, melt 4 tbsp of ghee, add semolina, and desiccated coconut. Roast over low heat until light brown, with a sandy texture.

2. Blend sugar and cardamom into a fine powder and add to the roasted mixture.
3. Pour in milk and rose water, cook for an additional 2 minutes, then set aside to cool.
4. Shape into small ladoos while warm.
5. For toppings, heat 1 tbsp ghee, lightly roast almonds, cashews, pistachios, and raisins, and press them onto each ladoo if desired.

Recipe Video

Recipe Note

Store in an airtight container to keep the ladoos fresh for up to one week.