Rava Ladoo a.k.a Rava Laddu is a quick to make semolina sweet. Made as an offering to God for Janmashtami or Diwali
Rava Ladoo (aka Rave Unde in Kannada) is one of the husband’s favourite. Apparently his paternal grandma used to make it for him quite frequently for Diwali. I have memories of Amma and my maternal grandma making these for Krishna Janmashtami festival every year along with other Bhakshana Naivedyam (offering to God) like Maa Ladoo, Thenkuzhal,Uppu Seedai, Nippattu (Thattai), Karjikai /Karigadubu (somas), Jaggery Poha etc .
One needn’t actually wait for a festival to make these easy but tasty ladoos. I have followed mom’s recipe that doesn’t use any milk but only ghee for binding. This way it stays for up to 10 days without refrigeration. Adding milk brings down the shelf life considerably. See Notes at the end of this post for tips to make this perfectly, everytime 🙂
Rava Ladoo – a Semolina based Indian Sweet – made for festivals or eaten as a snack too
Check out other quick to make sweets for this festive season
Prep time : 10 mins, Cook time : 15 mins ; Makes : Approx 10 Medium sized Ladoos
- Fine Rava / Baarik Sooji / Chiroti Rava – 1 cup
- Powdered Sugar – 3/4 cup (one can use up to 1 cup of sugar if preferred)
- Cardamom powder – 1/2 tsp
- Raisins + chopped cashew – 1 TBSP
- Ghee / clarified butter – 3/4 cup
PIN FOR LATER
How to make Rava Ladoo
- In 2 TBSP ghee, roast the raisins and cashew till golden brown, remove with a slotted spoon.
- Now add the Rava and 1 TBSP of ghee and fry the rava / semolina on very low flame till turns aromatic (about 3-4 mins)
- Remove to a plate. Once cool, add the powdered sugar and cardamom powder and mix well. Add the fried nuts too.
- Add half of the melted ghee to half portion of the semolina – sugar mixture and quickly start making roundels / Ladoos of medium size.
- Once done, pour the remaining ghee on the rest of the rava and shape the ladoos accordingly.
- Store in an airtight container.
Tips to make the best Rava Ladoo :
- Use only fine rava (aka Chiroti Rava) for best results. In case you dont have fine rava / sooji, roast the normal sooji (used for Upma) and then blitz it for 4-5 seconds in a spice grinder. Then proceed as above
- Do not add powdered sugar when the roasted Rava is cold – it will be difficult to bind them. The roasted rava must be warm but not hot else the sugar will melt.
- Some people make this ladoo with the addition of Fresh / dry coconut too. I shall post that version too sometime.
- As mentioned, you can use milk for binding along with ghee – then the ladoos have to be refrigerated for use.
- Use only melted ghee and not thick room temp semi sold ghee. Dont add all the melted ghee at once as the rava would absorb it quickly and you would need to add more ghee to bind the ladoos.
- Fried almond bits also can be added along with other nuts. They give a textural high to the ladoos.
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Rava Ladoo | Semolina Ladoo | How to make Rava Ladoo
Equipment
- Thick Bottomed Pan
- Spice Grinder
- Bowl
Ingredients
- 1 cup Fine Semolina Fine Sooji / Baarik Sooji / Chiroti Rava
- 3/4 cup Sugar powdered, measure after powdering the sugar
- 1 tsp Cardamom powder
- 1 TBSP Raisins
- 1 TBSP cashew Chopped
- 3/4 cup Ghee clarified butter, melted
Instructions
- In 2 TBSP ghee, roast the raisins and cashew till golden brown, remove with a slotted spoon.
- Now add the Rava and 1 TBSP of ghee and fry the rava / semolina on very low flame till turns aromatic (about 3-4 mins)
- Remove to a plate. Once cool, add the powdered sugar and cardamom powder and mix well. Add the fried nuts too.
- Add half of the melted ghee to half portion of the semolina – sugar mixture and quickly start making roundels / Ladoos of medium size.
- Once done, pour the remaining ghee on the rest of the rava and shape the ladoos accordingly.
- Store in an airtight container.
Notes
- Use only fine rava (aka Chiroti Rava) for best results.
- In case you dont have fine rava / sooji, roast the normal sooji (used for Upma) and then blitz it for 4-5 seconds in a spice grinder. Then proceed as per recipe
- Do not add powdered sugar when the roasted Rava is cold – it will be difficult to bind them. The roasted rava must be warm but not hot else the sugar will melt.
- Some people make this ladoo with the addition of Fresh / dry coconut too. I shall post that version too sometime.
- As mentioned, you can use milk for binding along with ghee – then the ladoos have to be refrigerated for use.
- Use only melted ghee and not thick room temp semi sold ghee. Dont add all the melted ghee at once as the rava would absorb it quickly and you would need to add more ghee to bind the ladoos.
- Fried almond bits also can be added along with other nuts. They give a textural high to the ladoos.
When I made these for last marathon my mom and cousin told me the same, not to add milk for longer shelf life. Ladoo are perfectly shaped.
Wow ! Sooji ladoos look delicious , the tips are great and will follow them when I make these .
the rava has been nicely raosted, it looks beautiful with each particle standing out …laddoos are favorite with my kid n u may spot some from me next week
laddoos look soooo beautiful…well described recipe
Rava laddoo, am ready to die for a plate of this cuties, love it to the core.
Delicious looking rava ladoo,we do make it almost the way.
Delicious looking rava ladoo,we do make it almost the way.
This is one of my fav sweets. My mother always uses milk to make the ladoos and this ghee version is made rarely. These ladoos look so inviting.
Rava ladoo looks so perfect to indulge anytime.I have a sweet tooth and always a liking towards these tempting sweets.Bookmarked
Lovely laddus. One of my fav ones.
Super cool.. Yummy recipe. Will try this out for this diwali.
Perfectly made rava laddoos. Using ghee must have made them taste amazing.
looks fabulous! I just want to grab a few from the screen 🙂
Wow that looks like yummy snack. Loved the tips thaks
Lovely laddus, Kalyani. My mother makes rava laddu using fresh coconut and somehow I am partial to those.
I love rava laddo and can have it anytime..:)..looks very nicely done..
The ladoos look so pretty. Loved how well you shaped them!
looks yumm kalyani, one of the easiest sweet is ladoo's, love how the rava granules peeps in the ladoo, i usually grind the rava along with sugar and make them!!!
Your laddoos look perfect! So tempting
Kalyani these rava ladoos are just too tempting. Adding almonds bits for crunch is a good idea. I’ve yet to try making rava ladoos in my kitchen and you’re tempting me to do so for the upcoming festival.
thanks Mayuri… these are perfect for any prashad or occasional snacking too
These rava unde look so perfect. Amma used to make them so often, somehow it has falln off my dessert list. Need to absolutely bring it back.
yay! hope you can make it soon, Seema
Love our traditional sweets kalyani! Rava ladoo is classic one! Quick, easy and a versatile sweet. love your detailed notes to get the best rava ladoo! Awesome share!
Thanks priya. Yeah the classics never fade right ?
Rawa ladoo looks good Kalyani. We had coconut too in it.
thanks Jayashree. We have another version of this with coconut too. will post that shortly
These Rava Ladoos look perfectly done. Yummilicious!!! I make them too, I believe with a slight variation.
that’s great to know you make them too, Sarika!
I love rave unde,but never made it so far … this Diwali I am surely following your recipe .
awesome. do try !