Rava Ladoo

Rava Ladoo in a plate topped with dried rose petals and silver foil with diyas in the background.

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5 from 1 vote

A delicious Indian sweet; Rava Ladoo is an easy 30 minute treat made with semolina and sugar.

Studded with nuts, these ladoos are amazing for any event, occasion, festival or celebration.

Prep Time15

Cook Time10

Total Time25

Course: Sweets

Cuisine: Indian

Diet: Vegetarian

Servings:

Calories: 122kcal

Author: Smruti

Ingredients

1 cup rava (fine)
½ cup sugar
¼ cup ghee
¾ teaspoon cardamom powder
8-10 cashews (chopped)
8-10 raisins

Instructions

In a pan add rava. Dry roast on medium flame
Keep roasting till it is fragrant but does not change color. It took me about 8-10 minutes to roast the rava. Turn down flame and set aside.
In a blender jar add sugar.
Blend till it is a fine powder. Keep the lid on for a couple minutes to let the sugar dust settle down. Then openthe blender.
Add in slightly cooled rava.
Blend again till the mix is smooth. Open the jar and set aside.
In a pan add ghee and heat it up.
Add chopped cashews and let them brown.
Then add raisins and cook till they are plumped.
Add in the sugar rava mix and cardamom powder.
Mix well so the ghee coats everything well.
Let the mixture cool down a little. Then take a small part of the mix and start rolling.
Make a smooth rava ladoo and set aside.
Repeat for the rest of the mix and keep ladoo in an airtight container. Enjoy!

Video

Notes

Fine Rava: The recipe tastes best with fine rava. As we blend it with the sugar it tends to turn into a powder. However, coarse rava can be used too. Simply blend to a fine consistency before starting the recipe.

Rolling the ladoos: Roll these ladoos while it is still warm. If it completely cools, the ghee will solidify and the ladoos will be crumbly. Moreover, if the ladoos cannot be rolled, simply add some melted ghee or warm milk and try binding them together.

Ladoo texture: The final texture of the ladoos will depend on the coarseness or fineness of rava. Grind to a fine powder for even soft ladoos and grind less for crunchy ones.

Using a thick pan: Use a wide and thick pan for roasting the rava. A thin pan tends to burn the rava quickly. Even if it does not burn, there will be specs of black or brown with some part of the rava burning. Moreover, roast on medium flame to cook the rava yet not burn it.

Sugar: As we blend the sugar in a blender, coarse or fine pure sugar works. However, I avoid buying confectioners' sugar as it tends to have corn starch mixed in it. Moreover, replacing sugar with powdered jaggery is an option but the taste varies.

Adding Milk: We can add some milk to bind the ladoos together. However, these have to be refrigerated after a couple of hours. Instead, add ghee to bind them and the ladoos are great even at room temperature.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition