Rava Laddu is a popular Indian festive sweet made using rava, sugar, ghee, nuts and cardamom powder. Also popularly known as suji laddu, these are quick and easy to make perfect for even beginners to try. These rava laddus tastes so delicious, has a melt in the mouth texture with a slight crunch from rava and cashews.

Rava Laddu is one of the popular sweets that you can make for any festival. It is a quick and easy to make sweet and is one of the first few sweets I learned to prepare. I should admit it came out perfect in my first try itself so it is so special to me. Do try this easy Rava Laddu and enjoy!

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About Rava Laddu

Rava Laddu is sweet semolina balls made using semolina or rava or sooji along with sugar, ghee, cardamom powder and nuts. Rava Laddu is also popularly known as Suji ke Laddu. Rava Laddu is one of the delicious laddu that you can make for any festival especially Gokulashtami or Krishna Jayanthi.

Rava Laddu is made using rava or sooji(cream of wheat), sugar, ghee, cashewnuts and flavored with cardamom. Basically Rava Laddu is nothing but sweet sooji balls with nuts and flavors.

"Krishnar Jayanthi / Gokulashtami" - The festival I look forward each year. The little footprints drawn gives the home a divine look. In hindu customs, it is believed that the footprints drawn brings little krishna home. Rava Laddu is made for Gokulashtami or any festive occasions like Diwali etc.

There are many variations to this easy Rava Laddu but I am sharing my family recipe which is easy, quick to make and tastes delicious. This Rava laddu can be tried even by beginners, its so easy and not that tricky too.

This recipe is from my mother who is making it for the past 30 years and it is a no fail recipe that any one can try. Beginners are always scared to try sweet recipes because of the consistency but this sweet is quick and easy to make with no consistency checks.

Similar Recipes

• Carrot Laddu Recipe | Carrot Ladoo Recipe
• Ragi Ladoo
• Rava Payasam | Sooji Kheer
• Aval Laddu | Poha Ladoo
• Rava Pongal

Rava Ladoo Video

Rava Laddu Ingredients

• Rava / Sooji / Semolina - I have used store bought semi fine rava (upma rava) for this recipe.
• Sugar - Traditionally white sugar is added for Rava Laddu. You can alternate sugar with jaggery powder, or brown sugar and make sure to increase the quantity accordingly.
• Ghee - Use homemade ghee for best aroma and flavour. If using store bought ghee make sure it is fresh for best taste.
• Nuts - I have used cashew nuts broken fried in ghee, you can add almonds, pistachios or even raisins based on your choice.
• Cardamom - The best flavour for rava laddu is from cardamom so use freshly powdered cardamom powder.

How to make Rava Laddu Step by Step

1.Heat 1 teaspoon ghee to a pan. We need ¼ cup ghee for this recipe so take 1 teaspoon ghee from it for roasting.

2.Add 1 cup rava to the pan and dry roast it until nice aroma comes and it turns slightly golden. You can feel the aroma in the kitchen and that is the sign that rava is roasted well.

3.Take care not to brown them, turn off heat, keep aside and allow it to cool. Immediately transfer it to a bowl to cool down.

4.To a mixer jar add ¾ cup sugar along with 2 cardamom. I peeled the skin and added, you can add it as such with skin too.

5.Powder the sugar very fine, set aside in a bowl.

6.Then transfer roasted rava to the same mixer jar.

7.Grind it to a semi coarse mixture.

8.Transfer powdered rava and sugar to a mixing bowl.

9.Mix until it is combined well.

10.Heat ¼ cup ghee in a tadka pan - add 2 tablespoon broken cashews.

11.Fry until golden. Switch off and remove from flame.

12.Then add fried cashews along with ghee to the mixing bowl.

13.Mix everything together, by this time it will look like bread crumbs. First mix with a spatula as it will be hot.

14.Then with your fingers mix it well, break lumps if any.

15.Shape them into rounds balls by pressing tight. Press it tight and form balls. Repeat to finish.

16. Rava Laddus are ready.

Store in an airtight container.

Expert Tips

• Choosing Sooji / Rava - Choose fine variety of semolina or rava or sooji preferably.
• Roasting Sooji - While roasting rava take care not to brown it, be very careful to turn over if not it might get browned at the bottom. Roast it well for 5-7 minutes stirring continuously. After roasting immediately transfer it to a bowl to cool down, do not let it in the pan itself as the heat of the pan might brown the rava.
• Grinding Sooji - The texture of rava should be slightly coarse else while eating it will not have the crunch and will not taste good. Also take care not to grind the rava too coarse else shaping will be difficult.
• Mixing - While mixing sooji and sugar, mix thoroughly so that the sugar is evenly distributed. Also add sugar only when rava is warm, if it is too hot then sugar will start melting making the mixture runny.
• Adding ghee - Do not add more ghee, it will make the laddu look dull and alter the taste. Also use homemade or fresh ghee for best flavor.
• Nuts - I have used chopped cashews, you can even use almonds, raisins too.
• Sugar - Adding ¾ cup sugar will be just perfect, it will taste a bit over sweet when you taste it just after making but will be perfect after few hrs.

Variations

• You can add half and half ghee and milk if you are looking for a low fat version. After the milk is added quickly form them into balls, don't let it dry. If its dried add few drops of ghee and form into balls.
• The ghee version keeps well even for a week but for the milk version the shelf life is very less consume it within a day or two.
• You can add 2 tablespoon desiccated coconut, saute in ghee for 2 minutes then add it. Add 1 tablespoon ghee extra if adding coconut.
• Add ½ teaspoon rose essence and few drops pink food color to make rose rava laddu. Likewise you can try with other flavors of your choice too.
• You can also add raisins fry and add it. You can add almonds along with cashews too.

Serving & Storage

Serve it as a snack along with tea or coffee. Store in an airtight container to retain freshness. Need not refrigerate. Rava Laddu keeps well for about 2-3 days in room temperature.

FAQS

1.Why is my laddu breaking while shaping?

If there is no enough moisture content then the laddu may break. So add little more ghee and start shaping. Warm ghee helps laddu to hold its shape well.

2.Can I made rava laddu using jaggery / cane sugar?

Yes you can make rava laddu with jaggery or cane sugar but make sure to use organic variety which is free from impurities as we have to add it as such.

3.What type of pan is best suited for making rava laddu?

You can use any heavy bottomed flat based pan or kadai to roast rava. But make sure not to burn it and stir at regular intervals.

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