Rava Ladoo, also known as Suji Laddu or Semolina Ladoo, is one of the easiest and most loved Indian sweets. Made with roasted semolina, ghee, sugar, coconut, and nuts, these laddus are soft, aromatic, and melt-in-the-mouth. This recipe includes step-by-step instructions, tips, and variations to help you make perfect laddus every time.
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Heat ghee in a pan.
Add cashews and raisins.
Fry on low heat until cashews turn golden and raisins puff up.
Remove and set aside.
Add ghee to the same pan and let it melt.
Add sooji and roast on low flame, stirring continuously, until it turns light golden and releases a nutty aroma.
Add desiccated coconut and sauté for 30–40 seconds.
Remove from heat and let the mixture cool slightly.
Add sugar and cardamom seeds to a blender.
Grind into a fine, fragrant powder.
In a large mixing bowl, add roasted sooji mixture, sugar-cardamom powder, and fried nuts & raisins.
Add warm milk and mix well.
Cover the bowl for 5–10 minutes to allow the milk to be absorbed and the sooji to soften slightly.
Mix the mixture again.
Once the mixture is warm and holds shape, take small portions and roll into round laddus.
Set aside for 20–30 minutes to firm up.
Roast the sooji on low heat to prevent burning and ensure an even golden color.
Use fresh ghee for a richer aroma and better flavor.
Add milk gradually, one tablespoon at a time, to avoid making the mixture too soft or sticky.
Allow the mixture to rest after adding milk to help the sooji absorb moisture and make shaping easier.
Sift the sugar powder for a smooth, melt-in-mouth texture.
For longer shelf-life, skip milk and use 1–2 tablespoons of extra ghee instead.
Can I use fresh coconut instead of desiccated coconut?
Yes, you can use fresh coconut. However, the shelf life of the laddus will reduce, so store them in the refrigerator and consume within 4–5 days.
Can I replace sugar with jaggery?
Yes, you can replace sugar with powdered jaggery. Add jaggery to the warm rava mixture and avoid using milk.
How do I store Rava Ladoo?
If milk is used, store the laddus in the refrigerator for 4–5 days. If no milk is used, they can be stored at room temperature in an airtight container for 10–12 days.
What can I do if the mixture is too dry to shape into laddus?
If the mixture is too dry, add a little more warm milk, one tablespoon at a time, until it holds its shape.
Can I make Rava Ladoo vegan?
Yes, you can replace ghee with coconut oil and use a plant-based milk alternative to make vegan Rava Ladoo.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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