Easy Sooji Ladoo Recipe – Cashew Almond Coconut Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Easy Sooji Ladoo Recipe – Cashew Almond Coconut Indian Sweet

Hey everyone! If you’re looking for a classic Indian sweet that’s surprisingly easy to make, you’ve come to the right place. These Sooji Ladoo (rava ladoo) are a staple in many Indian households, and for good reason – they’re delicious, comforting, and perfect for festivals or just a sweet treat with your evening chai. I remember making these with my grandmother for the first time, and the aroma still brings back such lovely memories! Let’s get started, shall we?

Why You’ll Love This Recipe

These Sooji Ladoo are more than just a sweet; they’re a little piece of home. They come together quickly, require minimal ingredients, and don’t need any complicated syrup making – which is a huge win in my book! Plus, the combination of semolina, nuts, and coconut is just divine. They’re subtly sweet, wonderfully textured, and guaranteed to disappear quickly.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful ladoos:

• 5 tablespoons ghee/clarified butter
• 7-8 cashewnuts
• 7-8 almonds
• 1 cup sooji/rava (semolina) – about 150g
• 1 cup fresh coconut grated – about 100g
• 1 cup powdered sugar – about 120g
• 0.5 teaspoon cardamom powder
• 0.5 cup milk – about 120ml

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Ghee/Clarified Butter: Types & Substitutions

Ghee is traditional and adds a beautiful flavour. You can use homemade or store-bought. If you don’t have ghee, you can use unsalted butter, but the flavour won’t be quite the same. About ¾ cup of butter would be a good substitute.

Sooji/Rava: Choosing the Right Kind

I prefer fine sooji for ladoos – it gives a smoother texture. Coarse sooji works too, but the ladoos will be a little more grainy.

Cashews & Almonds: Quality & Roasting

Use good quality, fresh nuts. Roasting them brings out their flavour beautifully. Don’t skip this step!

Fresh Coconut: Using Fresh vs. Dried

Fresh coconut is best, hands down. It adds a lovely moisture and flavour. If you absolutely can’t find fresh, you can use desiccated coconut, but you might need to add a tablespoon or two of milk to the mixture to bind it.

Cardamom Powder: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best. The aroma is incredible! But good quality store-bought cardamom powder works perfectly well if you’re short on time.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a heavy-bottomed pan over medium-low heat. Add the cashews and almonds and roast them until they turn golden brown and fragrant. Be careful not to burn them! Remove them from the pan and set aside.
2. Now, add the sooji/rava to the same pan and roast it on low heat for about 10-12 minutes. Stir constantly to prevent it from sticking or burning. You’ll know it’s ready when it smells nutty and aromatic.
3. Add the grated coconut to the pan and sauté for 2-3 minutes, until it’s lightly toasted.
4. Take the pan off the heat. Add the powdered sugar and cardamom powder to the sooji mixture and mix well.
5. Pour in the milk gradually, mixing thoroughly until everything is well combined. The mixture should come together and be slightly moist.
6. Let the mixture cool down for about 10-15 minutes, until it’s comfortable to handle.
7. Once cooled, take a small portion of the mixture and shape it into round ladoo balls with your hands. Repeat with the remaining mixture.
8. Store the ladoos in an airtight container at room temperature. Or, if you can resist, serve them immediately!

Expert Tips

• Don’t rush the roasting process. Roasting the sooji properly is key to getting the right texture.
• Adjust the milk as needed. If the mixture seems too dry, add a little more milk, a teaspoon at a time.
• Use a spoon to help shape the ladoos. It makes things a little less sticky!

Variations

• Vegan Sooji Ladoo: Substitute the ghee with coconut oil or a vegan butter alternative.
• Gluten-Free Considerations: Sooji is generally gluten-free, but always check the packaging to ensure it’s processed in a gluten-free facility if you have a severe allergy.
• Adjusting Sweetness Level: Feel free to adjust the amount of powdered sugar to your liking. I sometimes reduce it to ¾ cup if I want a less sweet ladoo.
• Festival Adaptations (Diwali, Ganesh Chaturthi): My aunt always adds a few strands of saffron to the milk for a festive touch during Diwali!

Serving Suggestions

These ladoos are perfect on their own with a cup of chai. They also make a lovely addition to any Indian sweet platter. My kids love them as a little afternoon snack!

Storage Instructions

Store the ladoos in an airtight container at room temperature for up to a week. They can also be stored in the refrigerator for longer, but they might become a little firmer.

FAQs

How do I know when the sooji is roasted enough?

The sooji should turn lightly golden and give off a lovely nutty aroma. It shouldn’t be brown or burnt.

Can I add other nuts to this ladoo recipe?

Absolutely! Pistachios, walnuts, or even a sprinkle of sesame seeds would be delicious additions.

What if my ladoo mixture is too dry?

Add a teaspoon of milk at a time until the mixture comes together.

Can I make these ladoos ahead of time?

Yes, you can! They actually taste even better after a day or two.

Is it necessary to use fresh coconut, or can I use desiccated coconut?

Fresh coconut is best, but desiccated coconut works in a pinch. You might need to add a little extra milk to compensate for the lack of moisture.