Last Updated on 6 months ago by Neha Deshmukh

Rava Laddu Recipe – Easy Semolina & Coconut Indian Sweets

Introduction

Oh, ladoos! These little balls of happiness are the quintessential Indian sweet, aren’t they? They just feel like home. I remember making these with my grandmother during Diwali, and the aroma of roasting semolina still takes me right back to her kitchen. This Rava Laddu recipe is a simplified version of her classic, perfect for when you want a sweet treat without spending hours in the kitchen. It’s surprisingly easy, and the results are absolutely delicious. Let’s get started!

Why You’ll Love This Recipe

This Rava Laddu recipe is a winner for so many reasons. It’s quick – ready in under 15 minutes! It uses ingredients you likely already have in your pantry. Plus, it’s incredibly satisfying to make (and eat, of course!). These ladoos are subtly sweet, wonderfully textured, and just melt in your mouth. They’re perfect for festivals, celebrations, or just a little everyday indulgence.

Ingredients

Here’s what you’ll need to make these delightful Rava Ladoos:

• 1 cup semolina (rava) – about 150g
• ¾ cup granulated sugar – about 150g
• ½ cup desiccated coconut – about 50g
• 20 raisins
• 10 cashew nuts
• 3 cloves
• 3 cardamom pods
• 2.5 tablespoons ghee (clarified butter) – about 35ml
• 0.2 cup warm milk – about 50ml
• 1 tablespoon water – about 15ml

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Semolina (Rava) Varieties

There are a few types of semolina available. I recommend using fine semolina (chana dal rava) for the softest ladoos. Coarse semolina (sooji) will work in a pinch, but your ladoos might be a little more textured.

Ghee: The Importance of Clarified Butter

Ghee is key to that authentic Indian flavor. It adds a richness you just can’t get with other oils. Plus, it helps bind the ladoos beautifully. If you’re new to ghee, it’s clarified butter – meaning the milk solids have been removed, leaving behind pure butterfat.

Desiccated vs. Fresh Coconut – Which to Use?

I usually use desiccated coconut for convenience, but freshly grated coconut is amazing if you have it! If using fresh, use about ¾ cup. Just be aware that fresh coconut adds a little more moisture, so you might need to adjust the milk slightly.

Cardamom & Cloves: Aromatic Spice Blend

Don’t skip these! Cardamom and cloves are what give Rava Laddu that signature warm, fragrant flavor. I like to lightly crush the cardamom pods to release their aroma.

Regional Variations in Laddu Making

Ladoos are made all over India, and every region has its own little twist. Some people add a pinch of saffron for color and flavor. Others include a bit of flour for a different texture. My family always adds a tiny bit of nutmeg – feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Fry the Nuts & Coconut: Heat 1 tablespoon of ghee in a skillet over medium heat. Add the cashews and fry until golden brown. Remove and set aside. Add the raisins and fry until they plump up – about a minute. Set those aside too. Now, add the desiccated coconut and fry for about 30 seconds until lightly browned. Remove and set aside with the nuts and raisins.
2. Roast the Semolina: In the same pan, heat the remaining ghee. Add the semolina and roast for about 4-5 minutes, stirring constantly. You want it to become fragrant and lightly golden. This is the most important step, so don’t rush it!
3. Combine & Cool: Turn off the heat and immediately mix in the sugar. Let the mixture cool slightly – it should be warm, but not scorching hot.
4. Blend & Spice: Briefly pulse the roasted coconut and semolina-sugar mixture in a blender (just a few seconds!). Transfer to a bowl and add the crushed cardamom and cloves. Mix well.
5. Add Milk & Shape: Gradually add the warm milk, mixing as you go. The mixture will start to come together. Once it’s cool enough to handle, shape it into balls. You can embed a cashew and raisin in the center of each laddu if you like – it’s a nice touch!
6. Serve: Serve immediately and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect Rava Laddu:

Achieving the Perfect Laddu Texture

The key is to get the right consistency. You want the mixture to hold its shape without being too dry or sticky. If it’s too dry, add a tiny bit more warm milk, a teaspoon at a time. If it’s too sticky, add a tablespoon of semolina.

Roasting Semolina to Golden Perfection

Don’t walk away from the semolina while it’s roasting! Constant stirring prevents it from burning. You’ll know it’s ready when it smells wonderfully nutty and turns a light golden color.

Preventing Ladoos from Crumbling

If your ladoos are crumbling, it’s usually because the mixture is too dry. Add a little more warm milk, a teaspoon at a time, until it comes together.

Working with Warm Ghee & Milk

Using warm ghee and milk helps the semolina bind better. It’s a little trick my grandmother taught me!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Rava Laddu: Substitute the ghee with coconut oil or vegan butter.
• Gluten-Free Considerations: Semolina can sometimes contain traces of gluten. If you’re strictly gluten-free, double-check the packaging or use a certified gluten-free semolina.
• Adjusting the Sweetness Level: Feel free to reduce the sugar to ½ cup if you prefer a less sweet ladoo.
• Festival Adaptations (Diwali, Ganesh Chaturthi): Add a pinch of saffron to the warm milk for a beautiful golden color and festive touch.
• Adding Nuts & Seeds: My friend loves adding chopped almonds and sunflower seeds for extra crunch and nutrition.

Serving Suggestions

Rava Ladoos are delicious on their own, but they’re also lovely with a glass of warm milk or a cup of chai. They’re perfect for offering guests, packing in lunchboxes, or enjoying as a sweet treat after dinner.

Storage Instructions

Store Rava Ladoos in an airtight container at room temperature for up to 3-4 days. They might lose a little of their softness over time, but they’ll still taste delicious!

FAQs

Let’s answer some common questions:

What is the best type of semolina to use for Rava Laddu?

Fine semolina (chana dal rava) is best for soft ladoos. Coarse semolina (sooji) will work, but the texture will be a bit different.

Can I make these ladoos ahead of time?

Yes, you can! They’ll keep well for a few days in an airtight container.

How do I know when the semolina is roasted correctly?

It should be fragrant and lightly golden brown. Taste a tiny bit – it should have a nutty flavor.

What can I substitute for ghee in this recipe?

You can use coconut oil or vegan butter as a substitute for ghee.

My ladoos are too dry – how can I fix them?

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

Can I add food coloring to Rava Laddu?

Yes, you can! Add a tiny drop of food coloring to the warm milk before mixing it into the semolina mixture.