Last Updated on 2 months by Neha Deshmukh

Rava Laddu Recipe – Easy Sooji Sweet With Cashews & Cardamom

Introduction

Okay, let’s be real – who doesn’t love a good laddu? These little balls of happiness are the quintessential Indian sweet, and honestly, they’re surprisingly easy to make at home. I remember the first time I attempted rava laddu, I was a little intimidated, but it turned out to be so much simpler than I thought! This recipe is my go-to, and I’m so excited to share it with you. It’s perfect for festivals, celebrations, or just when you need a little something sweet with your evening chai.

Why You’ll Love This Recipe

This Rava Laddu recipe is a winner for so many reasons! It’s quick – ready in under 30 minutes. It uses simple ingredients you probably already have in your pantry. And most importantly, it’s delicious! The slightly nutty flavor of the rava, combined with the sweetness of sugar, the crunch of cashews, and the aroma of cardamom… seriously, it’s heavenly. Plus, it makes about 12 ladoos, perfect for sharing (or not!).

Ingredients

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

• 1 cup rava/sooji (approximately 150g)
• ½ – ¾ cup granulated white sugar (approximately 100-150g) – adjust to your sweetness preference!
• ¼ cup + 1 tablespoon ghee (approximately 60ml)
• 2 tablespoons cashews (approximately 30g)
• 1 tablespoon golden raisins (approximately 15g)
• ½ teaspoon cardamom powder (approximately 2.5g)
• 1-2 tablespoons ghee or milk (approximately 15-30ml) – for binding

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

Rava/Sooji Varieties & Quality

There are different types of rava available – fine, medium, and coarse. I prefer using medium rava for ladoos. It gives a nice texture. If you only have fine rava, that’s okay too, just be careful not to over-roast it.

Ghee: The Importance of Flavor

Ghee is key here. Don’t skimp on the quality! Good ghee adds a beautiful richness and aroma. If you don’t have ghee, you can use unsalted butter, but ghee really is the traditional choice.

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! The flavor is so much more vibrant. If you’re using store-bought cardamom powder, make sure it’s relatively fresh. You can tell if it’s lost its potency if it doesn’t smell very strong.

Cashews & Raisins: Enhancing Texture & Taste

I love the combination of cashews and raisins, but feel free to experiment! Almonds or pistachios would also be lovely. Just make sure they’re nicely roasted for that extra crunch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roast the Rava: In a heavy-bottomed pan, roast the rava on medium-low heat for 7-8 minutes. Stir constantly to prevent burning. You’ll know it’s ready when it smells fragrant and is lightly golden. Let it cool slightly.
2. Powder the Sugar: While the rava is cooling, grind the granulated sugar into a fine powder using a grinder. This helps it bind better with the rava.
3. Combine Rava & Sugar: Pulse the roasted rava with the powdered sugar in a food processor to create a coarse mixture. Don’t over-blend – you want some texture!
4. Fry the Nuts: Heat the ghee in a pan. Fry the cashews for about a minute, then add the raisins and fry for another 45 seconds. Remove from heat.
5. Mix it All Together: Add the rava-sugar blend, cardamom powder, and fried nuts to the warm ghee. Mix well until everything is nicely combined.
6. Shape the Ladoos: Once the mixture is cool enough to handle (but still warm!), start shaping it into compact ladoos. If the mixture feels dry, add a tablespoon or two of ghee or milk to help it bind.
7. Store & Enjoy: Store the ladoos in an airtight container at room temperature for up to 2 weeks. Though, let’s be honest, they probably won’t last that long!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect rava laddu:

Achieving the Perfect Laddu Shape

Slightly moist hands help prevent the mixture from sticking to your palms. Gently roll the mixture between your palms to form a smooth, round shape.

Preventing Ladoos from Crumbling

The key is to have enough moisture! If the mixture is too dry, the ladoos will crumble. Add a little more ghee or milk, one tablespoon at a time, until it comes together.

Roasting Rava to Golden Perfection

Don’t rush the roasting process! Roasting the rava properly is crucial for the flavor and texture of the ladoos. Keep the heat on medium-low and stir constantly.

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

Rava is generally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten-containing grains.

Adjusting Sweetness Levels

Feel free to adjust the amount of sugar to your liking. Start with ½ cup and add more if needed.

Festival Adaptations (Diwali, Ganesh Chaturthi)

During Diwali, I sometimes add a pinch of saffron to the ghee for a beautiful color and aroma. For Ganesh Chaturthi, I like to make smaller ladoos as offerings.

Spice Level Variations (Adding a Pinch of Nutmeg)

My friend Priya adds a tiny pinch of nutmeg to her ladoos – it gives them a lovely warmth!

Serving Suggestions

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

Storage Instructions

Store the ladoos in an airtight container at room temperature. They should stay fresh for up to 2 weeks.

FAQs

Let’s answer some common questions!

What type of rava/sooji is best for ladoos?

Medium rava is my preference, but fine rava works too. Just be careful not to over-roast it.

Can I make these ladoos ahead of time?

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

How do I know when the rava is roasted enough?

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

My ladoos are crumbling, what did I do wrong?

Most likely, the mixture was too dry. Add a little more ghee or milk, one tablespoon at a time, until it comes together.

Can I use a different nut instead of cashews?

Definitely! Almonds, pistachios, or walnuts would all be delicious.