Rava Ladoo Recipe – Easy Semolina & Coconut Indian Sweet

Last Updated on 3 months by Neha Deshmukh

Rava Ladoo Recipe – Easy Semolina & 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. Rava Ladoo – those golden, melt-in-your-mouth semolina ladoos – are a staple in many Indian households, and honestly, they were one of the first things I learned to make with my grandmother. They’re perfect for festivals, celebrations, or just a little sweet treat with your evening chai. Let’s get started!

Why You’ll Love This Recipe

These Rava Ladoo are seriously addictive! They’re not overly sweet, have a lovely texture from the semolina and coconut, and come together pretty quickly. Plus, they don’t require any complicated syrup making – which can be a little intimidating for beginners. This recipe is foolproof and yields perfectly shaped, delicious ladoos every time. You’ll love how satisfying it is to make (and eat!) these.

Ingredients

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

• 1 cup semolina (rava) – about 150g
• 1/4 cup desiccated coconut – about 30g
• 3/4 cup + 1 tablespoon sugar – about 180g + 15g
• 1/2 teaspoon cardamom powder – about 2.5g
• 4 3/4 tablespoons ghee – about 70g
• Cashews – a handful, about 30g
• Raisins – a small handful, about 15g

Ingredient Notes

Let’s talk ingredients for a moment. A few little things can make a big difference!

• Semolina (Rava): Using a fine semolina is key for a smooth ladoo texture. Coarse rava can result in a grainy ladoo. If you only have coarse rava, you can pulse it a few times in a dry grinder to make it finer.
• Ghee: Good quality ghee really elevates the flavor. Don’t skimp here! Traditionally, homemade ghee is best, but a good store-bought brand works wonderfully too.
• Cardamom: Cardamom is a cornerstone of Indian sweets. Some regions prefer using green cardamom pods, freshly ground, for a more intense aroma. I usually use powder for convenience, but feel free to experiment! My mom always adds a tiny pinch of nutmeg along with the cardamom – it’s a lovely addition if you like it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to dry roast the semolina and coconut. Heat a pan over medium heat and add the rava and desiccated coconut. Roast for about 6-7 minutes, stirring constantly, until they become fragrant and lightly golden. This step is important – it removes the raw smell of the semolina and adds a lovely nutty flavor. Set this aside to cool completely.
2. While that’s cooling, let’s make a sugar-cardamom powder. Grind the sugar and cardamom pods together in a grinder until you have a fine powder.
3. Now, add the roasted semolina and coconut to the sugar-cardamom mixture. Grind everything together to a coarse mixture. Don’t over-grind it – we want some texture!
4. Time for the ghee and nuts! Heat the ghee in a pan. Fry the cashews until they turn golden brown. Add the raisins and stir for a few seconds until they plump up. Pour this lovely ghee-nut mixture into the semolina mixture.
5. Mix everything really well while it’s still warm. This is where you need to get your hands in there! The mixture should come together and hold its shape when you press it.
6. Once it’s cool enough to handle, shape the mixture into compact ladoos. Press firmly to ensure they hold their shape.
7. Let the ladoos cool completely before storing them. This helps them firm up and stay fresh.

Expert Tips

• Don’t skip the cooling steps! Cooling the semolina mixture and the ladoos themselves is crucial for the right texture.
• If the mixture feels too dry, add a teaspoon of ghee at a time until it comes together.
• If it feels too wet, add a tablespoon of semolina.
• The key to perfectly round ladoos is a little pressure! Use the heel of your hand to firmly press and shape them.

Variations

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

• Vegan Adaptation: Simply substitute the ghee with a plant-based ghee alternative. There are some great options available now!
• Gluten-Free: This recipe is naturally gluten-free, as long as your semolina is certified gluten-free.
• Adjusting Sweetness Levels: Feel free to adjust the amount of sugar to your liking. Start with 3/4 cup and add more if you prefer a sweeter ladoo.
• Festival Adaptations: During Diwali, I like to add a few strands of saffron to the ghee while frying the nuts for a beautiful color and aroma. For Ganesh Chaturthi, you can shape the ladoos slightly differently to resemble Lord Ganesha’s favorite sweet!

Serving Suggestions

Rava Ladoo are perfect on their own with a cup of chai, or as part of a festive spread. They also make a thoughtful homemade gift! My friends always request these for birthdays.

Storage Instructions

Store the cooled Rava Ladoo in an airtight container at room temperature for up to a week. They can also be stored in the refrigerator for up to two weeks, but they might become slightly harder.

FAQs

Let’s answer some common questions:

What type of semolina is best for ladoo making?

Fine semolina (rava) is best! It creates a smoother texture.

Can I add other nuts or seeds to this recipe?

Absolutely! Almonds, pistachios, or even a sprinkle of sesame seeds would be delicious additions.

How do I prevent the ladoos from crumbling?

Make sure you press the mixture firmly when shaping the ladoos and let them cool completely before storing. Adding a little extra ghee can also help bind them.

Can I make these ladoos ahead of time?

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

What is the best way to store rava ladoo to keep them fresh?

Store them in an airtight container at room temperature or in the refrigerator.