Last Updated on 1 month by Neha Deshmukh

Rava Ladoo Recipe – Easy Semolina & Coconut Indian Sweets

Introduction

Oh, ladoos! These little balls of happiness are just the best, aren’t they? They’re a staple in Indian celebrations, and honestly, in my house, any day is a good day for a ladoo. I first made these Rava Ladoos when I was trying to recreate my grandmother’s recipe, and while it took a few tries, I finally got it just right. They’re surprisingly easy to make, and the combination of semolina, coconut, and cardamom is just divine. Get ready to whip up a batch of these delightful treats – you won’t regret it!

Why You’ll Love This Recipe

These Rava Ladoos are perfect because they’re:

• Quick & Easy: Ready in under 20 minutes!
• Minimal Ingredients: You probably have most of them in your pantry already.
• Deliciously Flavorful: The cardamom and coconut really shine.
• Perfect for Any Occasion: Festivals, celebrations, or just a sweet treat.
• Crowd-Pleasing: Everyone loves a good ladoo!

Ingredients

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

• 1 cup rava/semolina (approx. 150g)
• 1 cup + 2 tablespoons desiccated coconut (approx. 120g)
• 2 tablespoons ghee (approx. 30g)
• 14 oz sweetened condensed milk (approx. 400g)
• 4 cardamom pods
• 18 whole roasted cashews

Ingredient Notes

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

Rava/Semolina: Types and Toasting Tips

There are a few types of rava available. I prefer using fine semolina (chana dal rava) for a smoother texture, but medium semolina works well too. The key is to toast it properly – this brings out a lovely nutty flavor and prevents the ladoos from being sticky.

Desiccated Coconut: Fresh vs. Dried & Quality Considerations

While fresh coconut is amazing, desiccated coconut is the way to go for this recipe. It provides the perfect texture. Look for good quality desiccated coconut that isn’t overly dry or stale.

Ghee: The Importance of Clarified Butter in Indian Sweets

Ghee is essential in Indian sweets. It adds a richness and aroma that no other oil can replicate. Don’t skimp on the ghee! If you’re new to ghee, it’s clarified butter – you can find it at most Indian grocery stores or even online. (approx. 30ml)

Sweetened Condensed Milk: Brand Recommendations & Substitutions

Any brand of sweetened condensed milk will work. I usually use Amul or Nestle. If you want to reduce the sweetness, you could try using a combination of condensed milk and a little bit of sugar syrup, but it will change the texture slightly.

Cardamom: Freshly Crushed vs. Powdered – Which is Best?

Freshly crushed cardamom is always best! The aroma is so much more vibrant. Just lightly crush the pods with a mortar and pestle. If you’re using powdered cardamom, use about ½ teaspoon, but honestly, the fresh stuff is worth the extra effort.

Cashews: Roasting for Enhanced Flavor

Using pre-roasted cashews is perfectly fine, but if you have raw cashews, quickly roasting them in a dry pan for a few minutes will really elevate the flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat ghee in a skillet over medium heat. Add rava/semolina and roast for 6-7 minutes, stirring constantly. This is important – you don’t want it to burn! You’ll know it’s ready when it turns golden brown and smells fragrant.
2. Add desiccated coconut to the roasted rava and fry for 2 more minutes. Keep stirring to prevent burning.
3. Crush cardamom pods and add to the mixture along with condensed milk.
4. Reduce heat to low and mix until the mixture leaves the sides of the pan. This will take a few minutes, and it requires some elbow grease! Keep stirring and scraping the bottom of the pan.
5. Let cool slightly, then shape into lemon-sized balls. This is where a little patience comes in handy. If the mixture is too warm, it will be sticky.
6. Flatten each ball, place a cashew in the center, and reshape into smooth ladoos.
7. Serve immediately or refrigerate leftovers (due to condensed milk content).

Expert Tips

Here are a few things I’ve learned over the years:

Achieving the Perfect Ladoo Texture

The key is to roast the rava properly and cook the mixture until it comes together and leaves the sides of the pan.

Preventing Ladoos from Crumbling

Make sure the mixture isn’t too dry. If it is, add a tiny bit more condensed milk, a teaspoon at a time.

Troubleshooting: Mixture Too Dry or Too Wet

• Too Dry: Add a teaspoon of condensed milk at a time until it comes together.
• Too Wet: Continue cooking on low heat, stirring constantly, until the excess moisture evaporates.

Roasting Rava to Golden Perfection

Keep a close eye on the rava while roasting. It can burn quickly! Stir constantly and reduce the heat if needed.

Variations

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

• Vegan Rava Ladoo Adaptation: Substitute the ghee with coconut oil and the condensed milk with a vegan condensed milk alternative. My friend, Priya, swears by this version!
• Spice Level Adjustment: Adding a Hint of Saffron: A pinch of saffron strands soaked in a tablespoon of warm milk adds a beautiful color and delicate flavor.
• Festival Adaptations: Gifting & Special Occasions: Package the ladoos in pretty little boxes or wrap them in colorful paper for gifting during festivals like Diwali or Holi.

Gluten-Free Confirmation

Good news! This recipe is naturally gluten-free, as long as you use gluten-free semolina.

Serving Suggestions

These ladoos are delicious on their own with a glass of milk or a cup of chai. They also make a lovely addition to a festive platter.

Storage Instructions

Store the ladoos in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Because of the condensed milk, they’re best enjoyed relatively soon after making them.

FAQs

Let’s answer some common questions!

What is the best type of rava to use for ladoos?

Fine semolina (chana dal rava) is my preference for a smoother texture, but medium semolina works too.

Can I make these ladoos ahead of time? If so, how long will they stay fresh?

You can make them a day or two ahead, but they’re best enjoyed fresh. Store them in an airtight container.

My ladoos are crumbling – what went wrong?

The mixture was likely too dry. Add a little more condensed milk next time.

Can I use jaggery instead of condensed milk? What adjustments should I make?

Yes, you can! You’ll need to make a sugar syrup with the jaggery and water, and adjust the quantity to match the sweetness of the condensed milk. It will also affect the texture, making it slightly less smooth.

How can I tell when the rava is perfectly roasted?

It will turn golden brown and smell fragrant. Be careful not to burn it!

Is it necessary to use ghee, or can I substitute another oil?

Ghee is highly recommended for the best flavor, but you can use a neutral-flavored oil like vegetable oil in a pinch. However, the taste won’t be quite the same.