Rava Ladoo Recipe

Rava Ladoo Recipe is a delicious sweet that is made from slow-roasted semolina, cashewnuts and homemade ghee. You can make it for festivals and special occasions.

Archana Doshi
Rava Ladoo Recipe
1489 ratings.

Rava Ladoo Recipe is a simple to make and delicious sweet that is made from slow-roasted semolina, cashewnuts and homemade ghee. This is a traditional sweet that usually made during many festivals like Diwali, Ganesh Chaturti, weddings or even when there is a small occasion in the family.

It's a simple recipe but one that needs a little patience and is very rewarding. It's also a great sweetmeat to make and store at home, even when you have no occasion.

Serve the Rava Ladoo as a dessert after your everyday meal of Punjabi Dal Tadka, Arbi Shimla Mirch Sabzi and Phulka with your family.

If you like this recipe, you can also try other delicious Ladoo Recipes such as,

  1.  Besan Ladoo
  2. Kaju-Badam Ladoo
  3. Easy Coconut Ladoo

Cuisine: Indian
Course: Dessert
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

1 M

Cooks in

40 M

Total in

41 M


4 Servings


  • 1-1/2 cups Sooji (Semolina/ Rava) , semolina, lightly pulsed to make a coarse powder in the blender
  • 1/4 cup Ghee , plus a teaspoon extra for frying
  • 1/4 cup Dessicated Coconut , (dry fine)
  • 1/2 cup Sugar , finely powdered
  • 1/4 cup Cashew nuts , finely powdered
  • 1/2 teaspoon Cardamom Powder (Elaichi)
  • 1/4 cup Raisins
  • 1/4 cup Cashew nuts , roughly halved

How to make Rava Ladoo Recipe

  1. To begin making the Rava Ladoo Recipe, we will first heat a teaspoon of ghee in a small pan on low heat; roast the cashew nuts until lightly golden and crisp. Once roasted add in the raisins and sauté for a few seconds. Turn off the heat and keep this aside.

  2. Heat 1/4 cup of ghee in a kadai; add in the rava / semolina to the pan. Roast the rava until you get a roasted aroma and it is turning lightly golden. It is important to roast the rava, stirring continuously on very low heat. High heat can cause the rava to brown.

  3. Once roasted add in the remaining ingredients included the roasted cashew nuts and raisins.

  4. Saute for just a few more seconds until the mixture is well combined. Allow it to cool slightly. Once cooled, shape the rava ladoo mixture into 15 equal size balls.

  5. If you are unable to hold the mixture and shape it into a ball; add in a tablespoon of milk or ghee or both to help it come together.

  6. The Rava Ladoos are now ready to be served. Store them in an air tight container for about 2 weeks.

  7. Serve the Rava Ladoo as a dessert after your everyday meal of Punjabi Dal TadkaArbi Shimla Mirch Sabzi and Phulka with your family.

Last Modified On Tuesday, 07 August 2018 15:18
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