rava laddu recipe, how to make rava laddu recipe | easy rava ladoo recipe

4.47 from 15 votes

rava laddu recipe with khoya - quick, easy and tasty recipe of sooji ladoo made with semolina, khoya (evaporated milk solids) and desiccated coconut. gets done in 20 minutes.

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rava laddu recipe with step by step photos – easy, quick and tasty recipe of rava laddu made with rava (cream of wheat), khoya (evaporated milk solids) and desiccated coconut. the recipe is so quick, that it just took me about 20 minutes to cook the rava ladoo mixture.

rava ladoo recipe

the rava ladoo recipe is very easy and does not go into the consistency of sugar syrup. i had made rava ladoo before using the one string consistency and the ladoo would either break or harden. but this rava laddu recipe is not only easy but fool proof also. even a beginner can make these ladoo easily.

this rava laddu recipe gives a softer texture in the ladoo. i did add less ghee, but you can increase the amount of ghee. you will need khoya/mawa and desiccated coconut to make these ladoos. the coconut can be skipped, if you prefer. however the addition of desiccated coconut adds good taste and flavor to the ladoo.

in absence of khoya, you can use condensed milk. if using sweetened condensed milk, then no need to add sugar. i have shared tips on notes section in recipe card on how to make rava ladoo using condensed milk. this rava laddu recipe can be doubled too.

few more delicious ladoo recipes you may like are

rava laddu recipe, rava ladoo recipe
4.47 from 15 votes
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rava laddu recipe | rava ladoo recipe

rava laddu recipe with khoya - quick, easy and tasty recipe of sooji ladoo made with semolina, khoya (evaporated milk solids) and desiccated coconut. gets done in 20 minutes.

course desserts, sweets
cuisine indian, maharashtrian
prep time 5 minutes
cook time 25 minutes
total time 30 minutes
servings 15 to 16 rava ladoo
rough calories per serving 133 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • 1 cup rava (sooji or semolina) OR 200 grams rava
  • ½ cup khoya (mawa or dried evaporated milk solids) OR 100 grams khoya OR ½ cup condensed milk
  • ¼ cup desiccated coconut
  • 11 to 12 tablespoon milk
  • 1 to 2 tablespoon ghee (i added 1 tablespoon ghee - but for a smooth looking ladoo, you can add 2 to 2.5 tablespoon ghee)
  • ½ cup sugar or add as per taste
  • 10 to 12 cashews, chopped (kaju)
  • 1 tablespoon golden raisins (kishmish)
  • 5 green cardamoms - crushed to a powder in a mortar-pestle or coffee grinder OR ½ to ⅔ teaspoon cardamom powder (choti elaichi powder)

how to make recipe

roasting rava for making rava laddu

  1. heat ghee in a pan. add rava and chopped cashews.
  2. stir often and roast the rava on a low flame till the rava becomes fragrant and change its color. 

  3. no need to brown the rava. the texture will also appear crumbly, loose and light. the cashews will also become slight golden. if you add more ghee, you will see ghee leaving the sides. takes about 8 to 10 minutes on a low flame.

making rava laddu

  1. add desiccated coconut. stir and roast for a minute or two.
  2. add crumbled or grated khoya. mix the khoya with the rava.
  3. then add sugar. now mix the sugar with the rava.
  4. add cardamom powder and raisins. stir again.
  5. add milk in parts and keep on stirring. mix very well.
  6. once all the milk is absorbed and the sugar has dissolved, remove the pan from fire.
  7. grease your palms with ghee and form rava laddu, while the mixture is still hot and you can handle the heat.

  8. make all rava laddu this way and store them in an air-tight jar or box.

  9. serve rava laddu plain or with a glass of milk.

recipe notes

how to substitute khoya in this rava laddu recipe:

  • instead of khoya you can add condensed milk. add condensed milk at the same stage when khoya is added.
  • but with condensed milk, you will have to cook more so that the mixture thickens and leaves the sides of the pan.
  • don’t add sugar if adding sweetened condensed milk as there is already enough sugar in it.

note: as a blogger, if you you want to use this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to this recipe url on Veg Recipes of India. its a fair and ethical practice. for using our image please write to us. all our images and content are copyright protected.

how to make rava laddu recipe

1. heat 1 to 2 tbsp ghee in a pan. (i added 1 tbsp ghee, but for a smooth looking rava ladoo, you can add 2 to 2.5 tbsp ghee)

preparing rava laddu recipe

2. add 1 cup rava (sooji or semolina) and 10 to 12 chopped cashews. use the fine variety of rava.

add rava for rava laddu recipe

3. stir often and roast the rava on a low flame till the rava become fragrant and changes its color. no need to brown the rava. the texture will also appear crumbly, loose and light. the cashews will also become slight golden. if you add more ghee, you will see ghee leaving the sides. takes about 8 to 10 minutes on a low flame.

roast rava for making rava laddu recipe

4. then add ¼ cup desiccated coconut. stir and roast for about one to two minutes on a low flame.

desiccated coconut for making rava laddu recipe

5. add ½ cup crumbled or grated khoya (mawa). mix the khoya with the rava. the variety of khoya, i added was homemade khoya and thus soft. hence does not require grating. if using hard variety, then grate the khoya.

note: khoya is necessary in this recipe. instead of khoya you can add condensed milk. check ‘notes section’ of recipe card above.

saute rava - making rava laddu recipe

6. then add ½ cup sugar or add as per your taste.

making easy rava laddu recipe

7. now mix the sugar with the rava.

making rava laddu recipe

8.  add cardamom powder (5 cardamoms crushed to a powder in a mortar-pestle or coffee grinder or ½ to ⅔ tsp cardamom powder). also add 1 tbsp golden raisins. stir again.

making rava laddu recipe

9. add 11 to 12 tablespoons milk in parts and keep on stirring. mix very well.

making rava laddu recipe

10. once all the milk is absorbed and the sugar has dissolved, remove the pan from fire. depending on the quality or texture of rava, more or less amount of milk can be added, to get the consistency as shown in the pic below.

milk to make rava laddu recipe

11. grease your palms with ghee and form rava laddu, while the laddu mixture is still hot and you can handle the heat. if you are unable to make rava laddu and the mixture looks lumpy or hard, then add some tablespoons of warm milk to soften. if the mixture is too sticky, then add a few teaspoons of ghee and mix well.

making rava laddu recipe

12. make all rava laddu this way and store them in an air-tight jar or box.

rava laddu recipe, rava ladoo recipe

serve rava laddu plain or with a glass of milk.

rava ladoo recipe, rava laddu recipe, sooji ladoo recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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  1. Hi Dassana… I regularly follow your food blog and love your recipes.
    Today I made the rawa laddus with your recipe and my family liked them a lot.
    Thank you.

    • Welcome Meg. Glad to know that you follow the blog and like the recipes. Thanks for sharing positive feedback on rava ladoo recipe.

  2. You have taken nice ingredients but we are making thick solution of sugar to make it.

    • there are many variations of making rava ladoo and the recipe posted here is one such variation. like what you say it can be made with sugar syrup also. there is another version with khoya or mawa. i have removed your site link as then the comment goes in spam.

  3. Hello ! I tried your modak recipe and today I tried sooji laddoo..Modak were not perfectly made by me but it tasted good..Today I have tried sooji laddoo for Ganesha ji..Not tasted yet..But hope they taste good too..I want to say a big thank you to you for your detailed explanation..

    • thanks roli. making modaks does take some practice but as long as the food is made with devotion and love, the shape and size does not matter. i hope the ladoos have turned out good. happy ganesh chaturthi festival to you.

  4. What is the shelf life of these ladoos??

    • Priyanka, will stay good for 2-3 days in fridge.

  5. Hi Dassana,
    You are the Best. any recipe I try it comes out awesome…you are really blessed….God gv you the best health nd everything …wish if I could shake hand wd you.
    My daughter is growing wl b two yrs soon..looking forward fr more recipes fr kids

    • Thanks Kanchan for your best wishes and kind words. Will try to add some more recipes for kids.

  6. Looks yummy and easy to make. Want to try it. What kind of desiccated coconut? Sweetened or unsweetened?

    • Thanks Jyothi. use unsweetened desiccated coconut.

  7. Hi.thanks for the good recipe.i need advice, whenever i make ladoo the center becomes really hard like stone. How do i avoid that happening. Thanks

    • try adding more ghee and mix very well. this could solve the problem.

      • Thank you 🙂

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