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

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rava ladoo recipe
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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.

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. i have posted one more suji ladoo recipe with khoya which taste different but is also an easy and quick recipe.

rava laddu recipe below:

4.84 from 12 votes
rava ladoo recipe
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rava laddu recipe | easy rava ladoo recipe
prep time
5 mins
cook time
25 mins
total time
30 mins
 

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
servings: 15 to 16 rava ladoo
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 recipe:
  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.


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)

heat ghee to make rava ladoo 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 ladoo 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 ladoo 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 ladoo 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 ladoo recipe

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

add khoya to make rava ladoo recipe

7. now mix the sugar with the rava.

making rava ladoo 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 sooji ladoo recipe

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

cardamom powder to make rava ladoo 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 ladoo 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.

make rava ladoos recipe

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

rava ladoos, rava ladoo recipe

serve rava laddu plain or with a glass of milk.

rava ladoo recipe, rava laddu, sooji ladoo recipe




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Reader Interactions

{ 66 Responses }

  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.

    • 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.

  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

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

  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

  8. Thank you so much for the Rava laddoo recipe! It is awesome! I used it twice. Both times, the laddoos were extremely tasty!! 🙂

    • you can use fresh coconut. with fresh coconut, the shelf life does reduce considerably and the ladoos should be refrigerated and consumed within 2 to 3 days.

  11. Mam,
    For how many days Rava ladoos can Last ?
    Can we Refrigerate them In Air-tight Box?
    I have prepared them With Condensed milk .

  12. Your Receipe is Really a tongue teaser . One cannot Resist his/her mouth from watering.
    I got so many Compliments for Cooking this Sweets at home.

    Mam Your Blog is Magical & all receipes are really delicious
    Thanks a lot .

  13. Hello dassana,
    I tried this recipe and it came out beautifully. Very yummy and delicious.:)
    I have tried most of the dishes from this website and the results have been amazing every time.
    Thank you so much for sharing the recipes with us. The instructions are clear and crisp and easy to follow. I am a big fan of yours.
    Wishing you all the best.

  15. Thanks for sharing the recipe. I prepared chocolate sandesh which came out very well within very little time and with very little effort. Later i went through ur blog and found myself in the corrrct track. But I definitely go through ur blog for any kind of veg. Dishes. Thanks a lot for sharing ur amazing,easy but delicious recipes

  16. Thanku so much for this recipe. I tried it and it was tasty. But rava ladoo become hard. And sugar doesn’t dissolve properly.

    • just more milk needed to be added and the sugar would have dissolved and the ladoos also would have become soft. depending on the quality of texture of rawa, more or less amount of milk can be added than what is mentioned in the recipe.

  17. Hi dasana your rawa laddo recipe is awesome I tried and my kids really enjoyed eating thanks alot

  18. Hi, made them for Mahanavami….delicious recipe….I used condensed milk…. But the final mixture was sticky and I had difficulty making those shapes… It was sticking to my hands….what can I do next time?

    • okay. when any ladoo mixture sticks, then some oil or ghee can be applied while rolling them. i think the mixture needed to cook more. wish you a happy festive season dhanya.

      • Hi… I tried this recipe. But somehow consistency was lumpy. I could not make laddoos out of it. Had to make barfi by refrigerating it.
        As barfi the flavour was perfect. But I fail to understand what went wrong with consistency that laddoos couldn’t be made. Please suggest.

        • lumpy means the moisture is less in the ladoos. some warm milk added to the ladoo mixture would have removed the lumpiness and made them soft enough to shape into ladoos. the quality of rava can absorb more or less of the milk. thanks for letting me know. i will also update this tip in the post.

  19. Hi, I’m Rully lives in Indonesia, I’m Indonesian. I never know about sooji/rava flour yet. What is the “international” name of it? I like to try the rava laddoo but I have difficulty in knowing rava/sooji is. What is rava made of? Can we substitute with any other flour? Thank you 🙂

      • Amit i made the rava ladoos today with condensed milk and they came out just perfect. However as u mentioned here that if u using condensed milk than milk should be omitted well i had to use milk or my rava was very hard. Not soft at all to eat. After i added milk it came out super soft and my little one eloped all of them in a day!! Thank you for the recipe.

        • thanks bijal for letting me know. addition of milk depends on the type of rawa. the one i had used was the finer variety, so i felt milk need not be added. but anyways thanks for sharing the variations that you made. it will help the readers for sure.

  22. hii dassana. I really like your recipes. I am newly wed and your site has helped me immensly. I wanted to know the recipe for honey chilli cauliflower. Do post it if possible. Thanks for the awesome recipes. Love.

  24. Nice recipes. I like to make food but in different twist so I learned today with khoya or condensed milk in rava ladoo. Tomorrow I will try for sure . Thanks dear.

  25. Hi Dassana

    I like your blog and have tried many recipes. The fact that they are photographs and not videos makes it easy to download. Also, the photographs are of very good quality. Regarding this dish, is it possible to make rava ladoos without khoya?

    • thanks kavitha for this positive feedback. its good to know what readers like in the blog. khoya is required in this recipe. otherwise you can add condensed milk instead of khoya. 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.

  26. Hey Dassana
    Can I omit coconut as I ran out of it ? The recipe looks inviting and I want to try it.
    Thanks in advance

  27. I didnot have exact idea of making rava iadoo &fund this recipe easy and tasty .good work dassana

      • Hi,
        Can you pleas mention if I want to add condensed milk, what stage should I at?
        And what would be the shelf life of these laddoos in case of
        – made with condensed milk
        – and for laddoos made of coconut, sugar, and just milk

        ?

        • 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. shelf life is about a week in the fridge for both.

          • Hi..I tried making rava ladoo without coconut and khoya.. Only fine rava, sugar, ghee, cardamom powder. However the mixture became thin. I tried adding more rava.. However it hasn’t helped. Please help 🙁

            P.S.: Your blog is super awesome.

            Regular follower <3

            • seema, since you have not added any thickening & binding ingredient like khoya or condensed milk, then you have to cook till the sugar syrup reaches one string consistency. now here two methods can be done. one is cook sugar syrup till you get one thread consistency. then add roasted rava and ghee. mix well. after the mixture becomes warm, shape in ladoos. if you mix sugar, ghee and rava and then continue to cook till the mixture leaves the sides of the pan and forms one mass. it will start clinging to itself. you can still make the ladoos. just heat a pan. add the mixture back to the pan and continue to cook with non stop stirring. then let the mixture become cool down a bit. when still hot and your hands can handle the heat, shape into ladoos.