khoya suji ladoo

khoya sooji ladoo recipe with stepwise photos. this is a quick and easy to prepare melt in the mouth rava ladoo with khoya. the ladoos are made with sooji (rava or semolina), khoya (evaporated milk solids), milk, sugar and ghee. this recipe is quick and can be prepared in less than 20 minutes.

khoya sooji ladoo

this recipe of sooji ladoo with khoya or mawa was requested by a few readers. these ladoos taste very different from the rava ladoo i have posted earlier.

you will need mawa or khoya to make these ladoos. khoya is dried evaporated milk solids. you can get it from outside or make at home. preparing khoya is a long process and does take time.

both khoya and a good amount of ghee give a rich texture and flavor to these sooji ladoos. so these are apt for festive occasions and are not an everyday sweet. if you eat one you will end up eating more. these ladoos are quite addictive and tempting. they just melt in your mouth and are very delicious. the recipe comes from my mom’s collection again and is one of those sweets she makes during festive occasions.

how to make khoya sooji ladoo

1. heat ½ cup of ghee in a thick bottomed pan or kadai.

heating ghee in a pan

2. add 1 cup of sooji (rava). use the fine variety of rava (cream of wheat).

add 1 cup of sooji

3. mix very well and keep stirring the sooji often on low flame for 8 to 9 minutes.

roasting sooji

4. keep stirring continuously on low flame till the sooji becomes fragrant and changes color. a faint creamish brown is fine, but do not brown too much. you will see the sooji has absorbed the ghee. also, the sooji may expand a little depending on the type of sooji or rava you are using.

roasting sooji

5. then add the chopped or grated khoya.

adding grated khoya

6. mix and stir well on low flame. you have to keep stirring the mixture for 2 to 3 minutes. the mawa or khoya will also melt.

mix and stir well on low flame

7. add ¼ teaspoon cardamom powder.

adding ¼ teaspoon cardamom powder

8. stir for a minute more and switch off the flame.

stir for a minute

9. transfer the mixture to another dish or plate.

mixture in a plate

10. allow to cool a bit, after 2 to 3 minutes just touch the mixture. if you are able to sustain the heat, then add 1 cup of powdered sugar.

add 1 cup of powdered sugar

11. mix very well with a spoon (spatula) or your hands.

mixing the mixture

12. grease your palms with a bit of ghee. take a scoop of the mixture while its still warm on your palm. check if you can handle the heat and start shaping into ladoos. if you are not able to form ladoos, then let the mixture cool down more and then shape into ladoos.

shaping the ladoo

13. similarly make ladoo from the rest of the mixture. i got 10 ladoos from the ladoo mixture.

making khoya sooji ladoo

garnish them with raisins. serve khoya sooji ladoo warm or cold. you can also store them at room temperature in an air-tight jar. if refrigerated then these ladoos will last for a week.

khoya sooji ladoo, suji ladoo
more diwali sweets

khoya Suji Ladoo

5 from 1 vote
these delicious sooji ladoo are made with rava (semolina), khoya (evaporated milk solids), milk, sugar and ghee.
rava ladoo recipe, suji ladoo recipe, sooji ladoo recipe
Author:Dassana Amit
Prep Time:5 mins
Cook Time:20 mins
Total Time:25 mins
Course:desserts
Cuisine:indian
Servings (change the number to scale):10 ladoo
(1 CUP = 250 ML)

INGREDIENTS

  • 1 cup fine rava (sooji, cream of wheat) or 160 grams fine rava
  • 200 grams khoya (mawa or evaporated milk solids), grated or crumbled
  • ½ cup ghee (clarified butter)
  • 1 cup powdered sugar
  • ¼ teaspoon cardamom powder
  • 10 to 12 golden raisins for garnish, optional

INSTRUCTIONS

roasting sooji

  • measure all the ingredients needed and keep aside. grate or crumble the khoya.
  • heat ½ a cup of ghee in a thick bottomed pan or kadai.
  • add 1 cup of sooji (rava). use the finer variety of rava.
  • mix very well and keep stirring the rava often on low heat for 8 to 9 minutes.
  • keep stirring continuously on low heat, till the rava becomes fragrant and changes color. you will see the rava has absorbed the ghee. also the rava may expand a little depending on the type of rava you are using. 

making khoya sooji ladoo

  • add the crumbled or grated khoya (mawa).
  • stir well on low heat. you have to keep continuously stirring the mixture for 2 to 3 minutes. by this time the khoya will also melt.
  • add ¼ teaspoon of cardamom powder. stir for a minute more and switch off the flame.
  • transfer the mixture to another dish or plate. 
  • allow the mixture to cool a bit. after 2 to 3 minutes just touch the mixture. if you are able to sustain the heat, then add 1 cup of powdered sugar. alternatively you could use a spatula or spoon to mix.
  • mix well with your hands or a spoon or spatula. 
  • grease your palms with a bit of ghee. take a scoop of ladoo mixture while its still warm on your palm. check if you can handle the heat, then start shaping into ladoo.
  • similarly, make ladoo from the rest of the mixture. 
  • garnish with raisins. serve sooji ladoo warm or cold. you can also store them at room temperature in an air-tight jar. if refrigerated will last for a week.

NOTES

  1. cook the ladoo mixture on low flame through out.
  2. you can garnish the ladoos with raisins. its optional.
  3. these ladoos are shaped best when the mixture is warm. however do take care of your fingers or use hand gloves.
  4. recipe can be doubled. 

NUTRITION INFO (approximate values)

Nutrition Facts
khoya Suji Ladoo
Amount Per Serving
Calories 277 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Monounsaturated Fat 2g
Cholesterol 30mg10%
Sodium 75mg3%
Potassium 34mg1%
Carbohydrates 30g10%
Sugar 12g13%
Protein 5g10%
Vitamin A 410IU8%
Vitamin C 0.2mg0%
Calcium 260mg26%
Iron 5.8mg32%
* Percent Daily Values are based on a 2000 calorie diet.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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8 comments/reviews

  1. I made this ladoo earlier and came out well. Second time, when I made, unable to make balls. Can you advise why?

  2. Hello mam,
    I made this laddu yesterday n it was so yummy n teasty, as u said it’s just melt in mouth….thanku so much for this easy recipe….
    Happy Diwali to u n ur family…….Mata Annapurna always bless u with lots of happiness….. Always update yummy recipes like this so I can make it n serve it to my family to make them happy……without making ur recipes my day is incomplete…..
    Lots of love mam…..n thanku so much for the part of life to make my cooking easy n experimental……..5 stars

    • thanks a lot suvidha for your lovely comment on the recipe and also for your kind wishes. felt good reading your comment. wish you and your family too a happy and prosperous diwali. may the festival of lights bring abundance, joy, compassion and happiness in your life.