Rava ladoo / Sooji ladoo

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Follow this video recipe to make crumbly, melt-in-the-mouth Rava ladoo. (And the best part – you don’t have to shape these into balls when it is piping hot!)

Rava laddoo served on a metal plate


Rava ladoos or Sooji ladoos are balls made of semolina (rava or sooji), sugar and ghee. There are a variety of recipes available on the internet – some will include coconut, condensed milk and sometimes even sugar syrup. Typically, the recipes do include cashews and raisins for some extra crunch but I skipped both because I wanted to make it nut free and also, my husband doesn’t like ladoos with raisins on them.

Note: If you like cashews in your recipe, add 2 tablespoons of crushed cashew pieces sautéed in 1 tbsp. ghee just before binding the Rava-sugar mixture to a ball. And if using raisins, add them at too just before binding the ladoos together. You don’t need to saute the raisins.

Rava laddoo stacked on an ornate metal plate

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  • You don’t have to shape the balls when the mixture is piping hot. YAY! Grinding the semolina to a fine powder helps makes it easier to bind and a bit of warm ghee is all you need.
  • If you love the ladoos that are so soft and crumbly that they literally melt in your mouth, then this is the right recipe for you.
  • Takes less than 30 minutes.
  • Nut-free snack option for your kids
  • You can use any type of Rava or Semolina since you are going to grind them anyways.
  • The ladoos have a longer shelf life since we are not using milk, condensed milk or coconut in the recipe.

If you loved this recipe, I am sure you will love Wheat laddoo and Besan Laddoo as well. Check them out!

Rolled rava laddoo held in a hand over a stack of laddoos
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Rava laddoo served on a metal plate
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Rava Laddoo / Sooji laddoo

Follow this video recipe to make crumbly, melt in the mouth Rava ladoo. (And the best part – you don't have to shape these into balls when it is piping hot!)
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Cook Time: 15 minutes
Rest time: 10 minutes
Total Time: 25 minutes
Servings: 16 laddoos

Ingredients
  

  • 1 cup Rava / Sooji / Semolina
  • ½ cup sugar you can use ¾ cup if you like it slightly on the sweeter side
  • ¼ teaspoon freshly ground cardamom powder
  • ½ cup ghee

Instructions
 

  • In a medium sized wok or kadhai, dry roast the Sooji on a medium flame till fragrant (should take 8 – 10 minutes). Set it aside to cool for approximately 5-10 minutes.
  • Using a blender, grind the sugar to a fine powder. Add sooji and cardamom powder to it and grind it to a fine powder.
  • Warm up the ghee. It should be warm to touch and not hot.
  • Add the Rava Sugar mixture back in the kadhai and add ghee and mix it well.
  • Shape them into laddoos or balls and set them aside. If the laddoos are not forming well or crumbling, grease your palms with ghee.
  • Air dry the laddoos and store them in an airtight container

Video

Read the post…For helpful information on ingredient swaps, storage tips, meal prep ideas, and variations!

Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Serving: 1laddooCalories: 111kcalCarbohydrates: 14gProtein: 1gFat: 6gSaturated Fat: 3gCholesterol: 14mgSodium: 1mgPotassium: 19mgFiber: 1gSugar: 6gCalcium: 2mgIron: 0.5mg
Diet: Vegetarian
Course: Dessert
Method: Stovetop
Keywords: Diwali dessert, Rava laddoo
Cuisine: Indian
Did you enjoy this recipe or have a question?Please leave a comment below. Don’t forget to rate!

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4 Comments

  1. I made the rates Ladoos as per your instructions. But they have become too soft as a result I am unable to make balls from it.