Rava ladoo recipe or rava laddu recipe is so simple and easy Indian sweet recipe. Rava ladoo is one of the most easy Indian sweet that you can make using semolina flour and just few other ingredients.
This is popularly made during Indian festivals like Dowali, but its also one of the Indian sweets that you can quickly make at home just in few minutes if you want something sweet and delicious!
This is a very quick and easy Indian dessert recipe known as Sooji ladoo or sooji laddu recipe in North India while in South Indian states, this is mostly known as rava ladoo (rava laddu) where rava or sooji stands for the semolina flour.
Laddoos or laddus are small sweet balls made with flour, ghee and sugar along with few other ingredients, they are popular Indian desserts.
There are many types of laddus and different recipes for making them in South India and North India.
As I mentioned, rava laddoo or Sooji laddoo is an easy Indian sweet made using semolina flour which is often made during festivals and family celebrations.
If you follow this rava ladoo recipe, these ladoos are extremely easy to make, yet very delicious. This rava ladoo recipe requires only few ingredients and it takes only less than 20 minutes for preparation. My grandmother used to prepare this for me whenever I wanted it and now I make it for my family!
As I mentioned above, there are different kinds of ladoo recipes, but this ladoo using semolina flour or sooji flour (rava) is one of the easiest and one of my favorites.
I especially like recipes made using sooji since they are very easy to prepare and usually take only few minutes to get them done.
If you are buying roasted sooji , you can skip the first step in the recipe instructions.
So here is how you can make delicious, easy and quick rava ladoo following this easy quick rava ladoo recipe South Indian style.
How To Make Rava Ladoo At Home?
The 3 main ingredients used for making rava ladoo are rava or sooji flour (slightly course semolina flour), ghee (clarified butter) and sugar.
There are more ingredients that we can add to the ladoos to make them more flavorful and some of those ingredients are optional and you only add them if you like to.
So in this easy rava ladoo recipe, we use the following ingredients.
Ingredients to make rava ladoo at home
sooji rava (semolina flour) 1 cup
sugar ¾ cup
ghee or melted butter 1 tablespoon
warm milk ¼ cup or little more as needed
cardamom powder a pinch
Optional Ingredients
cloves a few (leave out if you don’t like the flavor)
cashew nuts 1 to 2 tablespoons
raisins 1 tablespoon
Steps To Follow (The Process)
Heat ghee or melted butter in a pan and roast the rava for about 3 to 4 minutes until the rava is roasted and raw flavor is gone.
Rava (sooji) should not change the colour.
Add the sugar, cardamom powder (and cloves if using), stir well and cook in low heat until the sugar starts to melt.
This takes a few minutes like another 4 to 5 minutes in low heat.
This is the only cooking we do in this recipe, so make sure the rava or sooji flour mixture is roasted enough until its not sticky anymore.
Transfer the hot rava ladoo mixture to a flat surface or a large plate and press the mixture (using a spoon or spatula) in a layer so the heat is distributed evenly and it helps with the rest of the process.
This step is important and so make sure to use a flat surface or large plate itself (do not transfer to a bowl as it makes the process difficult).
Sprinkle the warm milk over the mixture little by little and mix well. If the mixture is still dry, you may add a little more amount of milk, but make sure you only sprinkle the milk as needed and not add them all together in order to avoid the mixture becoming soggy from too much moisture. Just use an extra tablespoon of milk at a time as you need.
Make small balls (ladoos) out of the mixture while it is still warm. You can wait if the mixture is too hot, but you should make the balls while the mixture is still warm, or it will be difficult to form the balls.
If you wish to add the nuts and raisins, you may also fry the cashew nuts and raisins in little ghee and add them to the mixture before making the balls.
You may grease your palms with ghee or dip your hands in cold water or before making the balls, as this will help you to do the job more easily.
If the mixture is still dry for making the ladoos and if its not holding together or if the mixture is still very hot for you to handle, you may use a little chilled milk which can be sprinkled as needed which will help you to make the balls easily.
Allow the rava ladoos to cool down before serving, as they will hold better once they are cooled.
Transfer the rava ladoos to any air tight containers and if you are not using the same day, store them in refrigerator for few more days.
Tips To Make Perfect Rava Ladoo
Rava ladoo is one of the most easy Indian sweets to make at home.
You just need few ingredients and a few minutes to make this delicious dessert.
That said, making ladoo can be tricky at times and you may find it difficult if you don’t follow all the instructions.
Let us see here some of the tips and tricks to troubleshoot the problems that can come with ladoo making.
Ladoos not forming balls:
This is by far the most common problem that can happen while making ladoos. You make the roasted rava mixture and then start making the ladoos, only to find that they are not forming balls.
This happens sometimes when the mixture cools down too much, so its important to make the balls while the mixture is still warm (not too hot).
Also this happens when the mixture is too dry. That is why we are using warm milk which is sprinkled over the rava mixture to add moisture to the rava mixture, so you can make the ladoos easily.
However, sometimes, the mixture dries up fast and you may need to add a little more milk to make the balls.
If you find yourself in this situation, keep a small bowl of milk near your workspace and as needed, sprinkle a little more milk to the mixture as you make the balls.
Just make sure not to put too much milk (as this will make the mixture soggy so again you can’t make the balls!), but always add a little more milk like one tablespoon or even little at a time, depending on the amount of flour mixture left.
Soggy Mixture
Usually you find difficulty in making the ladoos, if the flour mixture is too dry, so we add little more milk to help make the ladoos.
However, if you happen to add too much milk or ghee and if the mixture is soggy, you will find it again difficult to make the ladoos as you can’t make the ladoos from soggy mixture due to too much of liquid.
If this happens, you may make some extra flour mixture (using roasted rava flour and sugar) and add this to the already prepared mixture and try to make it the right consistency so you can make the ladoos.
Mixture too hot to handle
If you are trying to make the ladoos while they are still very hot, it can be too difficult. You can wait until the mixture has cooled enough for you to handle it.
The mixture just needs to be warm, not too hot! If you want to do this even more quickly, you may try to cool down the mixture fast by using little chilled milk (but make sure not to add too much, only a teaspoon or so should be added).
Also laying the flour mixture in a flat surface or a large plate is very important (once the roasted flour mixture is prepared) as I have mentioned in the instructions.
This step is very important as it helps with even heat distribution and also helps with cooling down the mixture uniformily. You will be able to form the ladoos more easily by doing it this way.
If you transfer the mixture to a bowl, the flour on the bottom will be too hot and the flour on the top will cool down more fast, so the process will be difficult.
So make sure to transfer the hot flour mixture to a flat work space or large plate itself, and press it down gently before and once its cooled slightly (but still warm), you can make the balls.
You can also dip your palm in cold water or use a little ghee (I prefer water but make sure the to use only little water so it won’t drip to the flour and make it soggy) if that helps you to make the ladoos more easily.
Can You Add Coconut To Rava Ladoo?
Yes, you can add a little amount of finely shredded or grated coconut to make coconut rava ladoo (recipe here).
You will need to slightly adjust the amount of ingredients to make the perfect coconut rava ladoo, so make sure to follow the instructions in the recipe (link given above) for the best results!
Can You Make Vegan Rava Ladoo?
You can make vegan rava ladoo if you avoid using ghee and milk. Using ghee and milk is recommended since both the ingredients add more flavor to the rava ladoo.
If you want to make them vegan, you may use peanut oil instead of ghee (provided you do not have peanut allergy, or use canola or sunflower oils that have neutral flavor) and use water in place of milk.
You may also use almond milk or coconut milk in place of regular milk, but I haven’t tried them so I am not sure.
However, the flavor will be slightly different when you make them vegan, but I am sure they will be delicious!
More Desserts Using Rava Sooji Flour (Semolina Flour):
coconut sooji rava ladoo recipe
semolina flour yogurt cake (eggless)
eggless mango cake using semolina flour
More recipes using semolina flour
easy semolina yeast pancakes recipe
masala upma recipe for delicious savory breakfast
Also try this coconut burfi easy dessert or thengai burfi recipe using coconut if you like easy Indian desserts!
More Indian Desserts Or Sweet Recipes:
semiya payasam (seviyan kheer) with condensed milk
rice kheer with condensed milk
paal payasam (kheer) using brown rice Kerala recipe
badam payasam (kheer) with condensed milk
aval payasam (poha kheer) using condensed milk
sweet pongal with sugar and milk
jalebi recipe using jalebi mix (jilebi)
Below you can read the recipe for easy rava ladoo in detail.
Rava Ladoo Recipe Without Coconut (Easy Rava Laddu Recipe/Sooji Ladoo)
Ingredients
- 1 cup semolina flour (sooji or rava)
- ¾ cup sugar
- 2 tablespoons ghee or melted butter
- ¼ cup warm milk or little more as needed
- cardamom powder a pinch
Optional Ingredients
- cloves a few, leave out if you don't like the flavor
- 2 tablespoons cashew nuts
- 1 tablespoon raisins
Instructions
- Heat ghee or melted butter in a pan and roast the rava for about 3 to 4 minutes until the rava is roasted and raw flavor is gone. Rava (sooji) should not change the colour.
- Add the sugar, cardamom powder (and cloves if using), stir well and cook in low heat until the sugar starts to melt. This takes a few minutes like another 4 to 5 minutes in low heat. This is the only cooking we do in this recipe, so make sure the rava or sooji flour mixture is roasted enough until its not sticky anymore.
- Transfer the hot rava ladoo mixture to a flat surface or a large plate and press the mixture (using a spoon or spatula) in a layer so the heat is distributed evenly and it helps with the rest of the process. This step is important and so make sure to use a flat surface or large plate itself (do not transfer to a bowl as it makes the process difficult).
- Sprinkle the warm milk over the mixture little by little and mix well. If the mixture is still dry, you may add a little more amount of milk, but make sure you only sprinkle the milk as needed and not add them all together in order to avoid the mixture becoming soggy from too much moisture. Just use an extra tablespoon of milk at a time as you need.
- Make small balls or ladoos out of the mixture while it is still warm. You can wait if the mixture is too hot, but you should make the balls while the mixture is still warm, or it will be difficult to form the balls.
- If you wish to add the nuts and raisins, you may also fry the cashew nuts and raisins in little ghee and add them to the mixture before making the balls.
- You may grease your palms with ghee or dip your hands in cold water or before making the balls, as this will help you to do the job more easily. If the mixture is still dry for making the ladoos and if its not holding together or if the mixture is still very hot for you to handle, you may use a little chilled milk which can be sprinkled as needed which will help you to make the balls easily.
- Allow the rava ladoos to cool down before serving, as they will hold better once they are cooled. Transfer the rava ladoos to any air tight containers and if you are not using the same day, store them in refrigerator for few more days.
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