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rava ladoo recipe without coconut
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Rava Ladoo Recipe Without Coconut (Easy Rava Laddu Recipe/Sooji Ladoo)

Rava ladoo or sooji ladoo is a simple and delicious Indian style dessert or sweer made using semolina flour (sooji flour or rava flour as known in India) and they are made popularly during festival times like Diwali.
Course Dessert
Cuisine Indian
Keyword easy indian sweets, ladoo, ladoo recipe, rava laddu recipe, rava ladoo, sooji ladoo
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 15 small ladoos
Calories 109kcal

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.

Notes

If the mixture becomes dry or if it cools off and if you are unable to make the balls due to some reason, take little more milk in a bowl (make sure not to use too much) and then sprinkle a little over the mixture, make the ball from the mixture where you have sprinkled the milk and then sprinkle the milk more and make the next ball and continue to do so until all the mixture is made in to ladoos.

Nutrition

Calories: 109kcal | Carbohydrates: 20g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 2mg | Potassium: 43mg | Fiber: 1g | Sugar: 10g | Vitamin A: 7IU | Calcium: 6mg | Iron: 1mg