Go Back
+ servings
coconut rava ladoo recipe south indian style

Coconut Rava ladoo Recipe - Indian Style Sweet Coconut Semolina Flour Balls

Easy and delicious coconut rava ladoo (coconut semolina sweet balls) makes a quick, popular Indian style dessert for any special occasions.
Course Dessert
Cuisine Indian
Keyword coconut rava ladoo recipe, easy Indian desserts, easy Indian sweet recipes, easy ladoo recipe
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 30 ladoos
Calories 119kcal


  • 2 cups semolina/sooji flour
  • 1 cup coconut grated/shredded
  • 1.5 cups sugar
  • 4 tablespoons ghee may need a little more
  • ¼ cup warm milk
  • ¼ cup chilled milk or as needed


Preparing The Mixture

  • Heat the ghee in a large wide pan and lightly roast the sooji, make sure to not change the color of the sooji but it should be roasted enough so that the sooji won't be sticky any more. This usually takes around 4 to 5 minutes of time in low heat.
  • Add the coconut and roast for another 1 minute.
  • Add the sugar, stir well and roast in low heat until the sugar is melted. You may add a couple of spoons of ghee if needed in case the mixture is or turning brown. Adding little more ghee is totally fine.
  • Once the mixture is roasted (make sure the sooji is cooked and doesn't stick any more), switch off the stove and remove the pan from the hot stove. Sprinkle a little of the warm milk (do not use the whole ¼ cup now) and let the mixture cool down for a while. When you add the milk make sure to sprinkle the milk instead of pouring the whole milk together which may make the mixture soggy. If the mixture is still dry, you can again sprinkle a little more warm milk from the remaining milk. Mix well and then press the mixture using a spoon of spatula.

Making The Ladoo

  • While the mixture is still warm, you can start making the ladoos. Take a little of the warm mixture in your hand and make small balls out of the mixture to make the ladoos. We can use the chilled mixture at this point if the making of ladoo becomes difficult as it is hot and may turn dry which is difficult to handle. If that is the case, sprinkle very little of the chilled milk (too much milk will make the mixture soggy. You cannot make ladoo if the mixture is soggy or if its dry, so the adjust the amount of milk as needed to make the ladoos).
  • By adding little by little chilled milk as needed (as I mentioned do not add more milk at the same time), make ladoos or small balls out of the mixture until all the mixture is finished. Delicious sooji coconut ladoos are ready!


Always make sure to sprinkle the milk little by little only, as needed (use only as needed) since if you even add slightly more milk than needed, it can make the mixture soggy and you won't be able to make the ladoos. Also if the mixture is dry, you cannot form the balls, so sprinkle the milk as needed to achieve the right consistency and texture for the mixture so you can make the ladoos easily.
Another important thing to note, as I already mentioned in the post, is to roast the sooji/rava first before adding the coconut, since the coconut gets roasted too quickly. It is important to roast the sooji until its lightly roasted and not sticky anymore and then you can add the coconut and lightly roast the mixture before adding the sugar and proceeding with the rest of the instructions.


Calories: 119kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 3mg | Potassium: 43mg | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.6mg