Name: Rava Ladoo (Suji Laddu)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup semolina ((rava/suji)); 2 tablespoon ghee ((use store-bought or homemade ghee)); 2 tablespoon cashew; 2 tablespoon raisins; ½ cup coconut (fresh, grated); ½ cup sugar; 1 teaspoon cardamom powder; ¼ to ½ cup water (warm)

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5 from 21 votes

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Easy and delicious rava ladoo is made using three main ingredients - suji (semolina), coconut, and sugar. Also called suji ke laddu, it is a common sweet dish made during festivals like Diwali.

The recipe I am sharing here is very easy. All you have to do is add the ingredients in the correct order and roast the semolina well. The rava ladoo can be put together in under 20 minutes.

Semolina (suji or rava) is coarsely ground durum wheat, a hard type of wheat. It is high in gluten and is used for making many Indian savory and sweet dishes. There are two common varieties of semolina - fine and coarse. While fine semolina is used to make sweet dishes like sooji halwa, coarse one is used for making savory dishes like upma and rava idli.

Why you will love this recipe?

This rava ladoo is easy to make and can be put together in 20 minutes.
It can easily be made vegan-friendly by replacing ghee with coconut oil.
The laddus stay fresh for up to one week in the refrigerator, making them a convenient option for festivals or Diwali parties.

Ingredients

Semolina: Fine semolina (rava or suji) is used to make the laddu.

Coconut: I use freshly grated coconut; however, dried or desiccated coconut works well too.

Sugar: These laddus are sweetened using plain sugar. Other sweeteners like jaggery, brown sugar, and raw sugar also can be used.

Ghee: Ghee works best; however, you can easily replace it with coconut oil.

See the recipe card for full information on ingredients and quantities.

Step-by-step instructions

Step 1: Fry cashew and raisins until golden (image 1). Once the raisins puff up slightly, add coconut and saute for a minute (images 2 and 3).

Step 2: Next, add semolina (image 4). Fry until it turns golden and aromatic. Keep on low heat and keep stirring (images 5 and 6).

Step 3: Add sugar and keep stirring. Once the sugar melts, add cardamom powder and mix well (images 7 and 8). Slowly add water and bind the whole mixture together (images 9 and 10).

Step 4: Let the mixture slightly cool down. Shape small balls while the mixture is still warm (images 11 and 12).

Serve immediately or store in an airtight container.

Expert Tips

The measurements I have used here give 18-20 small laddus. You can half or double it as per your need.

Fry the semolina on low heat until it turns aromatic. This step will take time, but roasting the semolina well is the key to making a great suji laddu. Also, it is important to keep stirring the mixture. The best indication to know that the rava is well-roasted is its aroma. Once the rava is done, it turns aromatic and has a pleasant sweet-like smell.

I prefer making these laddus using fresh coconut as they taste better with it. You may replace it with dried coconut or desiccated coconut, but this will make the laddus a bit hard and dry.

Use ghee for the best-tasting laddu. However, if you are looking for a vegan alternative, replace it with coconut oil.

I use water to bind the mixture together, and it works very well. However, you may replace it with milk for a richer taste. Remember that adding milk will reduce the shelf life of the laddus.

Cool the laddu completely and store it in an airtight container in the refrigerator. Since it has fresh coconut in it, the laddu cannot be stored at room temperature. They will remain fresh for up to one week in the refrigerator.

Close up of rava ladoo placed in individual paper bowls.

More laddu recipes

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