Rava Ladoo (Suji Laddu)

5 from 21 votes

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.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: Indian

Diet: Hindu, Vegetarian

Servings: to 20 laddus

Calories: 89kcal

Author: Shilpa Kerur

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

Instructions

Heat ghee in a frying pan or kadhai. Add cashews and fry until they are golden brown. Next, add raisins and fry until they puff up slightly.
Now add coconut and saute for 1-2 minutes.
Add the semolina and fry on medium heat until it is aromatic and golden brown.
Add the sugar and cardamom powder. Mix well on low heat until the sugar melts completely.
Slowly add warm water until the whole mixture comes together and binds well - see image (don’t add all the water in one go. Add ¼ cup first and mix well. Add more water only if needed).
Turn off the heat and transfer to a plate. Let it stand for 5 minutes.
While the mixture is still warm. Take a small amount of it and shape it to form a round laddu.
Shape all the laddus and let it dry for an hour.
Serve or store in an airtight container.

Notes

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.

Nutrition