Traditional Rava Ladoo
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Learn how to make classic, melt-in-the-mouth Rava Ladoo at home using fine semolina, aromatic ghee, dry coconut, nuts, and a touch of milk for a soft texture.
Course:
Dessert, Sweets
Cuisine:
Andhra, Indian
Keyword:
Festival Recipes, Indian Sweets, Rava Ladoo, Semolina Laddu, Suji Ladoo
Servings: 12
Calories: 450 kcal
Ingredients
- 2 cups Semolina rava fine suji
- ½ cup Ghee
- 1 cup Finely grated dry coconut
- 2 cups Sugar
- ½ cup Warm milk for soft binding
- ¼ cup Cashews chopped
- 2 tbsp Chironji charoli
- 1 tbsp Pumpkin seeds
- 2 tbsp Pistachios slivered
- 1 tbsp Raisins
Instructions
-
Dry roast semolina in a heavy-bottomed pan on low-medium heat until light golden and aromatic. Transfer to a plate.
-
In the same pan, heat ghee and fry cashews, chironji, pumpkin seeds, pistachios, and raisins until golden.
-
Add dry grated coconut and sauté for 1 minute in the ghee and nuts.
-
Return the roasted semolina to the pan, add sugar, and mix well. Remove from heat.
-
Sprinkle warm milk gradually over the mixture while it is warm.
-
Press firmly with your hands to shape into round ladoos while warm. Let them cool and set.
Recipe Video
Recipe Notes
Shape the ladoos while the mixture is warm to ensure proper binding. Consume milk-bound ladoos within 2-3 days or refrigerate for up to a week.