You may also like this coconut sesame ladoo recipe, 15-min coconut ladoo recipe, date and nut laddu, and maladu recipe.
Making traditional sweets for Diwali is a joy in itself and admittedly I have been very slack with it in the past few years. This year has been a bit different and hopefully it changes a bit more for the better the coming year.
The lighting in the first picture is a bit misleading so I wanted to upload the picture above to show you the actual colour of rava laddus. They came together in less than 20 mins and are sitting on the counter cooling as I type this.
Rava Ladoo-Rava Laddu Recipe-Diwali Sweets Recipe
Preparation time: 5 minutes
Cooking time: 15 minutes
Makes 12 rava ladoos
Recipe adapted from: Vahchef
Ingredients for Rava Ladoo:
1 cup of rava / sooji / semolina, the fine kind
2 tbsp of ghee (how to make ghee at home)
A handful of raisins and cashew nuts
1/2 cup of grated coconut
1/4 cup of sugar
1/3 cup of milk
A generous pinch of cardamom powder
How to Make Rava Ladoo (Rava Laddu):
1. Heat the ghee in a pan and add the cashew nuts and raisins. IMP – keep the flame low throughout the process of making rava ladoo.
2. Grind the coconut and cardamom together. This is an optional step but I did it since my grated coconut was very coarse and I was worried it won’t be easy to make the ladoos into balls.
Add the coconut-cardamom mixture to the roasting nuts and raisins.
3. Mix ones and add the rava next.
5. Fry this mixture for 2-3 mins and then add the sugar. Since my sugar was very fine, I didn’t powder it but you can do so if you wish.
6. Continue to roast the rava mixture until the colour changes to a light brown. Don’t let it sit and walk away or the rava will start toasting and turning a golden brown on one side. The process of roasting the rava took me about 5-6 mins. Once the rava is browned lightly, turn off the flame and slowly add the milk, stirring continuously as you do so. If you are a food blogger, it’s ok to stop mixing and take a quick shot before you continue, but don’t let it be for too long.
Once all the milk is added, continue to mix until the ladoo mixture comes together. It will be quite moist and will stick around your ladle.
7. When the ladoo mixture is warm enough to handle, make into lemon-sized balls and gently set aside. If the mixture is too dry, sprinkle water or milk as you shape the ladoos.
Done! As I said, the entire process of making rava laddu took me no longer than 20 minutes and I got 12 medium-sized ladoos from this quantity.
Notes:
– you can add more coconut if you wish, up to 1 cup
– instead of using milk, you can use water or a mix of water and milk. If using only water, that will increase the shelf life of the rava ladoo.
– adjust sugar to your preference. This measure gives you a mildly sweet rava ladoo.
– this recipe gives you soft ladoos. If you prefer the firmer ones, decrease the amount of milk / water.
Share the rava ladoos (rava laddu) with your friends and family this Diwali and enjoy!
OMG!! It’s mouth watering and willing to have it soon. Good Indian food recipes with perfect direction how to make it showed along with rava laddo making pictures. :). Thank You!
I made rava laddu today and it came out very well.This is my first sweet preparation in my life.And your recipe is PERFECT.Thanks a lot for the recipe…Keep uploading .I am a big fan of your recipes.Have tried many veg dishes too.
thank you so much leela, so lovely to hear
Ladoos look yummy. Will surely give it a try. I wanted to know if I add milk what is the shelf life approximately?
thanks sharon, if using milk in the ladoos i recommend refrigerating and consuming within 3-4 days
Although I am somewhat a novice with preparing mithai I did mabage to prepare a batch of perfect ladoos that passed the ultimate test as my daughters kept asking for more.
Thanks for the lovely recipe Nagalakshmi.
aww thank you aparna. i am a novice myself so anything i have made well should turn out ok 🙂
Hi,
Great recipe & lovely pics! I have one question – is it ok to use dry coconut instead of the fresh one? I don't have it available right now & wanted to make the laddus. If so, how will it change the recipe? Please reply.
Thanks,
you can try using dessiccated coconut. add 3/4 of the amount mentioned here.
thank u..made this now..lovely ladoo
The last pic is amazing…lovely props and fabric 🙂 The laddu looks perfect !
thank you for the comments on the balushahi. hope you have a lovely festival too. wanted to make this, but have you seen the amount of oil and sugar on my blog lately? will wait for after the diwali weighing scale encounter happens! xx
Hi! Great recipe, excellent pics! One question – this is freshly grated coconut, right? Thanks,Mansi
Hello Mansi, yes I used freshly grated coconut (well, mine was grated a week back and frozen, but you get what I mean) for the rava laddu
i love it…..
Great recipe..exactly what I needed for this weekend..I love quick n easy recipes, don't we all do!!
Your blog is terrific..haven't really commented much in the past but I'm a regular reader..
Also noticed ur profile pic in front of the Opera house and couldn't help saying that I live in Sydney:-)
Happy Diwali!!
Keep inspiring,
Kalyani
looks seriously divine and inviting.
My fav anytime…easy and yummy…!! Lovely clicks!!
even i wont grind the rava nags ! i always love the texture of that chewy one photos were amazing !
Very sweet and delicious ladoos, perfect for Diwali.