Rava Ladoo

Try this easy and delicious Rava (Semolina or Farina) ladoo aka laddu  recipe.  It’s a great make-ahead dessert option.  With fragrant saffron and coconut, it’s sure to be a crowd pleaser!
Thank you Shantha Dwarkanath for this wonderful recipe!

Ingredients:

Fine Rava/Sooji – 2 cups
Unsalted Butter – ½ stick ( 4 ounces, or 113 grams)
Shredded Dry Coconut – 1 ½ cups
Sugar – 2 cups or 1 ½ cups if you want it less sweet
Evaporated Milk – 5oz can (147ml)
Cardamom Powder – ½ tsp
Saffron – 1 pinch, powdered (optional)
Edible Camphor – 1 pinch, powdered (optional)
Raisins – ¼ cup, roasted in a little butter
Cashew/Almond/Pistachio – ¼ cup, coarsely chopped and roasted in a little butter

Method:

* Melt Butter in a non-stick pan on medium heat.
* Add Rava/Sooji and fry until you get the nice roasted Rava aroma.
* Add Shredded Coconut and Sugar and mix well on low heat for few seconds.
* Add Raisins, Nuts, Saffron, Cardamom Powder, and Edible Camphor – Mix well.
* Add Evaporated Milk and turn off the stove. Keep mixing for few minutes until the Evaporated Milk is well incorporated.
* Remove pan from stove.
* Dip your hands in cold water, take small amount of the mixture (golf ball size) and roll it into balls.
* Makes approx. 35 to 40 ladoos depending on the size you make.

Tip:

* Let the Ladoos cool completely before storing them in an airtight container or Ziploc bags.
* Store the Ladoos in the freezer – they stay fresh for months! (…but remember to serve at room temperature).

0 thoughts on “Rava Ladoo

  1. made the ladoos today but didn’t think they were that good. it didn’t have the texture of a laddoo nor burfi and I just put 1.5 cup of sugar and thought it was too sweet. Part of the reason could be use of coconut. I enjoy your recipes most of the times but this one and nankhatai were just not good 🙁

  2. Hi,

    I made a mistake and increased the amount of the rava in the recipe without increasing the proportion of any other things.
    Obviously the ladoos became very very hard after they were rolled, even without refrigeration. They are impossible to even bite into.

    Is there a way I can make them eatable now? Else I’ll have to throw away almost 40 ladoos 🙁

    Please please suggest a way out.

      1. Hi Amisha,

        We try to respond to ALL comments – esply queries! Sometimes we get behind – we get over 200+ comments EVERYDAY and weekends even more. We try our best – sorry, yours has not been answered yet, trying to get to it soon.

        1. Instead of writing this, if only you could have replied to my question, it would have helped me & also saved you time..

  3. Hi
    My child has food allergies (milk, egg, nuts, soy) is there anything I can use instead of evaporated milk. My child takes rice milk is that something I can use? I skip the nuts and usually use oil in most of the recipes.
    Thanks for all the videos and recipes. I have tried a few with great results.

  4. Hello ladies,

    You are making our life easy by putting these tried and tested simple recipes out there which suit our lifestyle and lazy attitude :). I tried making these laddoos but I think it was slightly bitter in taste and didn’t feel right. I followed the recipe but used the brown sugar as we don’t use the white one..any idea what went wrong ?? Thanks

  5. gud evening i was just surfing any thing & fortunately get ur site which is relay very much help full thanks for such beautiful way of tough…..

  6. Hi Hetal/Anuja,

    Can i avoid the coconut and use the rest of the ingredients
    Will it still be good or we have to for this recipe ?

    Waiting for your quick reply.

    Meeta

    1. Hi Meeta,

      We have not tried it without coconut but it should work. The only difference may be how much liquid you need (maybe a little less). The coconut adds a really nice flavor (unlike you don’t like coconut) 🙂

  7. Hi Hetal/Anuja,

    can i use roasted sooji. As i bought roasted sooji this time i want to finish it off fast. If yes, should i roast in ghee again?

    Thank You

    1. Hi Swetha,

      Yes, you can use the roasted sooji but for this recipe, it needs the finer variety. You would probably have to grind it down to a finer powder in a blender. You don’t have to re-roast it, but you can just melt the ghee, add the sooji and mix it through well.

  8. Hello Hetal and Anuja,

    Deepawali ka ye Paawan Tyohar,
    Jeevan mein laye Khushiya aapar,
    Laxmi ji viraje aapke Dwar,
    Subhkamnayen hamari karen Sweekar!!
    Wish you and Your Family A Very Happy Diwali

    Rani

  9. Hi

    I just wanted to know what is the shelf life for these ladoos? I do not want to refrigerate it just yet. Can I keep them outside for a week?

    thanks
    v

    1. Hi V,

      Since they have dairy in them, you really should keep them in the fridge. You can always zap them in the microwave for a few seconds before serving.

  10. Hi ladies,
    Awesome recipe!
    A quick question: Do I need to use fine sooji or even the coarse sooji is fine for this recipe?
    My concern is, I do not know what else can be made of that fine sooji so if I buy a 2lb packet, it might just go waste…
    Please suggest what is best?

    Thanks!

    1. Hey Anuja & Hetal,

      Awaiting your reply..I have to make this for a Diwali party this coming weekend..Highly appreciate your reply…

  11. Hi there, I just wanted to tell you that I love all of your recipes; they are so easy and precise. I only had a problem with the rava ladoos; they became hard after they were rolled. What did I wrong?

    1. Hi Shera,

      The ladoos do get hard if you store them in the fridge, but they should be “bite-able” if they are at room temperature.

    1. Hi Kavita,
      Evaporated milk is milk with 60% less moisture or water content in it. You can make some at home ( though we have not tried it for this recipe – 2/3 cup milk powder + 3/4 cup water = 1 cup /8oz evaporated milk).
      If you try it, let us know if it work, we are sure it will help a lot of viewers.
      🙂

  12. Hi Hetal and Anuja
    Thank you very much for the recipe, it’s just
    d e l i c i o u s 😀
    I’d like to ask you, wheter you could post a recipe of Besan Ladoo, because I always wanted to make some, but they didn’t turn out good :S
    Thank you very much

  13. Hi Hetal and Anuja

    Thanks for ur wonderful recipe. i do rava latoo at home. some time it comes out very wel. but some time not too good. after i seen ur recipe i followed ur method. but it was too creamy. may be i used less rava. can u plz tell me how many rava & sugar we hav to use in GRAMS? for i tin evapoted milk?
    Thanks

  14. Hello Hetal &Anuja
    I have tried many of your recipes.With Diwali around the corner i planned to make some sweets and the first one which i tried was your Rava ladoo which came out very well.I can’t resist eating it.Thank you for the recipe..will try some more sweets from your website.Btw i also checked out the jelebi recipe ….its super cool……Keep up the good work.

  15. A Lot of thanks to hetal ans anuja, bcoz , when i came to U.S, I dont know much about cooking, now iam ok for giving dinner for 25 people,but i always woory about desserts,i made this sooji laddu , my friend’s father in law appreciated it,and given 100%mark for it. everybody liked it.and every boby took some with them .

  16. Hi Hetal and Anuja,

    I have just made the laddoos, Its really nice. Thanks for the recipe! Any idea how long can I keep the laddoos for (assuming my husband does not eat them all today!) and is an airtight container ok or does it have to be kept in the frigde?

    Best

    Manisha

    1. Hi Manisha,

      It is best to store them in an air tight container in the fridge because they are made with dairy products. You can serve them at room temperature (or just put them in the microwave for 5-10 seconds if you want them instantly).

  17. Hi Hetal/Anuja,

    Thanks for sharing this wonderful recipe. I made them yesterday & they turned out nice. I just had one issue. Initially, I was able to make ladoos (when mixture was hot) with cold water as you showed. Later, when mixture cooled down a bit, I was having tough time making it(maybe because I had used 1.5 cups of sugar instead of 2 cups). So, I heated mixture again & added about 3 ounces of evaporated milk more. This time mixture was well-moistened & ladoos were softer & were melting in mouth.

    I thought of sharing my experience with everyone. Thanks again for sharing this recipe.You both are doing a wonderful work.

    Cheers,
    Anu

    1. Hi Anu,

      Thanks for sharing your experience. It always helps to read about issues others faced before trying out a new recipe. I’m sure our other viewers are thankful as well. 🙂

  18. Hi Hetal & Anuja,
    Thanks to both of you and your team . Love your website and has got me inspired to cook alot of the dishes.Please if either of you could help me to tell me the measurement of the butter because when you say have a stick its hard to tel how much that is? I am from Autralia and get different quantities of butter in a pack. Thanks

        1. Thanks for your reply Hetal! How much ghee should I use for this recipe? Can you tell me the measurement in tablespoon or cups? I’m standing in my kitchen to start making it. 🙂

        2. I made them yesterday. The taste was awesome. But I could just fold half of them into balls and the other half in churma form (couldn’t roll) 😉

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