Rava Laddu Recipe (Rava Ladoo) – Easy & Delicious Indian Sweet
Rava Laddu is a quick and easy South Indian traditional sweet that’s vegan, and ready in just 30 minutes! Made with semolina (sooji/rava), sugar, vegan ghee, cashews, and fragrant cardamom, this Rava Laddu recipe is a delicious festive treat. Often prepared during Diwali or the winter season, these melt-in-your-mouth Rawa Ladoos are a must-try Indian dessert that’s both simple and indulgent.
Servings 12 ladoos
Calories 145.64kcal
Equipment
Ingredients
- 2 tablespoon cashews
- 1 cup fine rava
- 1 cup fine sugar
- ½ teaspoon cardamom powder
- 6 tablespoon vegan ghee, warm
Instructions
- In a pan, heat 1 teaspoon of vegan ghee on low-medium flame. Add sooji and roast for 2–3 minutes, stirring continuously. Roast until it releases a nutty aroma and slightly changes color. Be careful to not burn the suji.
- Immediately transfer to a plate to prevent overcooking.
- In the same pan, add another teaspoon of vegan ghee and roast the cashews for 1 minute on medium flame. Be careful not to burn them.
- Transfer the roasted cashews to the plate with the semolina and allow the mixture to cool completely.
- Transfer the cooled roasted rawa and cashews to a dry blender jar.
- Add sugar and cardamom powder, and grind to an almost smooth powder.
- Transfer back to a large plate. Chef Tip: Sieve the mixture if you want an extra-smooth texture. Taste and adjust sweetness by adding 1–2 tablespoons of powdered sugar if needed. Warm the remaining ghee and add 2 tablespoons to the mixture. Mix well and gradually add more ghee while combining. Warm ghee helps with the binding. It will resemble a crumbly mixture and not form a dough.
- Start making the ladoos immediately. Take a spoonful of the mixture and press firmly with your hands to shape medium lemon-sized Rava Laddus. Stop adding ghee once the mixture holds shape easily. I added a total of five tablespoons of ghee to make these Rawa Ladoos. Make as many Rava Laddus as needed and serve immediately or store in an airtight container for later consumption.
Notes
Grinding the cashews before adding them to the semolina ladoo mixture makes shaping the ladoos much easier, as the nuts don’t come in the way. If you prefer, you can finely chop cashews and mix them in, but they may interfere while rolling the ladoos. You can also enhance the flavor of suji ladoo by adding raisins. Do not grind the raisins—simply fry them in a little ghee (or vegan ghee) until golden and then mix them into the ladoo mixture before shaping. If you feel the mentioned amount of sugar is less, you can add 1–2 extra tablespoons to adjust the sweetness.
Nutrition
Serving: 1per person | Calories: 145.64kcal | Carbohydrates: 27.3g | Protein: 2.08g | Fat: 3.42g | Saturated Fat: 1.7g | Polyunsaturated Fat: 0.28g | Monounsaturated Fat: 1.13g | Cholesterol: 6.4mg | Sodium: 0.57mg | Potassium: 38.15mg | Fiber: 0.62g | Sugar: 16.73g | Vitamin C: 0.03mg | Calcium: 3.47mg | Iron: 0.74mg