I’m sharing my Sooji Ladoo Recipe that uses simple pantry staples like rava, sugar and coconut to create a quick Diwali sweet, complete with detailed photos and a video.

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I love how a simple Rava Laddu can rescue a hectic evening. My quick Sooji Ladoo Recipe, complete with detailed photo and video recipe, shows how a couple of pantry staples turn into something festive fast.

I use fine rava / sooji and freshly grated coconut for the texture and bite, thats it, nothing fancy to hide. This Indian Laddu Recipe is perfect for Diwali or when friends drop by and you want sweets without a long fuss.

I still make ugly shaped laddus sometimes but they vanish in minutes, so whatever, they work.

Ingredients

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Rava / sooji: Fine semolina mainly carbs and some protein, gives body and mild nutty taste.
Coconut: Adds healthy fats and fibre, brings moisture, tropical sweetness and chewy bits.
Powdered sugar: Straight sweetener, mostly simple carbs, adjusts sweetness but adds no real nutrition.
Ghee: Clarified butter rich in fat soluble vitamins, gives aroma and rich binding.
Cardamom: Aromatic spice, very low calories, adds warm floral flavor and sweet hint.
Cashews: Give healthy fats and protein, crunchy texture, toasty nutty contrast.
Raisins: Tiny natural sweets, some fibre and iron, burst of chew and moisture.

Ingredient Quantities

1 cup rava / sooji (fine semolina)

1/2 cup freshly grated coconut or 1/2 cup dessicated coconut

3/4 cup powdered sugar (adjust to taste)

1/2 cup ghee, melted

2 to 3 tablespoons milk (optional)

8 to 10 green cardamom pods, crushed or 1/2 teaspoon cardamom powder

2 tablespoons cashew nuts, broken or chopped

1 tablespoon raisins (optional)

Pinch of salt

1/8 teaspoon baking soda (optional)

How to Make this

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1. Heat 1 tablespoon ghee in a heavy pan on medium heat, fry cashew pieces till light golden, add raisins and fry for 30 seconds, remove and keep aside so they dont burn.

2. Add the remaining ghee to the same pan, lower the heat to medium low and add 1 cup rava, roast stirring constantly for about 6 to 8 minutes till fragrant and slightly golden, dont rush it or it will burn.

3. Add 1/2 cup freshly grated coconut or dessicated coconut to the roasted rava and roast another 2 to 3 minutes till the coconut loses raw smell; if using dessicated coconut you need less time.

4. Turn off the heat and let the mixture cool for 3 to 4 minutes so it is warm not piping hot.

5. Crush 8 to 10 green cardamom pods, or measure 1/2 teaspoon cardamom powder, and keep ready along with a pinch of salt.

6. Transfer the warm rava coconut mix to a bowl, add 3/4 cup powdered sugar (adjust to taste), the crushed cardamom, pinch of salt and 1/8 teaspoon baking soda if using. Mix well so sugar blends evenly.

7. Add the fried cashews and raisins into the bowl and give a quick mix.

8. Pour the remaining warm melted ghee little by little while mixing and press a small portion in your palm to check binding; if the mixture holds together its good. If it is too dry add 2 to 3 tablespoons warm milk to help bind, or dissolve the baking soda in the warm milk before adding for softer laddus.

9. Grease your palms with a little ghee and shape the warm mixture into round laddus, pressing firmly so they hold; if the mix cools down and crumbles, warm it slightly and try again.

10. Let the laddus cool completely and store in an airtight container; they keep well for about a week with dessicated coconut and a few days if you used fresh coconut.

Equipment Needed

1. Heavy bottomed skillet or heavy pan, medium sized (8 to 10 inch)
2. Wooden spoon or silicone spatula for stirring and pressing
3. Measuring cups and measuring spoons for rava, sugar, ghee and baking soda
4. Large mixing bowl for combining everything
5. Box grater or fine grater for fresh coconut, or a small bowl if you use dessicated coconut
6. Small plate or heatproof bowl to keep the fried cashews and raisins aside
7. Mortar and pestle or spice grinder to crush cardamom, or a small knife and cutting board
8. Small bowl and teaspoon to hold and pour the melted ghee (and to mix in milk if needed)
9. Airtight container or tin for cooling and storing the laddus

FAQ

Q: How do I know when the rava is roasted enough? A: Roast on medium-low, stirring often, till it smells nutty and turns light golden, about 6 to 8 minutes. Dont let it brown or it will taste bitter. Roast nuts separately till golden.

Q: Can I use dessicated coconut instead of fresh coconut? A: Yes. Use the same amount. Dessicated coconut makes the mix drier so add a little extra ghee or 1 to 2 tbsp milk if it feels crumbly. If dessicated is coarse, pulse it fine in a blender first.

Q: Why is baking soda optional and when should I use it? A: A tiny pinch (1/8 tsp) lightens the laddus and makes them a bit softer. Only use if you want a fluffier texture, mix it well into the warm rava so it distributes evenly, otherwise skip it.

Q: My mixture is too crumbly or too wet how do I fix it? A: For crumbly, add 1 tbsp warm milk or a little melted ghee at a time and press, it should hold. For too wet, roast a spoon of rava and fold it in or add a bit more powdered sugar. Grease your palms with ghee to shape, press firmly to form round laddus.

Q: How long will these laddus keep and how should I store them? A: Store in an airtight container at room temp for up to 5 to 7 days, or in the fridge for 2 to 3 weeks. If chilled they firm up, bring to room temp before serving so theyre soft again.

Q: Can I swap sugar for jaggery or make a sugar free version? A: Yes jaggery works great, grate or melt it and strain before mixing, reduce a bit since jaggery is sweeter and moist. For sugar free try monk fruit or erythritol blends but texture will change so test a small batch first.

Rava Laddu Recipe Substitutions and Variations

Rava / sooji: if you dont have fine semolina, use coarse semolina but pulse briefly in a blender to make it finer, or swap with rice rava (rice semolina) for a gluten free version; almond flour also works but the laddu will be softer and you may need less ghee.
Freshly grated coconut / desiccated coconut: frozen grated coconut or coconut milk powder are good swaps, or use finely chopped toasted almonds for a non-coconut option; increase binding (a little milk or ghee) if using nuts.
Powdered sugar: replace with powdered jaggery (gud) for a caramel note, or use maple syrup or honey but reduce added milk and chill the mixture so the laddus hold shape.
Ghee: use unsalted melted butter for similar richness, or neutral oil (like light olive or refined coconut oil) for a dairy free option; if using oil, refrigerate the mixture briefly before shaping so they hold better.

Pro Tips

1) Roast rava slowly on low heat till you can smell it, dont rush it or it will go bitter. A light golden color and a warm, nutty smell are your cue, not time on the clock.

2) Fresh coconut gives moist, soft laddus but cuts storage time. If you use fresh, reduce extra liquid and shape while still warm. Dessicated coconut needs less roasting and makes the laddus drier, so add moisture sparingly.

3) Fry nuts and raisins briefly and remove them early so they dont burn. For plumper raisins soak them a few minutes in warm milk or ghee before tossing in, it gives better texture and flavor.

4) Always test binding by pressing a small ball in your palm. If it crumbles, add warm milk a teaspoon at a time or a tiny bit more melted ghee. If you want softer, aerated laddus dissolve the baking soda in warm milk before mixing.

5) For best aroma grind cardamom fresh and fold in at the end, and use powdered sugar for smoother texture; if your sugar is grainy pulse it briefly in a blender. Store airtight, and if the mix cools and crumbles warm it gently and try again.

Rava Laddu Recipe

Recipe by Jot Punji

0.0 from 0 votes

I’m sharing my Sooji Ladoo Recipe that uses simple pantry staples like rava, sugar and coconut to create a quick Diwali sweet, complete with detailed photos and a video.

Servings

servings

Calories

322

kcal

Equipment: 1. Heavy bottomed skillet or heavy pan, medium sized (8 to 10 inch)
2. Wooden spoon or silicone spatula for stirring and pressing
3. Measuring cups and measuring spoons for rava, sugar, ghee and baking soda
4. Large mixing bowl for combining everything
5. Box grater or fine grater for fresh coconut, or a small bowl if you use dessicated coconut
6. Small plate or heatproof bowl to keep the fried cashews and raisins aside
7. Mortar and pestle or spice grinder to crush cardamom, or a small knife and cutting board
8. Small bowl and teaspoon to hold and pour the melted ghee (and to mix in milk if needed)
9. Airtight container or tin for cooling and storing the laddus

Ingredients

1 cup rava / sooji (fine semolina)
1/2 cup freshly grated coconut or 1/2 cup dessicated coconut
3/4 cup powdered sugar (adjust to taste)
1/2 cup ghee, melted
2 to 3 tablespoons milk (optional)
8 to 10 green cardamom pods, crushed or 1/2 teaspoon cardamom powder
2 tablespoons cashew nuts, broken or chopped
1 tablespoon raisins (optional)
Pinch of salt
1/8 teaspoon baking soda (optional)

Directions

Heat 1 tablespoon ghee in a heavy pan on medium heat, fry cashew pieces till light golden, add raisins and fry for 30 seconds, remove and keep aside so they dont burn.
Add the remaining ghee to the same pan, lower the heat to medium low and add 1 cup rava, roast stirring constantly for about 6 to 8 minutes till fragrant and slightly golden, dont rush it or it will burn.
Add 1/2 cup freshly grated coconut or dessicated coconut to the roasted rava and roast another 2 to 3 minutes till the coconut loses raw smell; if using dessicated coconut you need less time.
Turn off the heat and let the mixture cool for 3 to 4 minutes so it is warm not piping hot.
Crush 8 to 10 green cardamom pods, or measure 1/2 teaspoon cardamom powder, and keep ready along with a pinch of salt.
Transfer the warm rava coconut mix to a bowl, add 3/4 cup powdered sugar (adjust to taste), the crushed cardamom, pinch of salt and 1/8 teaspoon baking soda if using. Mix well so sugar blends evenly.
Add the fried cashews and raisins into the bowl and give a quick mix.
Pour the remaining warm melted ghee little by little while mixing and press a small portion in your palm to check binding; if the mixture holds together its good. If it is too dry add 2 to 3 tablespoons warm milk to help bind, or dissolve the baking soda in the warm milk before adding for softer laddus.
Grease your palms with a little ghee and shape the warm mixture into round laddus, pressing firmly so they hold; if the mix cools down and crumbles, warm it slightly and try again.
Let the laddus cool completely and store in an airtight container; they keep well for about a week with dessicated coconut and a few days if you used fresh coconut.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.