Now that Navratri is winding down it is time to think of Diwali. How time flies! While I have a great Collection of Diwali Recipes on the blog, I realised that it is missing some popular recipes; like Rava Laddu. So here I am to set that right.

Rava Laddu | Suji Ladoo
Rava Laddu | Suji Ladoo

My mother always made Rava Laddu without milk, using just ghee as the binding factor. This version can also be stored for much longer than the one with milk and so you can make it a few days before Diwali. The best part about Rava Laddu is that all ingredients are easily available in an Indian home; rava (semolina), ghee, sugar, cashew and raisins (kishmish). So you can even make this when you have last minute guests.

Do try my recipes for other easy laddus:

How to Make Rava Laddu | Suji Ladoo Without Coconut and Milk

  1. Roasting the Rava
    1. Over a low flame, heat a large kadhai or pan till it is warm.
    2. Add 1 cup rava and roast while stirring constantly for 2 to 3 minutes till it just starts to change colour. You really have to keep stirring constantly as rava tends to burn quickly. Also ensure it does not turn brown.

    3. Transfer the roasted to a plate or a large bowl to cool.
  2. Grind the Sugar
    1. In the meantime, peel 4 cardamom pods. I add the cardamom peel to the container that holds my tea powder. I love the aroma it imparts to the tea. 🙂
    2. In the coffee grinder or chutney grinder, grind the cardamom seeds with 1-2 tbsp sugar till you get a fine powder.
    3. Now add 1/2 cup sugar to the mix and grind to a fine powder. If you want smooth laddus: Add the roasted semolina to the sugar and grind to a fine powder. I prefer the grainy texture to my Rava Laddu and so did not do this.
  3. Fry the Cashews and Raisins
    1. In a large ladle, over low heat, melt 1 tbsp ghee.
    2. Add the cashew pieces and raisins.
    3. Stir-fry till the cashew pieces turn light golden brown and the raisins (kishmish) have puffed up a little.
  4. Melt the Ghee
    1. Just before you are ready to make the laddus, over low heat, melt 1/3 cup ghee.
  5. Making the Rava Laddu Mix
    1. After the rava cools a bit, add the fried cashews and raisins to the rava. Mix well.
    2. Next, add the powdered sugar and mix well.
    3. Now pour in 1/3 cup of melted ghee.
    4. Mix well. The rava will be like damp sand at this point and will hold shape when pressed hard in a fist.

  6. Shaping the Rava Laddu
    Note
    : You have to do this immediately after mixing the ghee and while the rava mix is still warm.
    1. Scoop 2 tbsp of the mix into your palm.
    2. Using your fist, press the mix into a round shape. You need to use just enough pressure to form a firm round ball. If you press too hard, the laddu will break.
    3. Gently place each Rava Laddu into a plate. Keep some distance between the laddus because at this stage they are fragile and will break easily.
    4. Repeat to make all the laddus.
  7. Let the Rava Laddu rest for about 1 hour. The ghee in the mix will solidify and the laddus will become firm.
  8. Store in a dry, air-tight container.
Rava Laddu
Rava Laddu

Recipe for Rava Laddu

Easy Rava Laddu | Suji Ladoo | Rava Ladoo (Without Milk and Coconut)

Rava Laddu is a great favourite in my home and I use this recipe to make Rava Laddu without any milk or coconut so that they have a long-shelf life. This is especially important during Navratri and Diwali when I make these Rava Ladoos in advance to share with visiting family and friends.
Prep Time 5 mins
Cook Time 10 mins
Making the Laddus 15 mins
Course Dessert, Snack
Cuisine Andhra, Indian, Maharashtra
Servings 12 Laddus
Equipment
  • Kadhai or Wok
  • Bowl
  • Plate
Ingredients
  
  • 1 Cup Barik Rava, Fine Rava or Semolina
  • 1/2 Cup Sugar
  • 1/3 Cup Ghee (+ 1 tbsp to fry the cashews and raisins)
  • 1 tbsp Cashews or Kaju (Split into small pieces)
  • 1 tbsp Raisins or Kishmish
  • 4 to 5 Green Cardamoms (or 1/4 tsp Cardamom Powder)
Instructions
 
Roast the Rava
  • Over a low flame, heat a large kadhai or pan till it is warm.
  • Add 1 cup rava and roast while stirring constantly for 2 to 3 minutes till it just starts to change colour. You really have to keep stirring constantly as rava tends to burn quickly. Also ensure it does not turn brown.
  • Transfer the roasted rava to a plate or a large bowl to cool.
Grind the Sugar
  • In the meantime, peel 4 cardamom pods.
  • Grind 1/2 cup sugar and cardamom seeds together to a fine powder. At this stage, you could also grind the semolina along with the sugar to get a fine powder. I prefer the grainy texture to my Rava Laddus and so did not do this.
Fry the Cashews and Raisins
  • In a large ladle, over low heat, melt 1 tbsp ghee.
  • Add the cashew pieces and raisins.
  • Stir-fry till the cashew pieces turn light golden brown and the raisins are puffed up.
Melt the Ghee
  • Over low heat, melt 1/3 cup ghee.
Making the Rava Laddu Mix
  • After the rava cools, add the powdered sugar as well as the fried cashews and raisins to the rava. Mix well.
  • Now pour in 1/3 cup of melted ghee.
  • Mix well. The rava will be like damp sand at this point and will hold shape when pressed hard in a fist.
Making the Rava Ladoo (Do this immediately after mixing in the ghee)
  • Scoop 2 tbsp of the mix into your palm.
  • Using your fist, press the mix into a round shape. You need to use just enough pressure to form a firm round ball. If you press too hard, the laddu will break.
  • Gently place each Rava Laddu into a plate. Keep some distance between the laddus because at this stage they are fragile and will break easily.
  • Repeat to make all the laddus.
  • Let the Rava Laddu rest for about 1 hour. The ghee in the mix will solidify and the laddus will become firm.
Storage Tips
  • Store in a dry, air-tight container. The Rava Ladoos last a week or more when stored properly.
Keyword Diwali Sweets, Rava Laddu, Rava Ladoo, Suji Laddu, Vegetarian
Suji Laddu | Rava Ladoo
Suji Laddu | Rava Ladoo

This recipe was first posted in October 2016 and has now been updated with better pics and a recipe card.

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