rava laddu

Rava Laddu Recipe (Rava Ladoo)

Updated: May 12, 2024, By Swasthi, Comments, Jump to Recipe

Rava Laddu is a South Indian Sweet made with semolina, sugar, ghee, cashews and raisins. Rava is the Indian term for semolina & laddu are sweet balls. Also known as suji ladoo in other parts of India, these are usually made during festivals & are great to gift. These rava ladoo are delicious, aromatic and have a melt in the mouth texture with a slight crunch.

rava laddu

Rava laddu are sweet balls made primarily with semolina (rava, suji) as the main ingredient. Various ingredients like ghee, coconut, sugar, jaggery, cardamoms, cashews and raisins are also used. These are traditionally made during Indian festivals like Ganesh Chaturthi, Navaratri, Diwali and Sankranti.

Ladoos are Indian traditional ball shaped sweets made with flour, sugar, cardamom powder and pure ghee. In rava laddu recipe, flour is replaced with fine semolina which is the star ingredient. While these are immensely popular in the Telugu speaking state of Andhra Pradesh, these are also made in other South Indian states of Tamil nadu, Karnataka and even in the western Indian state of Maharashtra.

There are a few different ways of making these rava ladoos. In Maharashtrian cuisine it is made with sugar syrup. In this post I share my Mom’s recipe, made in Andhra style. Like Besan ladoo these are also made with only pure ghee and no water, sugar syrup or milk is used. So they have a good shelf life and can be stored at room temperature for a month.

However if you do not prefer ghee at all you can still make these with milk. But the texture of the ladoos made with milk is different. So if you want to make rava ladoo with milk, make the mixture & store it in a jar for up to a month. When needed just take a portion of this to a bowl and bind it with some milk. It only takes 5 to 6 mins to bind 4 to 5 ladoos. These rava ladoos can also be made vegan by using thin warm coconut milk.

More ladoo recipes
Coconut ladoo
Besan ladoo
Boondi ladoo

How to Make Rava Laddu (Stepwise photos)

Roast Semolina

1. To a heavy bottom pan, add 1 cup semolina and ¼ cup desiccated coconut. Begin to dry roast on a medium heat stirring continuously for even roasting.

roasting rava in a heavy bottom pan

2. After 6 to 7 minutes you will begin to smell it good. Turn off the stove. Rava should be crunchy& light at this stage. It should get an even light golden color & do not brown it. Keep this aside to cool.

cooling roasted rava to make laddu

3. Meanwhile add ¾ cup + 1 tablespoons sugar (165 grams) to a grinder jar. If you prefer less sweetness, you can reduce it. I use as mentioned. Also add cardamom powder or 3 whole cardamoms.

sugar and cardamoms in a grinder jar

4. Grind it to a fine powder. Let the sugar rest in the jar for 3 to 4 mins.

semolina added to grinder jar

5. Then add roasted semolina and coconut. Grind it again well. Take a generous pinch of this powdered semolina and taste test it. It should be slightly coarse and not too coarse. You should feel the slight crunch in the semolina. If it is too coarse then grind it further for a little longer.

powdered sugar and rava in a grinder jar

6. Transfer to a large mixing bowl and keep aside. If you prefer to use milk, then transfer this to a clean air tight jar and store it. When needed, add some roasted nuts and pour little warm milk and bind it.

transfer rava ladoo mixture to a mixing bowl

Fry Nuts

7. Pour 4 tbsps + ¾ tablespoon ghee to a hot pan. Add cashews and fry them until light golden. Then add raisins and give a good stir. Turn off.

frying cashews in ghee to make rava laddu

8. The residual heat will fry the raisins further.

fried cashews and raisins in ghee to make rava ladoo

Shape Rava Ladoo

9. Then pour this hot ghee along with nuts & raisins to the rava ladoo mix. Ensure you don’t use your hand immediately as the ghee is very hot. Use a spoon and mix it well to incorporate with the mix.

mixing dry ingredients with ghee and nuts with a spoon

10. Then use your clean dry hand and mix everything well.

rava laddu mixture ready for binding

11. While the mixture is still slightly hot, take small portions of this to your palm and press down well to bind it. You will need to press down each rava ladoo at least for 60 to 90 seconds. (Check video). If the mixture does not bind well to ladoo, heat a few tablespoons of ghee and pour the hot ghee & mix. You can also use milk. I did not use more ghee or milk but this may vary depending on the temperature or weather conditions.

pressing down the mixture to make rava ladoo

11.Cool them completely. Store in an air tight jar and keep in a dry place free from moisture. They will last for a minimum of 1 month.

rava ladoo kept for cooling

Ingredients & Substitutes

Coconut (fresh vs copra vs desiccated coconut): My mom always made these with copra (dried coconut) as it is more nutritious. You can use desiccated coconut or copra.

If you want to use fresh coconut, then dry roast it separately on a very low heat until all the moisture evaporates. Ladoos may not keep good for more than 7 days. So refrigerate them.

Ghee (ghee vs milk): Please use good quality ghee. I prefer this homemade ghee. Do not use overcooked ghee as it alters the flavor of ladoos & the taste of ghee will be overpowering.

For a low fat ladoos, you may use half ghee and half milk for binding or only milk but that alters the texture and flavor. In this case use up the ladoos on the same day.

Semolina (fine suji vs broken wheat): To make these most commonly, Bombay rava (upma rava) is used. But they can also be made with chiroti rava.

If you do not have Bombay rava and want to use broken wheat or daliya then simply grind the rava first in a blender until coarse and then roast it. You have to roast the rava a little longer. With broken wheat you have more of a nutty aroma due to the bran.

Sweetener (Sugar vs jaggery): Sugar is the best sweetener for these rava laddu. But you can use jaggery if you want. It won’t taste the same and in fact none at home liked these with jaggery.

If you taste the sugar version you may not like the jaggery suji ladoos. Store bought jaggery powder is the best and avoid using ball jaggery.

Nut powder: For a more nutty rava ladoos, substitute coconut with almond or cashew meal. For this you can use toasted nuts, blend them in your blender first and set aside. Then powder the sugar.

rava laddu - south indian suji ladoo

Pro Tips

Frying rava: The key to making good rava laddu is to fry the rava well on a low to medium flame. It should begin to smell good, aromatic & not have a raw flavour. Do not brown it as the aroma completely changes. Also use a heavy bottom pan.

Texture of rava ladoo mixture: Rava ladoo is not made with fine powder. The main taste comes from the slightly crunchy rava in the ladoos. So always powder the roasted rava to a slight coarse powder and not super fine.

If you make it fine like flour, the ladoos will stick to the mouth while you eat.

rava ladoo


Can I make rava laddu with wheat rava or daliya?

Yes you can use whole wheat rava or daliya which is the broken wheat. To use this, grind the rava to a coarse texture in a small grinder and then roast it as mentioned in the recipe. But note that this takes a little longer than roasting the semolina. Since it has more bran the ladoos will taste nutty and has more aroma of the bran/ wheat.

Can I use oil for making rava ladoo?

I won’t suggest using oil for these ladoos. Instead use milk for binding the ladoos, dry roast the semolina and nuts. But you will miss the aroma of ghee.

How can I make vegan rava laddu?

Dry roast semolina and nuts and avoid ghee. For binding use coconut milk. You can also grind half cup coconut with ¼ cup water until smooth. Extract the coconut milk by strain it through a muslin cloth. Start with only 3 tbsps and add more if required. Note these ladoos are good to consume immediately or within a few hours.

Can I use jaggery to make these rava laddu?

Yes you can use but the taste will be completely different. You can simply blend powdered jaggery with powdered rava. Then add hot ghee and mix well to form ladoos.

Why did my ladoos not set or bind?

Ghee is the only binding ingredient used here. If your ladoos does not set well it means enough ghee has not been used. Melt more ghee and add only a tbsp. at one time and try to bind them. The other reason can be that you did not put enough pressure to bind the mixture. This mixture requires little pressure from your hands to bind well.

How to store these rava laddu?

Store them in an air tight jar at room temperature for a month. If you use fresh coconut, jaggery or milk in the recipe then the shelf life will be lesser. So refrigerate them.

Related Recipes

Recipe Card

Rava Laddu Recipe | Rava Ladoo

4.98 from 268 votes
Rava laddu is a South Indian sweet made with semolina, powdered sugar, nuts and ghee. These are aromatic, taste delicious & are easy to make.
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For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Servings11 rava ladoos

Ingredients (US cup = 240ml )

  • 1 cup rava (160 grams, semolina or suji) (refer notes)
  • ¾ cup sugar + 1 tablespoon (165 grams, for less sweet reduce by 1 to 2 tbps)
  • ¼ cup desiccated coconut or copra (25 grams, optional)
  • ¼ cup ghee + (¾ tablespoon) (refer notes)
  • 1 teaspoon cardamom powder (or 5 cardamom pods)
  • 10 raisins
  • 10 cashews (broken)



  • Add semolina & desiccated coconut to a pan and dry roast it on a medium to low flame stirring constantly for 6 to 7 mins.
  • It has to be evenly light golden without browning or burning. When it turns aromatic, light and crunchy, turn off the stove. Transfer this to a plate & cool down.
  • To a grinder jar, add sugar and cardamoms. Grind it to a fine powder and rest it in the jar itself for 2 to 3 mins.
  • When the semolina cools down, add it to the same grinder jar.
  • Grind to a slightly coarse powder. Taste test this. It has to be slightly coarse and not very coarse. If it is too coarse the ladoos will not bind.Transfer this to a mixing bowl.
  • Pour ghee in a hot pan. Add cashews & fry on a medium flame until light golden.
  • Then add the raisins and stir for 30 seconds. Turn off the heat.
  • Pour this hot ghee along with nuts and raisins to the rava laddu mixture.
  • Stir it with a spoon and not use your hand yet as it is too hot.

How to Make Rava Laddu

  • Once the ghee incorporates well, use your hand and mix everything well.
  • Take small portions of this mixture to your palm and press down hard with your finger to form a ball. (Check video).
  • Form the ladoos while the mixture is still hot. You will be able to make 10 to 11 rava laddus. If the mixture does not bind well, heat more ghee or milk in the same pan and add it to the mixture, 1 tablespoon at one time until you are able to do it. I did not use any more.
  • Store them in an air tight jar at room temperature and use up within a month.


  • Use fine semolina also known as Bombay rava or upma rava.
  • If you prefer to use only milk and avoid ghee completely, then read my tips in the post.
  • If you use copra you may not need the extra 3/4 tablespoon ghee as copra releases some oil when powdered.
  • This recipe is not forgiving, so stick to the measurements. If you change the quantities the mixture may not bind to ladoos.
  • Bind the mixture to ladoos when the mixture is slightly hot. It won’t bind if the mixture cools down as the ghee hardens.
  • I use the same quantity of ghee mentioned in the recipe. But it may vary slightly depending on the temperature or weather conditions.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.


NUTRITION INFO (estimation only)

Nutrition Facts
Rava Laddu Recipe | Rava Ladoo
Amount Per Serving
Calories 165 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 10mg3%
Sodium 1mg0%
Potassium 51mg1%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 14g16%
Protein 2g4%
Calcium 3mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Rava Laddu Recipe (Rava Ladoo)

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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5 stars
Amazing and easy to follow recipe!! Family loves it! Thanks ?

5 stars
Thank you for the recipe. I tried making it for the first time and simply Loved it! Thank you ?

Hello Swasthi, the only rava I have is the coarse sooji from Rajdhani brand. Is it okay to use it? Thank you and have a great day.

okay thank you! By the way is the Rajadhani suji okay with making your rava barfi recipe? Thanks again.

5 stars
Happy Diwali Swasthi,

Great recipe thank you. However, I used rava and its a bit too crunchy. I must have used the wrong type (too coarse) is there any way to fix that?


5 stars
Happy Diwali Swasthi.
I made rava ladoo for the first time. I splashed some hot milk while binding and they turned out delicious. Thank you

5 stars
Delish!! I am a newly wedded to a Tamilian man. Have been following your recipes for quite sometime and they are all husband approved. These Rava ladoos turned out awesome. Thank you for helping us

Hi Swasti garu last three years nundi me blog follow avuthunna every thing is awesome and easy to follow but ivala laddu try chesa ghee baga ekkuva indi so laddu raledu any quick fixes??
Thank you

5 stars
Thanks so much…I have tried few other recipes..but always failed.mi stuck to the measurements strictly and it turned out awesome…thanks for the wonderful fail proof recipe

After completing step 5, can I keep the complete mixture to keep the laddos another time. How long would I be able to keep the mixture ?
Thanks in advance. Trying to plan in advance.

4 stars
Easy to prepare. Thank you for sharing the recipe.. I only found them to be a bit more on the sweeter side, apart from that it’s a great recipe.. definitely must try. ?

5 stars
Nice and easy recipe! My son loved the laddoos. I used Jaggery powder instead of sugar though, for a healthier substitute. Thank you for sharing these wonderful recipes!!

5 stars
today done, excellent taste. thank you

5 stars
Turned out great

I followed the exact recipe. But I couldn’t bind my laddus. Added some more melted ghee. But no luck. What’s wrong?

5 stars
I used a couple of tablespoons of hot milk (one at a time) to help bind it… it could be that the semolina was too coarse… my blender couldn’t make it finer…
Also I used butter not ghee.

Video of rava laddu

4 stars
Oh the recipe seems yummy. The sooji ke Laddu is something I have never even thought of making because its rarely liked by my family members.
But your recipe is forcing me to do that 🙂
Thanks a lot for sharing !

5 stars
Hi Swasthi, loving your recipes. Tried rava ludoo. Taste is excellent but they didn’t bind together. I think the reason is suji is coarse. I thought it was fine. Actually I have seen only one type of sooji here in Pakistan so idk if it’s coarse or fine. Thanks anyway

Did a variation with brown sugar

5 stars
Hi Swasthi, made rava ladoo very first time..it came very well..your receipes are so easy to follow..thank you very much..God bless?

Hello…can we use dry coconut instead of fresh coconut for this recipe? By the way I like all of ur recipes and most of all new recipes I tried, it’s from u. .thank u..

Can I use butter instead of ghee ?

Can I take bansi rava ( yellow rava) .