Rava Laddu (also known as Sooji Laddu or Semolina Laddu) is a classic Indian sweet made with roasted semolina, sugar, ghee, and aromatic spices. It’s a festival favorite — quick to prepare, rich in flavor, and beginner-friendly, with no sugar syrup involved.
In this recipe, I use a mix of ghee and condensed milk for soft, smooth laddus that hold their shape beautifully. This method gives a melt-in-the-mouth texture, making it perfect for Diwali, Navratri, or any festive occasion.
Jump to:
Previously, I shared Coconut Burfi and Butter Murukku, which involve sugar syrup checks and shaping/frying. But starting today, I’m sharing a series of no-fail, easy Indian sweets, beginning with this rava laddu.
About this recipe
My version of rava laddu is inspired by maaladu — a traditional sweet made with powdered roasted gram and sugar. Similarly, I roast the rava, powder it, and combine it with powdered sugar, ghee, and condensed milk. There’s no need to make sugar syrup, which makes this method faster and easier, especially for beginners.
Powdering the roasted semolina ensures a smooth, melt-in-the-mouth texture, and using condensed milk slightly reduces the sugar quantity while improving the binding.
Why you’ll love this recipe
- No sugar syrup required
- Perfect texture every time
- Beginner-friendly method
- Customizable for flavor & texture
Ingredients required
Here’s a quick overview of what you’ll need:
- Rava (Semolina): Use fine or semi-fine semolina for the best texture. Very coarse rava won’t yield smooth laddus. Roasting enhances aroma and removes raw taste.
- Sugar: White sugar, powdered for smooth blending with rava.
- Saffron & Cardamom: These classic Indian flavor enhancers give a lovely aroma and subtle warmth.
- Ghee: Adds richness, aroma, and traditional flavor. It also helps bind the mixture when warm.
- Condensed Milk: Adds moisture and mild stickiness, making the mixture easy to shape without sugar syrup.
- Cashews: Roasted cashews provide crunch and a nutty flavor. You can use other nuts or raisins, too.
Variations & VVK Tips
- Skipping condensed milk: Increase sugar to ¾ cup.
- Cashews: I use 3 tbsp for a nutty bite. You can reduce it to 2 tbsp for easier shaping. Broken pieces mix in more evenly.
- Ghee: Roast cashews in 2 tbsp ghee and add the remaining ghee later if needed. If the mixture dries, add warm ghee or a splash of warm milk.
- Texture preference: Pulse rava coarsely for a slightly gritty texture or powder finely for a smooth, melt-in-the-mouth version.
Storing rava laddu
Because this recipe uses condensed milk, the laddus may firm up in the refrigerator as the ghee and milk solids set.
- At room temperature: Store in an airtight container for 3–4 days (in a cool, dry place).
- In the fridge: Store well-covered to extend shelf life. Bring to room temperature for 15–20 minutes before serving to restore softness.
How to make rava laddu
- Roast the rava over medium-low heat for 4–5 minutes, until aromatic but not browned. Turn off the heat, add saffron strands, and let them infuse. If using a cast-iron pan, transfer the rava immediately to avoid over-roasting in residual heat.
- Grind sugar and cardamom into a fine powder. Transfer to a mixing bowl.
- Powder the roasted rava with saffron strands (smooth or slightly coarse, as preferred) and add it to the sugar mixture.
- Heat 4 tbsp ghee in a small pan. Add broken cashews and roast until golden. Pour the hot ghee-cashew mixture over the rava and sugar.
- Add condensed milk. Mix carefully (with a spoon or by hand once slightly cool). When warm, shape into laddus. If the mixture is too dry, add a little warm ghee or milk. I used the full 5 tbsp of ghee.
Recipe Notes
- Don’t skip roasting the rava — it’s crucial for aroma and flavor.
- Shape the laddus while the mixture is warm for the best binding.
- Use fine or semi-fine semolina for a smooth texture.
- If skipping the condensed milk, increase the sugar to ¾ cup and use the same amount of ghee.
More laddu recipes
Loved this recipe?
If you try this rava laddu, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest or Instagram or join my Facebook Group for recipe updates and simple Indian meal ideas.
📖 Recipe
Easy Rava Laddu Recipe | Sooji Laddu | Melt-in-the-Mouth Indian Sweet
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- 1 cup rava semolina – fine or semi-fine
- 1 pinch saffron strands
- ⅔ cup sugar
- 3 green cardamom pods
- 5 tbsp ghee divided
- 3 tbsp cashews broken
- 2 tbsp condensed milk
Instructions
- Roast the rava over medium-low heat for 4–5 minutes, until aromatic but not browned. Turn off the heat, add saffron strands, and let them infuse. If using a cast-iron pan, transfer the rava immediately to avoid over-roasting in residual heat.
- Grind sugar and cardamom into a fine powder. Transfer to a mixing bowl.
- Powder the roasted rava with saffron strands (smooth or slightly coarse, as preferred) and add it to the sugar mixture.
- Heat 4 tbsp ghee in a small pan. Add broken cashews and roast until golden. Pour the hot ghee-cashew mixture over the rava and sugar.
- Add condensed milk. Mix carefully (with a spoon or by hand once slightly cool). When warm, shape into laddus. If the mixture is too dry, add a little warm ghee or milk. I used the full 5 tbsp of ghee.
Video
Notes
- Don’t skip roasting the rava — it’s crucial for aroma and flavor.
- Shape the laddus while the mixture is warm for the best binding.
- Use fine or semi-fine semolina for a smooth texture.
- If skipping the condensed milk, increase the sugar to ¾ cup and use the same amount of ghee.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Leave a Reply