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Rava Laddu

Celebrate life's special moments with Rava Laddu: A sweet made with semolina & sugar. Perfect for Diwali or any other festival.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 24


  • 1.5 cups Rava/Sooji/Semolina
  • ¾ cup Granulated Sugar
  • ¾ cup Grated Coconut fresh or frozen thawed
  • 8 tbsp + 2 tsp Melted Ghee/Clarified Butter divided
  • 2 pods Cardamom husked and powdered
  • 6-7 tsp Milk or as required

For Garnish

  • 1 tsp Milk
  • a pinch Saffron
  • 4-5 Pistachios crushed

Equipment Required

  • Kadhai/Pan
  • Saute Spatula
  • Mortar & Pestle
  • Food Processor/Mixer-Grinder
  • Measuring cups & spoons
  • Tray/plate
  • Small bowl


  • Add a pinch saffron to one teaspoon milk and let the saffron impart it beautiful yellow color to the milk, while you are preparing the rest of the stuff.
  • Heat 1 tsp ghee in the kadhai over medium high heat. Add the rava to the melted ghee and roast the rava well. This step would take about 6-7 minutes. You will know the rava is roasted well when it changes color lighly and it will become aromatic.
  • To the same kadhai, add sugar and mix well. Let it remain on the stove for another couple of minutes. See recipe notes.
  • Transfer the rava and sugar mixture to a tray/plate and let it cool down to room temperature.
  • Add another teaspoon ghee to the kadhai and add the grated coconut to it. Roast the coconut for a couple of minutes, making sure it does not brown. Remove from the heat.
  • Coarsely powder the rava-sugar mixture using the food processor or mixer-grinder.
  • Mix the powdered rava sugar mixture with the roasted coconut.
  • Add the powdered cardamom and mix well.
  • Measure 8 tbsp of melted ghee and add it to the above mixture and mix well.
  • Sprinkle milk, little by little, so that the mixture becomes moist. Divide the mixture into 24 equal portions. (I used my tablespoon to help me measure out the portions equally). Make laddus by pressing the mixture tightly between your palm and shaping them into small balls as you do so.
  • Once all your laddus are prepared, dab a little bit of the saffron soaked milk on the laddu. Sprinkle some crushed pistachios on top.


The granulated sugar that we get in India has bigger granules than what I get here in the US. If that is the case, mixing sugar and rava becomes a two step process. Coarsely grind the roasted rava and sugar separately before you mix them.