Rava Ladoo Recipe | Rava Laddu Recipe | Sooji Ladoo | Suji Laddu

Powder the sugar: Blend the granulated sugar in a grinder until it is fine and powdery. Set aside.

Roast rava: Roast the rava on medium to medium-low heat in a heavy-bottomed pan until aromatic but not browned (approximately 8-10 minutes).

Roast the wheat flour: Add the whole wheat flour to the same pan and continue roasting on medium-low heat for another 6-8 minutes. Both flours should have a nutty aroma but remain light in color.

Add ghee: Pour in the ghee and mix well, coating the mixture evenly.

Add Nuts: Add the cashews and raisins and sauté for a minute until well combined.

Cool slightly: Switch off the heat and allow the mixture to cool until it is just warm - warm enough to handle but not hot.

Mix in sugar and cardamom: Add the powdered sugar and cardamom powder to the roasted rava mixture. Mix thoroughly until everything is well combined and the mixture can hold its shape.

Shape the ladoos: Take small portions of the mixture in your palm (I use a cookie scoop for equal portions). Press firmly between your fingers and palm for at least 60-90 seconds (check video) to form a rough ball. Press a raisin on top for garnish, press again firmly, and smooth it out by gently rolling between both palms.

The warmth of your hands helps melt the ghee and bind the mixture. If the mixture feels too dry, add a teaspoon of warm ghee or milk at a time, mix and then try rolling the ladoos. If the mixture has cooled, gently reheat it for a few seconds until it’s just warm to the touch (do not overheat).

Repeat with the remaining mixture. This recipe yields approximately 16 small, bite-sized ladoos.

Equipment Needed

Spice Level:

Dietary