Rava laddoo


  • 1 & 1/2 cup fine or coarse rava (sooji/semolina)
  • 1 & 1/2 cup powdered sugar, adjust as per desired sweetness
  • 3/4 tsp cardamom powder
  • 3/4 tsp Koh! Powdered Ginger Root
  • 3/4 cup dried fruits,
  • 8 to 9 tbsp + 1 tbsp ghee


  • Heat 1 tablespoon ghee in a heavy-bottomed pan. Add Rava and roast it on medium-low heat for about 8-10 minutes until the Rava becomes a little fragrant and crisp. Do not brown the Rava. Transfer to a bowl and let it cool down. 
  • At the same time, heat a little over half cup of ghee in a separate pan. Once it's completely melted, set it aside and let it remain in the pan. It should be hot when we pour it into the rava and sugar mixture.
  • Once the roasted Rava has cooled down, transfer to the blender and pulse 3-4 times into a fine powder (do not make it powdery). Then transfer the rava to a mixing bowl, and add in roasted dried fruits, powdered sugar (sifted), cardamom powder and ginger powder. Mix it well to incorporate the sugar and roasted Rava.
  • Start adding a tablespoon of ghee at a time, and keep mixing until you feel you can form a laddu when you press the mixture. I needed a total of about 8 tablespoons of hot melted ghee. You can adjust accordingly. Make all the laddus and keep them on a greased plate. Let them air dry for a few hours and then transfer to an airtight container.

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