Rava Ladoo/ Sooji Ladoo

Rava ladoo is one of the easiest sweets  which can be prepared quick at home. It is also one among the famous Diwali sweets prepared in India.

Iam a person who loves to eat sweets and these rava ladoo are my favourite from childhood. My mom makes it often at home. Infact I used to sit next to her when she is rolling it into balls and ask for one. I just love these ladoos❤ My son loves them the same way now!!

Rava ladoo or sooji ladoo are the ladoos made out of roasted rava/semolina, sugar, ghee. These are the main ingredients and coconut, nuts can be used to increase it’s taste. Anything rolled to round in shape is called as ladoo in India.

For making these ladoos, we are going to roast rava by stirring it continuously in ghee. Semolina burns easily when it is hot, so stirring it continuously in medium flame is more important. It is done when you get rich aroma from rava/semolina and it turns color slightly.

We had to add sugar, roasted nuts, roasted coconut and make it into balls by adding milk as needed. It is that simple to make!! It tastes extremely delicious and the sugar melts in your mouth😊

Let us check the recipe now❤

Here is a link to my video going step by step through the process: https://www.youtube.com/watch?v=tS4REUsardY&t=8s


1 cup= 200 ml.

  • Rava/ Sooji – 1 cup
  • Sugar- 1/2 cup
  • Coconut- grated to 1/4th cup
  • Milk- 4 tbsp ( as needed)
  • Cashewnut- 15
  • Badam- 10
  • Ghee- 4 tbsp
  • Cardamom powder- 1/2  tsp.


Grind the coconut in a mixer and keep it separate. It comes to half cup.
Chop the cashews and badam. I have kept some cashews as full to decorate ladoos on top. I have used more nuts as I wanted to add it more. You can also use raisins or substitute raisins to badam. I avoided because my kids don’t like it.
Heat 2 tbsp of ghee in a pan in medium flame. Roast cashewnuts and badam till cashews turn color to golden brown. Keep the nuts separate.
With the leftout ghee in the pan, roast coconut till they turn aromatic in medium flame.
Keep everything separate in a plate.
Now heat 1 tbsp of ghee in the same pan. Keep the flame in medium.
Roast rava/sooji in medium flame till it turns aromatic and changes color slightly by stirring continuously.

Now add half cup of sugar. Roast for 1 more minute in low flame by stirring continuously.
Switch off the flame.
Cool down the roasted rava/sooji .
Move the roasted rava/sooji along with sugar and grind it to coarse. Do not grind to fine powder. Granules of rava/sooji should be visible.
After grinded.
Now add the roasted nuts, coconut, 1 tbsp of ghee and mix everything together.

Add milk only as needed and roll it into balls. I added 4 tbsp of milk.
4 tbsp of milk was enough for me to roll it into balls. So I left the remaining milk.
Roll it tight into balls.


  • Store it in an airtight container for future use. Roast the coconut well so that it doesn’t get spoiled.
  • Don’t burn rava/sooji.
  • Raisins can be roasted along with cashews and added.
  • Add milk only as needed, tablespoon by tablespoon.