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Rava Ladoo or Suji Ladoo: South Indian Sweet Recipe

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Rava ladoo or suji ladoo

Rava ladoo or suji ladoo

Rava Ladoo or Suji Ladoo

Rava ladoo, also called suji ladoo, is a simple South Indian sweet that can be prepared easily with a few basic and easily available ingredients. This sweet is often made for festivals and other special occasions.

Rava ladoo can be made in various ways. Whether to use sugar syrup, milk, khoya, and coconut are all options that can be adjusted.

Rava is made by grinding husked wheat. It is a rich source of magnesium and iron, which supports the growth of healthy red blood cells. Rava is also low in fat, sodium and cholesterol.

Cook Time

Prep timeCook timeReady inYields

10 min

20 min

30 min

20 ladoos

Ingredients

  • 1 cup fresh coconut, grated
  • 2 cups rava or sooji (the texture can be coarse, medium or fine)
  • 3/4 cup sugar powder, or grind 1 cup of sugar to powder
  • 10 tablespoons ghee, or as needed
  • 1/4 cup cashews and raisins
  • 1/4 cup warm milk

Instructions

  1. Grate the fresh coconut and set aside.
  2. Grind the sugar to powder (or use 3/4 cup powder sugar). Set aside.
  3. In a pan, heat 1 tablespoon of ghee. Add cashews and raisins. Fry till the cashews turn golden and the raisins puff up. Remove the cashews and raisins from the pan and set aside.
  4. To the same ghee, add 2 cups of rava or suji. Fry till it changes to a light golden color and turns aromatic. Stir continuously for even roasting.
  5. Add the grated coconut to the pan. Fry over low flame for 5 minutes.
  6. Add 2 tablespoons of ghee and continue to fry over low flame for 5 more minutes. Now the rava will turn to a crumbly texture.
  7. Add the powdered sugar, and mix well.
  8. Add 2 tablespoons of ghee and continue to fry the mixture for 5 more minutes or until the rava starts to combine (add more ghee in between if the mixture becomes dry).
  9. Add the fried cashews and raisins back into the pan. Mix well.
  10. Add 1/4 cup of milk in batches. Mix to make the mixture a single mass. Add more ghee if required and switch off the flame.
  11. Cool the mixture slightly, moisten your hand with some drops of ghee and shape the ladoos (take a small portion of the mixture into your palm and press well to bind it).
  12. Store ladoos in an airtight container and enjoy.

Photo Guide

Grate 1 cup of fresh coconut. Set aside.

Grate 1 cup of fresh coconut. Set aside.

Grind 1 cup of sugar to powder (or use 3/4 cup powder sugar). Set aside.

Grind 1 cup of sugar to powder (or use 3/4 cup powder sugar). Set aside.

In a pan, heat 1 tablespoon of ghee. Add cashews and raisins.

In a pan, heat 1 tablespoon of ghee. Add cashews and raisins.

Fry till cashews turn golden and raisins puff up. Remove from pan and set aside.

Fry till cashews turn golden and raisins puff up. Remove from pan and set aside.

Scroll to Continue

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To the same ghee, add 2 cups of rava or suji. Fry till it changes to a light golden color and turns aromatic. Stir continuously for even roasting.

To the same ghee, add 2 cups of rava or suji. Fry till it changes to a light golden color and turns aromatic. Stir continuously for even roasting.

Add 1 cup of grated coconut.

Add 1 cup of grated coconut.

Fry over low flame for 5 minutes.

Fry over low flame for 5 minutes.

Add 2 tablespoons of ghee and continue to fry over low flame for 5 more minutes.

Add 2 tablespoons of ghee and continue to fry over low flame for 5 more minutes.

Add powdered sugar, and mix well.

Add powdered sugar, and mix well.

Add 2 tablespoons of ghee. Continue to fry mixture for 5 more minutes or until the rava starts to combine (add more ghee in between if the mixture becomes dry).

Add 2 tablespoons of ghee. Continue to fry mixture for 5 more minutes or until the rava starts to combine (add more ghee in between if the mixture becomes dry).

Add fried cashews and raisins. Mix well.

Add fried cashews and raisins. Mix well.

Add 1/4 cup of milk in batches (add milk, mix and add more if required).

Add 1/4 cup of milk in batches (add milk, mix and add more if required).

Mix to make the mixture a single mass. Add more ghee if required and switch off the flame.

Mix to make the mixture a single mass. Add more ghee if required and switch off the flame.

Let the mixture cool down slightly. Moisten your hand with some drops of ghee and shape ladoos (take small portion of the mixture to your palm, press well to bind it).

Let the mixture cool down slightly. Moisten your hand with some drops of ghee and shape ladoos (take small portion of the mixture to your palm, press well to bind it).

Tasty rava ladoos are ready to serve.

Tasty rava ladoos are ready to serve.

Cool them completely and store them in an airtight container.

Cool them completely and store them in an airtight container.

Tips and suggestions

  • Coarse rava or fine rava can be used to make ladoo.
  • Roasting rava with ghee will enhance the flavor of the sweet.
  • The quantity of the sugar can be altered as per your taste preference.
  • You can omit the coconut, if you prefer. You can just use rava, ghee and sugar to make this sweet.
  • Cardamom powder can be added to enhance the flavor.
  • Do not roast the rava over high flame; it will turn brown.
  • You can replace fresh coconut with dry or desiccated coconut.
  • If you are using fresh coconut, ladoos may not keep well for more than a week. Refrigerating will help preserve them longer.

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