Home SweetsLaddu Rava Ladoo

Rava Ladoo

A popular South Indian dessert recipe for festivals and special occasions.

Rava Laddu or Rava Ladoo is a simple, easy and quick to make Indian sweet made with rava (sooji), caradmoms and topped with raisins & cashew nuts.

Rava Laddu

Unlike other sweets from the Indian cuisine, the recipe of rava laddu is relatively simple and involves minimal cooking.

Just like the regular laddu, this is equally famous and popular during festival times and special occasions especially in South India.


Rava Laddu
4.75 from 4 votes

Rava Laddu

A popular South Indian dessert recipe for festivals and special occasions.
Prep Time20 minutes
Cook Time17 minutes
Total Time37 minutes
Course: Dessert
Cuisine: South Indian


  • 1 cup Rava (Sooji)
  • 1 Dry Coconut (Koppara Thenga) grated
  • 1 cup Sugar
  • 4 tsp Ghee
  • 2 tbsp Hot Water
  • 1/4 tsp Cardamom Powder
  • handful Fried Cashewnuts
  • handful Fried Raisins


  • Heat ghee in a pan over medium flame.
  • Add the rava, fried cashewnuts and raisins.
  • Mix well till the rava is lightly roasted.
  • Add the grated coconut and reduce flame to low.
  • Continue to fry till golden.
  • Transfer to a shallow bowl and add the sugar.
  • Mix well.
  • Add cardamom powder and add the hot water.
  • Mix well.
  • Make small balls of the mixture.
  • Press them tightly so that they hold the shape and keep aside to cool.
  • Store in an airtight container.




Avatar of shah
shah January 19, 2010 - 9:02 pm

which rava should w use, like finerone or coarse one

Avatar of NABEELA
NABEELA January 6, 2010 - 6:07 am

very tasty dish

Avatar of vidya
vidya September 25, 2009 - 11:31 am

great recipe….being not so experienced at making sweets, i just followed the recipe & proportions blindly and churned up some great laddoos!!

Avatar of urvashi
urvashi August 20, 2009 - 7:56 am

this is an excellent recipe,but would u like to give me an idea if i want use jaggory(gud)instead of sugger.

4.75 from 4 votes (4 ratings without comment)

Leave a Comment

Editors' Picks