Maharashtrian Rava Ladoo is a traditional Indian sweet made with rava, sugar, and ghee. In this recipe, I share an easy step-by-step method and tips to make rava laddu with sugar syrup perfectly every time. Ideal for Ganesh Chaturthi, Diwali, or any festive occasion like our Nevri and Besan ladoo.
This is a Maharashtrian-style Rava Ladoo recipe, also called Pakatale Rava Ladoo in Marathi. Pakatale means sugar syrup, Rava is semolina, and Ladoo means sweet balls.
These Rava Ladoos are made with sugar syrup, a traditional method in Maharashtra. Love Indian sweets? You may also like Patoli, Moong dal ladoo with jaggery, Peanut ladoo with jaggery, and Instant mawa
Quick Look: Maharashtrian Rava Ladoo Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 12
- Calories: ~380 kcal per serving (based on nutrition panel)
This Pakatale Rava Laddu Is So Good!
Every year during Diwali, we make all our favourite dishes like Instant bhajaniche chakli, Nevri, Besan burfi, and Besan ladoo. My husband loves Rava Ladoo as they are his favourite.
When I first started making these ladoos, I struggled with getting the sugar syrup right. Sometimes the ladoos turned out too soft, and other times too hard.
After so many trials and errors, I've finally perfected it, and I'm sharing all the tips to get sugar syrup right, so you can also make soft, melt-in-your-mouth laddus.
- Preeti Nayak
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Ingredients Notes
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Rava: Use fine rava to make melt-in-the-mouth ladoos. It's the same rava we used to make suji ke gulab jamun. If you only have coarse rava, blend it for 1-2 pulses in a blender. Don’t blend it into a fine powder. We want a little texture.
- Sugar: You can also use jaggery instead of sugar. Cook jaggery like we did for sugar for a 1-string consistency. I will post the recipe soon.
- Ghee: Use fresh ghee for the best flavour. I always use homemade ghee, but store-bought works too. Just check the manufacturing date. Stale ghee smells bad and can spoil the taste of ladoos.
- Cardamom powder: I love it. It adds a lovely aroma. If you don't have cardamom powder, crush some pods and add them to the sugar syrup. Strain the syrup before mixing with roasted rava.
- Raisins/Nuts: Optional, but they make the ladoos even more delicious. I have added raisins to this rava laddu recipe. You can add cashews or almonds. Lightly roast them with a little ghee before adding, like we did for our Goan Style Nevri.
How to make Maharashtrian Rava Ladoo
Roasting the Rava
- Step 1: Heat ghee in a heavy-bottomed pan over low heat (image 1). Once the ghee melts, add rava to it (image 2).
- Step 2: Roast the rava, stirring continuously, until it is light golden & aromatic (images 3 & 4). Remove from heat. Set it aside. Roasting is important; otherwise, the ladoos will have a raw smell.
Making the sugar syrup
- Step 3: In another pan, add sugar & water (image 5). Heat it, stirring often, on medium heat until the sugar melts.
- Step 4: Now, cook the sugar syrup until it comes to a boil. Once it starts boiling, continue cooking for 2 more minutes, then check the consistency of the syrup.
- Step 5: To check sugar syrup consistency - Dip a spatula or ladle into the sugar syrup and lift it out. Let the syrup that sticks to it cool for a little while. Then touch it with your index finger and check the string that forms between your index finger and thumb. If you see a single string (like in image 6 above), the sugar syrup is ready.
- Step 6: Remove from heat. Add cardamom powder & mix it well. (images 7 & 8)
Making Rava Ladoo with Sugar Syrup
- Step 7: Add the hot sugar syrup to the roasted rava (image 9). Mix it with a ladle (image 10). Cover & set it aside for an hour. (images 11 & 12)
- Step 8: After 1 hour, the rava will soak in the sugar syrup (image 13). Now mix it well (image 14).
- Step 9: Add raisins or cashews (image 15) & start shaping the ladoos. Grease your palms with a little ghee. Take out a small portion from the mixture & make round balls (image 16). Ladoo is ready.
Recipe Tips
- Roast the rava on low to medium heat, stirring frequently, until it starts to turn light golden and becomes aromatic. The rava should remain mostly white, not golden brown.
- Be careful not to over-roast. As soon as the rava changes colour slightly and becomes aromatic, remove it from the heat. Do not roast until the rava turns golden or dark brown.
- Getting the sugar syrup to one-string consistency is important. To check, touch the sugar syrup that has cooled slightly on your finger. If the string breaks, the sugar syrup is undercooked, and the ladoos won't hold their shape properly. It needs to cook a bit more.
- If you see a two-string consistency, the syrup is overcooked. If the syrup is overcooked, the ladoos will turn hard. Add a little water to the sugar syrup and cook until you reach a one-string consistency.
- You can also add ¼ cup of roasted desiccated coconut to the ladoo mixture for extra flavour and aroma. If using fresh coconut, roast it until light golden before adding it to the roasted rava mixture.
Recipe FAQs
When the sugar syrup is under-cooked, the rava adoo will not hold its shape. In this case, transfer the ladoo mixture back to the pan & heat it for 2-3 minutes on medium heat. Remove & try to make ladoos. Do not overcook the mixture, or the ladoo will turn hard.
When the sugar syrup is overcooked, the ladoos will turn hard. In this case, break them and add a little milk or water to the ladoo mixture. Heat a little and try to make ladoo.
Yes, you can half or double this recipe. But please follow the exact ratio of rava, ghee, and sugar for the best results.
Recipe Card
Maharashtrian Rava Ladoo (Pakatale Rava Ladoo)
Equipment
- 1 Heavy-bottomed pan
Ingredients
- 500 gram fine rava (also called sooji or semolina)
- ¾ cup ghee/clarified butter (semi-solid form)
- 1 and ½ cup sugar
- ¾ cup water
- 1 teaspoon cardamom powder
- 1 tablespoon raisins or cashews
Instructions
Roasting the Rava
- Heat ghee in a heavy bottom pan over low heat. Add rava.¾ cup ghee/clarified butter (semi-solid form), 500 gram fine rava (also called sooji or semolina)
- Roast the rava, stirring continuously, until it is light golden & aromatic. Remove from heat. Set it aside.
Making the Sugar Syrup
- In another pan, add sugar & water. Heat it, stirring often, on medium heat until the sugar melts.1 and ½ cup sugar, ¾ cup water
- Once the sugar melts completely, cook it until it comes to a boil. After it starts boiling, continue cooking for 2 more minutes, then check the consistency of the sugar syrup.
- Dip a spatula or ladle into the sugar syrup and lift it out. Let the syrup that sticks to it cool for a little while. Then touch it with your index finger and check the string that forms between your index finger and thumb. If you see a single string, the sugar syrup is ready.
- Remove from heat. Add cardamom powder & mix it well.1 teaspoon cardamom powder
Making Rava Laddu with Sugar Syrup
- Add the hot sugar syrup to the roasted rava. Mix well using a ladle, then cover and set aside for an hour.
- After 1 hour, the rava will soak the sugar syrup. Now mix it well again, add raisins or cashews & start shaping the ladoos.1 tablespoon raisins or cashews
- Grease your palms with little ghee. Take out a small portion from the mixture & make round balls. Ladoo is ready.
Video
Notes
- Roast rava on low-medium heat until light golden and aromatic.
- Don't over-roast rava (roasting it until golden). It will change the colour of these ladoo.
- Sugar syrup must be of a one-string consistency. Overcooked sugar syrup makes ladoos hard, and undercooked sugar syrup makes the ravyache ladoo fall apart.
- If overcooked (2-string consistency), add water and cook again. If undercooked (no string), cook the sugar syrup a little longer.
- Optional: Add ¼ cup roasted desiccated coconut for extra flavour. If using fresh coconut, roast until golden before adding.
- The shelf life of these Maharashtrian pakatale rava ladoo is less. Transfer to an airtight container and consume within 4-5 days. Or store it in the refrigerator and consume within 15 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ravi
My fav sweet. I'm going to make it today
Preeti Nayak
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