Rava Laddu Recipe (Rava Ladoo)

Rava Laddu is not only popular in Maharashtra but also in other South Indian states too. This is a 4-ingredient Maharashtrian rava laddu recipe made with rava (also known as sooji or semolina), sugar, ghee (clarified butter), and cardamom powder.

Rava is the Indian term for "Semolina" and Ladoo refers to "Indian sweet balls". Every year we prepare Rava laddus and Besan ladoo during the Diwali festival.

About this recipe

In this recipe post, I am sharing Maharashtrian style Rava Laddu recipe. It is also known as Pakatale Rava Ladoo in the Marathi language.

Pakatale means sugar syrup and ladoo refers to Indian sweet balls. This rava ladoo is made with sugar syrup. This is the traditional way of making Rava ladoos in Maharashtra.

The best thing about this sooji ladoo recipe is that it is a no-fail recipe.  If you follow the exact measurements, you will get the perfect rava laddu every time.

You may also like these other popular Indian sweet recipes from this website:

• Besan Ladoo
• Peanut Ladoo
• Patoli
• Healthy Moong Dal ladoo
• Besan Burfi
• Instant Mawa

Why You Need This Recipe

• Easy step-by-step instructions with a recipe video.
• This recipe is easy to customize. Check out the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste.
• Make ahead recipe - You can prepare these laddus in advance. Store them in an airtight container in the refrigerator. Stays good for a month.
• Gluten-free

Ingredients and Substitutions

1. Rava - Use fine rava to make melt-in-the-mouth ladoos. If you do not have fine rava then transfer the coarse rava to a blender jar & blend for 1 or 2 pulses. Fine rava is ready. Do not make a fine powder of rava. We need some texture in it so blend until it is fine and not powder.
2. Sugar - You can substitute it with jaggery too.
3. Ghee - Use fresh ghee/clarified butter for the best flavor. I have used homemade ghee. You can use store-bought ghee also. Check the manufacturing date first. Stale ghee smells bad and can spoil the ladoos.
4. Cardamom powder - Cardamom powder adds a beautiful aroma to sweets. If you do not have cardamom powder then crush cardamom pods & add them while making the sugar syrup. Strain the sugar syrup & then add it to the roasted rava.
5. Raisins - The addition of raisins or nuts is completely optional. But it enhances the taste of ladoos.

For the detailed list of ingredients & their measurements, please check out the recipe card below.

Step by step instructions with photos

Roasting the rava

1. Heat ghee in a heavy bottom pan over low heat. (image 1)
2. Once the ghee melts, add rava to it. (image 2)
3. Roast the rava, stirring continuously, until it is light golden & aromatic. (image 3)
4. Remove from heat. Set it aside. (image 4)

   

Making the sugar syrup

1. In another pan, add sugar & water. Heat it, stirring often, on medium heat. (image 5)
2. Once the sugar melts completely, cook it until it comes to a boil.
3. Now, the sugar syrup starts boiling. Cook it for 2 more minutes & then check the sugar-syrup consistency.
4. Dip a ladle in the sugar syrup. Let the sugar syrup that sticks on the ladle cool down a little bit. Now touch it with your index finger. Now check the string formation between your index finger & thumb. If you get one string (as shown in image 6 below) then sugar syrup is ready.
5. Remove from heat. Add cardamom powder & mix it well. (image 7 & 8)

   

Making Maharashtrian Rava Ladoo

1. Add the hot sugar syrup to the roasted rava. (image 9)
2. Mix it with a ladle. (image 10)
3. Cover & set it aside for an hour.

   

   (image 11 & 12)
4. After 1 hour the rava will soak the sugar syrup. (image 13)
5. Now mix it well again, add raisins or cashews & start shaping the ladoos. (image 14 & 15)
6. Grease your palms with little ghee.
7. Take out a small portion from the mixture & make round balls. (image 16)
8. Rava ladoo is ready. Enjoy!

   

Tips to make the best Rava ladoo

1. Roast the rava on low-medium heat, stirring frequently until the rava starts to change its color to light golden & aromatic. Roasting the rava is important. Otherwise, you will get a raw smell in the ladoo.
2. Be careful not to roast the rava. The time you see it starts to change color & is aromatic, immediately remove it from heat. Do not roast the rava until it is golden or dark brown.
3. Never roast rava on high heat. It will burn quickly.
4. Making one-string consistency of sugar syrup is important. If sugar syrup gets overcooked then ladoos will turn hard.
5. Same way, if the sugar syrup is undercooked then ladoos will not hold its shape properly.
6. If you do not get sugar syrup of one string consistency & the string breaks when you check it then sugar syrup needs to cook a bit more.
7. If you are getting the 2-string consistency then the sugar syrup is overcooked. Add some water & cook it until you get one-string consistency.
8. You can add ¼ cup of roasted desiccated coconut to the ladoo mixture. It makes the ladoos more flavorful and aromatic. If you are adding fresh coconut then roast it until it is golden. Then add it to the roasted ladoo mixture.
9. I have added raisins to make the ladoos. But you can also add cashews to it. Just fry the cashews in 1 teaspoon of ghee and then add it to the rava mixture while shaping the ladoos.

Frequently Asked Questions

Storage Suggestions

1. The shelf life of rava ladoo made with sugar syrup is less. Transfer it to an airtight container & store it at room temperature. Consume it within a week.
2. Or store it in the refrigerator for longer shelf life. But try to consume it within 15 days.

Variations that you can make

• Make Rava Ladoo with jaggery - Add jaggery syrup instead of sugar syrup.
• Add some dry fruits like almonds, cashews, or pistachios. Just fry it in 1 teaspoon of ghee & then add it to the ladoo mixture.
• Make Rava coconut ladoo - You can add ¼ cup of roasted desiccated coconut to the roasted ladoo mixture. It tastes even more delicious with coconut. Rava coconut ladoo is ready.

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Recipe Card