Rava laddurecipe with step-by-step photos and a video recipe. Rava ladoo (also known as suji ladoo or semolina ladoo) is a popular Maharashtrian sweet made with rava (semolina), sugar, and ghee. It is made mostly during festivals like Ganesh Chaturthi and Diwali in India. Here is a quick and easy recipe to make rava laddu with sugar syrup.
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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.
Table of Contents
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 ladoo is madewith 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:
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
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.
Sugar – You can substitute it with jaggery too.
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.
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.
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.
Tips to make the best Rava ladoo
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.
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.
Never roast rava on high heat. It will burn quickly.
Making one-string consistency of sugar syrup is important. If sugar syrup gets overcooked then ladoos will turn hard.
Same way, if the sugar syrup is undercooked then ladoos will not hold its shape properly.
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.
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.
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.
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.
Step by step instructions with photos
Roasting the rava
Heat ghee in a heavy bottom pan over low heat. (image 1)
Once the ghee melts, add rava to it. (image 2)
Roast the rava, stirring continuously, until it is light golden & aromatic. (image 3)
Remove from heat. Set it aside. (image 4) Pin
Making the sugar syrup
In another pan, add sugar & water. Heat it, stirring often, on medium heat. (image 5)
Once the sugar melts completely, cook it until it comes to a boil.
Now, the sugar syrup starts boiling. Cook it for 2 more minutes & then check the sugar-syrup consistency.
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.
Remove from heat. Add cardamom powder & mix it well. (image 7 & 8) Pin
Making Maharashtrian Rava Ladoo
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. Pin(image 11 & 12)
After 1 hour the rava will soak the sugar syrup. (image 13)
Now mix it well again, add raisins or cashews & start shaping the ladoos. (image 14 & 15)
Grease your palms with little ghee.
Take out a small portion from the mixture & make round balls. (image 16)
Rava ladoo is ready. Enjoy! Pin
FAQs
Why rava ladoo is not holding shape?
When the sugar syrup is under-cooked then ladoo 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 otherwise, the ladoo will turn hard.
Why rava ladoos are hard?
When the sugar syrup is overcooked then the ladoos will turn hard.
Can you half or double this rava ladoo recipe?
Yes, you can half or double this recipe. But please follow the exact ratio of rava, ghee, and sugar for the best results.
Storage Suggestions
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.
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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Rava laddu recipe with step-by-step photos and a video recipe. Rava ladoo (also known as suji ladoo or semolina ladoo) is a popular Maharashtrian sweet made with rava (semolina), sugar, and ghee. It is made mostly during festivals like Ganesh Chaturthi and Diwali in India. Here is a quick and easy recipe to make rava laddu with sugar syrup.
Course sweets
Cuisine Indian, Maharashtrian
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 12ladoo
Calories 380kcal
Author Preeti
Equipment
Heavy bottom pan
Ingredients
500gramfine rava(also known as semolina or sooji)
3/4cupghee/clarified butter
1.5 cupsugar
3/4cupwater
1tspcardamom powder
Instructions
Roasting the rava
Heat ghee in a heavy bottom pan over low heat.
Once the ghee melts, add rava to it.
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.
Once the sugar melts completely, cook it until it comes to a boil.
Now, the sugar syrup starts boiling. Cook it for 2 more minutes & then check the sugar-syrup consistency.
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 forefinger. Now check the string formation between your forefinger & thumb. If you get one string (as shown in the image below) then sugar syrup is ready.
Remove from heat. Add cardamom powder & mix it well.
Making Rava Laddu recipe
Add the hot sugar syrup to the roasted rava.
Mix the sugar syrup & roasted rava with a ladle.
Cover & set it 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.
Grease your palms with little ghee.
Take out a small portion from the mixture & make round balls.
Rava ladoo is ready. Enjoy!
Video
Notes
Never roast rava on high heat. It will burn soon.
Be careful do not over roast the rava. The time you see the rava starts to change color & is aromatic, immediately remove it from heat.
Do not roast the rava until it is golden or dark brown.
You can add ¼ cup of roasted desiccated coconut to the rava ladoo mixture. It makes the ladoos more flavorfuland aromatic. If you are adding fresh coconut then roast it until it is golden. Then add it to the ladoo.
Making one-string consistency of sugar syrup is important.
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.
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.
While checking the sugar syrup, never touch the hot sugar syrup directly. Let it cool down a little bit & then check for one-string consistency.
If sugar syrup gets overcooked then ladoos will turn hard. In this case, add 1-2 tsp of warm milk and try to bind the ladoos. Also, remember when we add milk the shelf life of ladoos will decrease. Refrigerate the ladoos after making them and consume them within 2-3 days.
If the sugar syrup is undercooked then ladoos will not hold its shape properly. In this case, heat the ladoo mixture again and then try to shape the ladoos.
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My fav sweet. I’m going to make it today
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