Rava Ladoo Recipe | Sooji Laddu Recipe by Archana’s Kitchen

Rava Ladoo Recipe | Sooji Laddu Recipe by Archana’s Kitchen


  • To begin making the Rava Ladoo Recipe, we will first heat a teaspoon of ghee in a small pan on low heat; roast the cashew nuts until lightly golden and crisp. Once roasted add in the raisins and sauté for a few seconds. Turn off the heat and keep this aside.

  • Preheat a pan over medium heat and roast the rava/sooji/ semolina for about 4 to 5 minutes until you get a roasted aroma. Ensure it does not brown and burn. 

  • Once the sooji is roasted, add the dessicated coconut and roast for a few seconds.

  • Once roasted, turn off the heat, transfer to a bowl and keep aside to cool.

  • Into a mixer grinder, add the sugar and blend to make a fine powder.

  • Add the roasted sooji/rava, dessicated coconut to the powdered sugar and blend to powder the rava/sooji a bit (it will still be coarse). Powdering it a little will give a better texture and bite for the rava ladoo. 

  • Into a large mixing bowl, add the sugar, rava and coconut mixture, the cardamom powder, roasted cashew nuts and raisins. 

  • Give the mixture a stir.

  • Add the melted ghee and combine it well together. Shape the rava ladoo mixture into 15 to 20 equal size balls.

  • If you are unable to hold the mixture and shape it into a ball; add in a tablespoon of milk or ghee or both to help it come together.

  • The Rava Ladoos are now ready to be served. Store them in an airtight container for about 2 weeks.

  • Serve the Rava Ladoo as a dessert after your everyday meal of Punjabi Dal Tadka, Arbi Shimla Mirch Sabzi and Phulka with your family.



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