Rava (Semolina) Ladoo

Well, Well, Well….guess what!  this was the very first sweet recipe that I learnt as a child to make.  I am sure everyone in my family will remember the “tears” I have shed when Rava Uppuma was made instead of Rava Ladoo!!
Still love this sweet treat and is one of the easiest recipes as it generally never fails!
The beauty of this sweet is that it can be made in two stages
The powder mix can be made days in advance and pure ghee may be added on the day the ladoos are being made and served

Ingredients to make 20 Rava Ladoos

1 Cup Fine Rava (Semolina)
2 Cups Sugar
¾ Cup Ghee (unsalted butter which is melted in a pan on the stove until golden brown)
¼ Cup Chopped Cashew nuts
2 Tsp Cardomom Powder

Recipe Rava Ladoo

Rava Ladoo

Preparation of the Rava Ladoo

Dry roast the rava in a pan on the stove, evenly till it turns into a light brown in colour, which generally takes up to 3 minutes.
Keep aside till it is cool
When cooled, grind the rava into a fine powder
Grind the sugar into a fine powder
Fry the cashew nuts in two tablespoons of the ghee and keep aside

Pour the powdered rava, sugar and cardomom powder into a bowl and mix it with a laddle.
Add the fried cashew nuts and mix it thoroughly.
Add the remainder of the ghee little by little until you are able to hold the mix in the palm of your hands – The mix is now ready to be made into small ladoos.

Note: Cardomom Powder can be made in advance and bottled for future use.
In a small pan, add a drop of ghee and fry about a handful of the whole cardamoms for a few minutes till it becomes slightly bigger in size. Cool and grind it into a fine powder.



  1. Looks yummmmy – Yum Yum Yumola…Right in time for the festival season….

    • Shobha Krishnan says:

      Thanks Sandhya – look out for more festive treats….appreciate your feedback

  2. Madhu Krithivasan says:

    Can i use fine rava instead ?

    • Shobha Krishnan says:

      Hi Madhu – Fine or coarse Rava can used. Fine Rava s more effective to use than coarse rava as it would take lesser time to grind it into a fine powder. No matter which rava you use, you have to dry roast it till it starts to change into a light brown colour and it would also give out a roasted smell. Let me know how you go…thanks

  3. I was looking for your famous rava laddoo. I found it and am going to make it today.
    Lovely recipes, Shobha. You should make videos of your recipes for the next release.

    • Shobha Krishnan says:

      Thanks for you feedback – Yes hoping to make videos before the next anniversary of the website which is in August…..hope the ladoos turned out well!!