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Stack of easy rava laddu (traditional Indian sweet recipe - rava coconut ladoo or suji ladoo).
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5 from 41 votes

Rava Laddu Recipe | Rava Coconut Ladoo

Rava Laddu (Rava Coconut Ladoo) is an easy-to-make melt-in-mouth Indian sweet recipe prepared using basic ingredients from your kitchen in less than 30 minutes. One of the traditional Indian sweet recipes prepared during Raksha Bandhan, Ganesh Chaturthi, Diwali, etc.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Desserts, sweets
Cuisine: South Indian
Diet: Vegetarian
Servings: 18
Calories: 133kcal
Author: Kushi

Equipment

Ingredients

  • 5 tablespoon Desi ghee or Ghee; use vegan butter for vegan version
  • 1 tablespoon Almonds or Cashews, sliced
  • 1 tablespoon Raisins
  • 1 cup Semolina Fine sooji rava or suji
  • ¾ cup Grated coconut fresh or frozen or dry (loosely packed)
  • ½ teaspoon Cardamom powder
  • 1 cup Fine sugar
  • ½ cup Water (you will be using ¼ cup + 1 tablespoon approximately)

Instructions

  • Boil around ½ cup of water in a pot on a low flame. 
    ½ cup Water
  • Meanwhile, add ghee and sliced almonds or cashews on a low flame to another non-stick pan and saute for a few seconds. 
    5 tablespoon Desi ghee, 1 tablespoon Almonds
  • Now add raisins, sooji(semolina), and coconut and saute it on a medium-low flame for 8 to 10 minutes till you get a nice nutty aroma from sooji and it develops a light golden color. (Keep sauteing it all the time so that it's evenly roasted and will not burn at the bottom). 
    1 tablespoon Raisins, 1 cup Semolina, ¾ cup Grated coconut
  • Now add sugar and cardamom powder and mix well for 20 to 30 seconds. Switch off the flame. 
    1 cup Fine sugar, ½ teaspoon Cardamom powder
  • Add boiling hot water to this mixture, starting with ¼ cup, and mix well to combine. I have added an additional 1 tablespoon of boiling water. It is good practice to add water little by little and add more water only if the mixture is crumbly.
  • Cover the pan with a lid and keep it aside for 3 to 5 minutes.
  • Now, make laddus of the desired size from the mixture. Caution: The mixture will be warm to the touch, but that is when you have to make the laddos. It will harden, and you cannot bind laddus. 
  • Once the ladoo cools down completely, store them in an airtight container. It will last for two days at room temperature and 1-2 weeks in the refrigerator.

Notes

  • In India, traditionally, fresh grated coconut is used while making laddos. It is difficult to find freshly grated coconut in the United States where we stay. So, I have used dry-grated coconut in my recipes that call for coconut. Fresh, frozen, or dry all three works.
  • The time it takes to saute sooji and coconut may vary depending on the size and thickness of your pan and the intensity of the flame.
  • Sauteing the sooji ( semolina) till you get a pleasant aroma on medium-low flame is very important. Rava will burn easily, so do not rush and be patient while sauteing the rava.
  • To make this sooji coconut ladoo, when adding boiling water, make sure you add in increments and do not add all at once.
  • While making laddus, always grease your hands, and if the mixture crumbles, add tablespoon of hot water, which will help loosen the mixture.
  • Feel free to add any nuts of your choice.
  • Use butter instead of ghee. Just make sure you heat till the butter becomes golden.
  • To make this ladoo vegan, use coconut oil in the recipe.
  • If you want to make this laddu with broken wheat or daliya, then first grind it in the mixie jar, roast it, and follow the same steps.
  • For a mild sweet laddu, you can add ¾ cup sugar.

Nutrition

Calories: 133kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 27mg | Potassium: 49mg | Fiber: 1g | Sugar: 12g | Vitamin A: 97IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 1mg