Rava Laddu, also known as Sooji Laddu, is one of the simplest yet most cherished sweets in South Indian homes. Made during festivals like Diwali, Navaratri, or Krishna Jayanthi, it is known for its delicate texture, mild sweetness, and rich aroma of ghee and cardamom. Prepared with everyday ingredients like rava (semolina), sugar, ghee, and spices, it’s a sweet that speaks of both tradition and homely comfort.
There are different ways to prepare Rava Laddu across regions, but the most widely followed method in South India involves making a sugar syrup and adding roasted rava to it-a technique that ensures perfect texture and shelf life.
The process begins by roasting rava in ghee over low flame until it turns aromatic and light golden. This step is crucial to bring out the nutty flavor and to avoid any raw taste in the final laddus. Some recipes include a pinch of turmeric powder at this stage-not for flavor, but to give the laddus a natural golden tint. This is purely optional.
In a separate pan, sugar is boiled with water until it reaches one-string consistency-a key stage where a drop of syrup stretched between two fingers forms a single thread. This consistency ensures that the rava binds well and the laddus hold their shape without becoming dry or crumbly.
Once the syrup is ready, the roasted rava is gradually added to it, along with cardamom powder, and stirred thoroughly to avoid lumps. Cashews and raisins, fried in ghee until golden, are then added to the mix. The mixture is cooked briefly until it thickens and leaves the sides of the pan.
When the mixture is warm and just cool enough to handle, small balls are shaped by hand. If the mixture cools too much, it will harden, making it difficult to form laddus-so timing is essential.
The final result is a soft yet firm laddu, rich with ghee and flavored with cardamom, perfect for storing in airtight containers for days. Whether made for festivals, shared as gifts, or prepared on a nostalgic whim, Rava Laddu remains one of South India’s most beloved and enduring sweets.
Rava Laddu
Ingredients
Instructions
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Rava Laddu is a proud member of the laddu family. Making it is simple, just like other versions of laddu. So let's start.
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First, boil 1/2 cup of water. Add a pinch of turmeric powder for color. If you prefer white laddus, you can skip this step.
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Next, add a teaspoon of ghee.
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Now add 1/2 cup of sugar and stir continuously until the sugar melts completely.
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Check the syrup consistency—it should reach a one-string stage.
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Add roasted rava (semolina) and combine well.
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Let the mixture cool down until it’s comfortable to handle. It may feel a bit dry, but don’t worry.
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Grease your hands with ghee and shape the mixture into lemon-sized balls.
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If the mixture becomes too dry to roll, you can sprinkle in a little milk.
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If you like, place a nut or raisin on top for garnish.
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Rava Laddu is ready.