Rava Ladoo

Last Updated on June 4, 2015 by Chef Mireille

Rava Ladoo is a traditional Indian sweet that is quick and easy to make. A delicious dessert for any time, but especially during the Diwali season, to celebrate the Festival of Lights.

This post may include affiliate links.

What is a ladoo?

A ladoo is basically a sweet ball of goodness. It can be made with just about any combination of grains, lentils, fruits and/or nuts. Yes I said lentils.

In Indian cuisine, it is common to include yellow split peas, aka chana dal, and other lentils in these sweet balls.

There are many varieties of ladoos – no cook versions, fried versions, steamed versions and some that require minimal cooking. Most often, they are very quick and easy to put together as is these Rava Ladoo.

What is rava?

Rava is semolina, what in America is more commonly sold as cream of wheat breakfast cereal. It is commonly used in South Asian and Middle Eastern cuisine to make a variety of both savory and sweet delicacies.

If you purchase the semolina at an Indian or Middle Eastern market, you will find several varieties of rava/semolina. There will be coarse, medium, fine, extra fine.

I use the fine semolina for these rava ladoo, which is the most similar to Cream of Wheat, which will be more readily available to you at your local supermarket.

Tips & Substitutions

• Cashews is most traditional to use, however, I have an allergy to most tree nuts. Pistacchios are the one exception. You can easily replace the pistacchios with cashews or almonds.
• Use fine semolina or cream of wheat breakfast cereal.
• While making the ladoos, wet your hands a little so they do not stick to your hands while forming them.

Sweet and delicious, this is a perfect snack with Masala Chai.

Print Recipe Pin it for later!

5 from 9 votes

SAVE THIS RECIPESaved!

Rava Ladoo

Rava Ladoo is a traditional Indian sweet perfect to celebrate any occasion, but especially Diwali.

Course: Dessert

Cuisine: Indian

Ingredients

• 1 cup semolina/cream of wheat
• 1 cup sugar
• 1 cup milk
• 1 tablespoon raisins
• 1 tablespoon pistacchios coarsely chopped
• 3 1/2 teaspoons ghee

Instructions

• Heat 1/2 teaspoon of the ghee in a skillet and lightly fry the pistacchios for a minute until they become fragrant.
• Heat the rest of the ghee in a saucepan and fry the semolina on a low flame until it turns light brown.
• Add sugar and milk.
• Turn off the flame and mix until the mixture starts to stick together.
• Using a rubber spatula, fold in nuts and raisins.
• As soon as it is cool enough to handle, form into little balls.
•  If they start to become difficult to stick together, wet your hands a little.
• Serve immediately.  

Notes

Cashews is most traditional instead of pistacchios, but you can also use almonds if you prefer.

Did you make this recipe? Let me see!Tag me on Instagram @chefmireille so I can see yours!

Is this recipe on my You Tube channel?Find out and subscribe to my channel here!

You might also like…

Hyderabadi Apricot Dessert – Khubani Ka Mitha + VIDEO

May 27, 2013 24 Comments

Read More

Mava Samosa Recipe from Gujarat

July 5, 2012 13 Comments

Read More

Kajji Kayalu

July 3, 2012 25 Comments

Read More

Don’t forget to visit the RECIPE INDEX with over 1000 recipes from around the world including lots of Vegetarian Recipes and Gluten Free Recipes!