Home / Festival recipes / Rava – khoya Ladoo / Semolina Ladoo / Suji Ladoo
11 July, 2016

Rava – khoya Ladoo / Semolina Ladoo / Suji Ladoo

Posted in : Festival recipes, sweet recipes on by : nrdubey Tags: , , , , , , , , ,

Date – 8.7.2016


About Recipe;

                              One of the very easy rava ladoo is popular sweet in India. This ladoo is made up of rava, khoya, coconut, sugar, nuts and ghee. Normally when people make rava ladoo that will be hard but I really do not like hard one. Here the method I am following will make soft and delicious ladoos.

                             It is very important that when you make this ladoo, always use fine rava, very fine or powdered sugar and soft khoya. Here I am using homemade khoya but you can use store brought good quality khoya.

I learnt this recipe from my MIL, the only difference is that, she just sprinkle little milk and hear I am adding ½ cup of milk for 2 cups of rava which gives it a nice texture and easy to bind. So try this easy and super delicious rava ladoo. And if you like my recipes please do not forget to click like button on my facebook page for regular updates.


Preparation time – 5 minutes

Cooking Time – 20 -25 minutes

Recipe type – sweet / dessert

Cuisine –  Indian

Serve – 28 – 30 ladoos  






Measurement cup used – 1 cup = 220 ml


Rava / semolina / suji (fine variety) – 2 cups

Mava / khoya – 1 cup (crumble or grated)

Desiccated coconut / khopra – ½ cup

Sugar – 1 cup ( use fine or powdered sugar)

Ghee / clarified butter –  1/3 – ½ cup

Milk – ½ cup

Cashew nuts – 8-9 (chopped)

Resins / kishmish – 1 tbsp

Cardamom powder / elaichi powder – ½ tsp    






Heat 2 tbsp of ghee in a thick bottom kadai , add chopped cashew nut, fry till light brown then add resins fry them for few seconds. Take them out and keep aside.

Add remaining ghee and add rava.

Stir often and roast till it is fragrant and change color. But do not roast till brown. Keep the flame at low – medium it will take about 10 minutes.

When the rava turns slight pink add desiccated coconut and roast just for a minute. Not more than that.

Add crumbled or grated khoya, stir very well and mix nicely. Maintain low flame.

Now add powdered sugar and stir for 2 more minutes at low flame.

Add fried cashew, resins and cardamom powder. Stir well.

Finely pour milk all over the kadai and turn off the flame, mix well with the spatula.

Wait for 10 minute and let the mixture cool down little.

Apply ghee on your palm and make ladoos.

When the ladoos cool down completely, keep them in air tight jar.



     Use thick bottom kadai for making ladoos.

     Khoya should be soft otherwise your ladoos may turn hard.

     Adding milk is very important, if you will not add it then it will difficult to bind ladoo or ladoos will be hard.

     Use fine variety sugar or powdered sugar.

     Use fine rava.     


In Short 


Heat 2 tbsp of Ghee


First add cashews when they are light brown add resins, fry till cashews turn golden brown


Take them out


Add the remaining ghee


Add fine rava


Roast them over low flame


Roast till it is fragrant and change  color


Add desiccated coconut, roast for a minute


Add crumbled khova, mix well


Add powdered sugar, stir for 2 more minutes at simmer


Add cashew – raisins and cardamom powder, mix


Finely pour the milk all over the kadai and turn off the flame


Mix very well


wait for some time then apply some ghee on your palm and make ladoo


Rava ladoo is ready


You may also like –

Besan Ladoo / How to make Danedar Besan Ladoo

Besan Ladoo / How to make Danedar Besan Ladoo

Roasted Chana Ladoo OR Madalu

Roasted Chana Ladoo OR Madalu













Leave a Reply

Your email address will not be published. Required fields are marked *