Rava ladoo / Sooji ladoo

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Follow this video recipe to make crumbly, melt-in-the-mouth Rava ladoo. (And the best part – you don’t have to shape these into balls when it is piping hot!)

Rava laddoo served on a metal plate

Rava ladoos or Sooji ladoos are balls made of semolina (rava or sooji), sugar and ghee. There are a variety of recipes available on the internet – some will include coconut, condensed milk and sometimes even sugar syrup. Typically, the recipes do include cashews and raisins for some extra crunch but I skipped both because I wanted to make it nut free and also, my husband doesn’t like ladoos with raisins on them.

Note: If you like cashews in your recipe, add 2 tablespoons of crushed cashew pieces sautéed in 1 tbsp. ghee just before binding the Rava-sugar mixture to a ball. And if using raisins, add them at too just before binding the ladoos together. You don’t need to saute the raisins.

Rava laddoo stacked on an ornate metal plate

Why you will love this recipe

  • You don’t have to shape the balls when the mixture is piping hot. YAY! Grinding the semolina to a fine powder helps makes it easier to bind and a bit of warm ghee is all you need.
  • If you love the ladoos that are so soft and crumbly that they literally melt in your mouth, then this is the right recipe for you.
  • Takes less than 30 minutes.
  • Nut-free snack option for your kids
  • You can use any type of Rava or Semolina since you are going to grind them anyways.
  • The ladoos have a longer shelf life since we are not using milk, condensed milk or coconut in the recipe.

If you loved this recipe, I am sure you will love Wheat laddoo and Besan Laddoo as well. Check them out!

Rolled rava laddoo held in a hand over a stack of laddoos
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Rava laddoo served on a metal plate
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Rava Laddoo / Sooji laddoo

Follow this video recipe to make crumbly, melt in the mouth Rava ladoo. (And the best part – you don't have to shape these into balls when it is piping hot!)
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Cook Time: 15 minutes
Rest time: 10 minutes
Total Time: 25 minutes
Servings: 16 laddoos


  • 1 cup Rava / Sooji / Semolina
  • ½ cup sugar you can use ¾ cup if you like it slightly on the sweeter side
  • ¼ teaspoon freshly ground cardamom powder
  • ½ cup ghee


  • In a medium sized wok or kadhai, dry roast the Sooji on a medium flame till fragrant (should take 8 – 10 minutes). Set it aside to cool for approximately 5-10 minutes.
  • Using a blender, grind the sugar to a fine powder. Add sooji and cardamom powder to it and grind it to a fine powder.
  • Warm up the ghee. It should be warm to touch and not hot.
  • Add the Rava Sugar mixture back in the kadhai and add ghee and mix it well.
  • Shape them into laddoos or balls and set them aside. If the laddoos are not forming well or crumbling, grease your palms with ghee.
  • Air dry the laddoos and store them in an airtight container


Read the post…For helpful information on ingredient swaps, storage tips, meal prep ideas, and variations!

Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.


Serving: 1laddooCalories: 111kcalCarbohydrates: 14gProtein: 1gFat: 6gSaturated Fat: 3gCholesterol: 14mgSodium: 1mgPotassium: 19mgFiber: 1gSugar: 6gCalcium: 2mgIron: 0.5mg
Diet: Vegetarian
Course: Dessert
Method: Stovetop
Keywords: Diwali dessert, Rava laddoo
Cuisine: Indian
Did you enjoy this recipe or have a question?Please leave a comment below. Don’t forget to rate!

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  1. I made the rates Ladoos as per your instructions. But they have become too soft as a result I am unable to make balls from it.