Rava Ladoo is a traditional and authentic Gujarati-style sweet that holds a special place in festive celebrations and family gatherings. Made with just a few basic ingredients – rava (semolina), sugar, and ghee – this recipe is simple yet incredibly rich in taste and texture. In this version, I am sharing not only the perfect ingredient ratio but also the authentic Gujarati method of preparation that ensures soft, aromatic, and melt-in-the-mouth ladoos every single time.
The uniqueness of this recipe lies in the process. First, we prepare ladoo muthiya by kneading the dough and frying it until golden and crisp. These muthiyas are then ground to form a fine, crumbly churmu, which gives the ladoo its authentic texture. To this churmu, the right proportion of sugar powder and ghee is added, ensuring perfect balance and flavor. The careful combination of these steps brings out the real essence of traditional Gujarati Rava Ladoo.
This sweet delicacy is not just delicious but also considered auspicious, making it an ideal treat for festivals, religious occasions, or family celebrations. Do try this easy yet authentic Gujarati Rava Ladoo recipe. With the right ingredient ratio and a few tried-and-tested tips, you’ll be able to prepare perfect ladoos on your very first attempt – a sweet that will surely win everyone’s heart.
- Use of Rava:
Always use fine rava (sooji) for making ladoos. If you only have coarse or thick rava at home, grind it before use. The ideal ratio is 2:1:1 for flour, sugar, and ghee, but you can adjust the sugar as per your taste. - Muthiya – The Heart of Rava Ladoo:
The secret to perfect rava ladoos lies in the muthiya. Knead a tight dough for muthiya—avoid soft dough as it shortens shelf life and makes the ladoos sticky. Fry the muthiya on a low flame until crisp, then allow them to cool completely before grinding. Grind on pulse mode to maintain texture and sieve the mixture to get smooth churma. - Mixing:
Add powdered sugar to the churma mixture. You can also replace sugar with jaggery—simply melt jaggery in ghee and mix it in. Finally, pour hot ghee into the mixture to give the ladoos their authentic, melt-in-the-mouth texture. - Storage Tips:
Store rava ladoos in an airtight container at room temperature for up to 10 days. For longer shelf life, refrigerate them; they will stay fresh for up to a month.
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Recipe Video
Rava ladoo recipe | Gujarati rava na laddu | sooji ladoo
Ingredients
- 2 cup or 320 grm fine rava
- 1 cup or 160 grm ghee
- 1 cup or 160 grm powder sugar
- ½ cup slightly hot water or as required
- 2 tbsp chopped cashews
- 2 tbsp chopped almonds
- 2 tbsp chopped pistachio
- 2 tbsp kismis
- ½ cup besan
- 1 tsp cardamom powder
- Oil for frying muthiya
Instructions
- In a mixing bowl, add 2 cups of fine rava. From 1 cup ghee, add 4 tbsp ghee into the flour and mix well. Now add ½ cup hot water, or as required, and knead a tight dough for muthiya. Cover and rest the dough for 10 minutes.
- Now the dough is set properly. Take a small portion of the dough and shape it into small muthiyas. Prepare all the muthiyas in the same way.
- Heat oil and fry the muthiyas on low flame until they become crispy and slightly golden brown. Allow them to cool, then grind them finely. Sieve the ground muthiya mixture. Rava ladoo churma is ready.
- Now, in a pan, add 1 tbsp ghee, chopped almonds, cashews, pistachios, and raisins. Roast for 2 minutes or until slightly brown, then add them into the churma.
- In the same pan, add 2–3 tbsp ghee and ½ cup besan. Roast the besan on low flame, adding ghee gradually, until it puffs up and turns slightly golden brown. Add this to the churma.
- Also, add 1 tsp cardamom powder and mix well. Cool down the rava ladoo mixture completely. Do not add powdered sugar into the hot ladoo mixture.
- Now, in a mixer jar, add 1 cup sakar and grind it into a fine powder. Add the ground powder into the ladoo mixture. Mix well. Also, add the remaining ghee and mix well. The mixture binds properly.
- Now, shape the mixture into round ladoos with your hands. Serve Gujarati-style rava na ladoo, or store them in an air-tight container. They stay good for 10 days at room temperature and up to 1 month in the refrigerator.
Notes
- Use fine rava for making ladoos.
- The proportion of ghee should be half of the rava.
- Use slightly hot water to knead the dough.
- Knead a tight dough for ladoo muthiya. Fry ladoo muthiya on a low flame.
- Grind ladoo muthiya on pulse mode so that ghee does not release from it.
- Add ghee in batches and roast besan on a low flame until it turns golden brown.
- Adding roasted besan enhances the taste and gives binding to the ladoos.
- The proportion of powdered sugar should be half of the rava.
- Gujarati-style rava na ladoo, or store them in an air-tight container. They stay good for 10 days at room temperature and up to 1 month in the refrigerator.