HomeSweetsIndian Sweet RecipesRava na ladoo | how to make rava laddu | easy sooji...

Rava na ladoo | how to make rava laddu | easy sooji laddu or sooji ladoo

Rava ladoo is an easy sweet recipe prepared with basic ingredients like rava, sugar, and ghee. It is an ideal sweet for the celebration of many festivals and occasions. I share an authentic gujarati style rava ladoo recipe, which involves making ladoo muthiya. So I made muthiya in two ways with frying and without frying. both methods are easy to make rava ladoo.

Do try this easy rava ladoo recipe with a perfect ingredient ratio and a few no-fail tips that help you to make delicious ladoo on the first attempt. 

The key to making delicious rava na ladoo at home are:
  • Use fine rava for making ladoo. If you don’t have coarse rava or sooji at home then grind it for making ladoo.
  • Use a 2:1 ratio of flour and sugar for making ladoo. But you can use sugar according to your taste.
  • Cook muthiya or bhakhari on low-medium heat. So they become crispy and properly cooked from the inside.
  • Sieve grinded muthiya mixture for perfect ladoo mixture
  • Lastly, add the ladoo mixture into hot ghee give melt the mouth texture of it.
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Rava na ladoo | how to make rava laddu | easy sooji laddu or sooji ladoo

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert, Indian sweets
Cuisine Indian


  • 300 grm or 2 cup fine rava/semolina/sooji
  • 4 tbsp oil
  • ½ cup hot water
  • Oil for deep frying muthiya
  • 150 grm or 1 cup sugar powder
  • ¾ cup hot ghee
  • ¼ cup chopped almonds
  • 3 tbsp chopped pistachio
  • 2 tbsp raisins
  • ½ tsp cardamom powder


  • In a bowl, take rava and add oil/ghee in it.
  • Mix and rub the oil and the flour together.
  • Add warm water gradually and knead tight dough.
  • Divide and shape the dough in cylinders muthiya.
  • Now heat the oil pan, fry the muthia till they are nice light brown in color.
  • Also from muthiya dough roll bhakhari with a medium thickness.
  • Roast bhakhari on low-medium flame. apply some ghee and roast till it becomes crispy from both sides.
  • Allow them to cool and grind them finely.
  • Sieve the grinded muthiya mixture.
  • Now heat ghee in a pan, add chopped almond, pistachio, and raisins. Roast for 2 minutes or till it becomes slightly brown. Keep it aside.
  • In the same pan heat ghee.
  • When ghee is heat properly, switch off the gas and add rava and sugar mixture, roasted dry fruits, and cardamom powder. Mix well.
  • Now with the hand make a round shape to ladoo.
  • Serve and store ladoo into air-tight container 5-6 days at room temperature.


  • Rub oil/ghee with flour and the proportion of oil should bind flour together in your hand.
  • Fry muthiya on low-medium heat.
  • sieve grinded muthiya mixture for perfect ladoo mixture.
  • addition of hot ghee gives melt in the mouth texture of ladoo.
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