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Recipe · Festival food · Tamil Nadu

Rava Laddu: A Deepavali Sweet in 20 Minutes

Roasted rava and powdered sugar bound with ghee and a little warm milk, with cashews, raisins and cardamom. No sugar syrup to fail.

Our kitchenUpdated
Prep5 min
Cook15 min
Makes12 laddus
Jump to recipe
Rava laddus with cashews and raisins on a brass plate

Quick answer

Roast 1 cup rava in ghee until it smells nutty, mix with ¾ cup powdered sugar, fried cashews, raisins and cardamom, add 2 to 3 tablespoons of warm milk and roll 12 laddus while warm.

Ingredients and steps

12 laddus

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Ingredients

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You need

Heavy kadaiMixer for powdering sugar

Steps

  1. Fry the nuts

    Heat 1 tablespoon ghee. Fry the cashews until golden and the raisins until they puff. Set aside.

  2. Roast the rava

    In the rest of the ghee, roast the rava on a low flame, stirring, until it smells nutty but is still pale, about 8 minutes.

  3. Mix

    Turn off the heat. Stir in the powdered sugar, cardamom, cashews and raisins.

  4. Bind and roll

    Sprinkle warm milk a spoon at a time while the mix is warm, until it holds when pressed. Roll 12 laddus quickly.

Shop tip: Laddus made with milk keep about four days. For longer, bind with warm ghee instead of milk; they keep two weeks.

150kcal
2.5 gprotein
22 gcarbs
6 gfat

Per laddu, an estimate. It does not change with the servings.

Made it?Tap to rate it
20 minstart to finish
0sugar syrup to get wrong
4 dayswith milk; 2 weeks bound with ghee

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Questions people ask

Why are my rava laddus not holding shape?
The mix cooled down or needs a little more warm milk or ghee. Warm it slightly and press firmly.
Can I add coconut?
Yes, ¼ cup roasted grated coconut, but eat the laddus within two days.
Can I use jaggery?
Powdered jaggery works and gives a darker laddu; bind with ghee rather than milk.