Easy Rava Laddu recipe made without milk. Its made with sooji and coconut. Its a South Indian Tamilnadu style recipe. With step by step pictures.
Rava Laddu ரவா லட்டு is my aunt Sarasu athamas trademark sweet. The 80’s and 90’s in my opinion were the best. When I was a kid and when all cousins got together in my aunts house, the fun was unlimited. We all would sit near the telephone ( the big black rotary telephone ) and dial some random number seeing the yellow telephone directory. When someone picks at the other end, we would all giggle and cut the call. Oh what thrill! The joy of rotating the number wheel and the sound can never be forgotten. My aunt would make this Rava laddu and keep it in a big stainless steel dabba lined with a newspaper on the dining table. This laddu brings back sweet memories. This is the most simplest and the easiest recipe ever. This recipe is made without milk. Its made with sooji and coconut. Its a South Indian Tamilnadu style recipe.
We will need fine sooji rava also called as chiroti rava for this recipe. Powder a cup of sugar in a blender/mixie to a powder. Here are the other ingredients you will need for this recipe.
Keep a pan on the stove on low heat. This recipe is cooked till the end only on low heat, as the rava can burn easily. So try to be patient and do not increase the flame. Heat ghee and add in the cashew nuts and chironji seeds. Chironji seeds are called as saara paruppu சாரப்பருப்பு in Tamil. Fry till the cashew nuts are lightly brown.
Add in the raisins and the freshly shredded coconut. Fry for a minute until the coconut is lightly brown.
Now, add in the sooji rava and fry for 10 minutes. Its important that the flame is low and you keep sautéing the whole time else the rava will burn at the bottom. So all the time, eyes and hands on the pan. After 5 minutes of frying, add in the cardamom powder and the salt. The rava is fried when a nice nutty smell fills the kitchen and the rava is very slightly brown. It will roughly take about 10 minutes.
Add in the powdered sugar and mix well for 30-40 seconds. Switch off the flame.
Add in 1/4 cup of boiling hot water to the mixture and mix well to combine. Add more water if the mixture is crumbly. Dont add all of the 1/2 cup water at once. Wait for 2-3 minutes and form laddus the size you prefer. If the laddus crumble in your hand, add a couple of tablespoon of hot water to loosen the mixture.
Wait for the laddus to completely cool. Store the laddus in a jar with a lid. The laddus will last for 2 days at room temperature.
Rava Laddu Recipe
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 15 1x
Description
Easy Rava Laddu recipe made without milk. Its made with sooji and coconut. Its a South Indian Tamilnadu style recipe. With step by step pictures. Measurements Used – 1 cup = 250ml
Ingredients
- 1 Cup Chiroti Rava / Sooji
- 1 Cup granulated Sugar, powdered in a mixie
- 1/2 Cup fresh shredded Coconut
- 3 Cardamoms, powdered fine
- a pinch of salt
- 1 Tablespoon Cashewnuts, chopped fine
- 1 Tablespoon Chironji Seeds (saara paruppu)
- 1 Tablespoon raisins
- 1/4 cup ghee
- 1/2 cup water
Instructions
- Heat ghee in a pan and add in the cashew nuts and chironji seeds. Fry till the cashew nuts are lightly brown.
- Add in the raisins and the freshly shredded coconut. Fry for a minute until the coconut is lightly brown.
- Now, add in the sooji rava and fry for 10 minutes. The rava is fried and done when a nice nutty smell fills the kitchen and the rava is very slightly brown. It will roughly take about 10 minutes.
- Add in the powdered sugar and mix well for 30-40 seconds. Switch off the flame.
- Add in 1/4 cup of boiling hot water to the mixture and mix well to combine. Add more water if the mixture is crumbly. Dont add all of the 1/2 cup water at once. Wait for 2-3 minutes and form laddus the size you prefer. If the laddus crumble in your hand, add a couple of tablespoon of hot water to loosen the mixture.
- Wait for the laddus to completely cool. Store the laddus in a jar with a lid. The laddus will last for 2 days at room temperature.
- Category: Desserts
- Cuisine: South Indian, Tamilnadu
Hello mam… Good morning. Iam a amateur cook and mostly cook to impress my wife. Am a dentist by profession… I had not even entered the kitchen before my marriage but now cooking has become a hobby or even a passion. Thanks to your blog. My only reference for any dish I cook would be kannamma cooks. The minute details you give, word of caution at appropriate places, the history of the dish and the genuineness in acknowledging a person if it’s his recipe…. All these make us feel that your blog and you are more like a family member. Kudos. Keep going and sky is the limit. Excellent photographs and crystal clear description.
Thank you so much. Means a lot.
Sooji contains calcium.. please chk ur nutritious chart
I started fallowing all your recipes, Every recipe fits very much to our taste.Very easy to fallow and gives wonderful taste. Thank you for uploading.
★★★★★
Thank you!
Hi. I wish to try this recipe but how do i store them more than 2 days outside in air tight container?
I tried it today and it was appreciated .. Thanks.
thank you
nice i realy like ur recipe..
Hi Suguna, Tried ur rava laddu recipe yesterday.Came out well.My husband n kids relished it. N ofcourse me too. Thanks to u dear. Ur blog is gr8.
★★★★★
Suppppeeeerrrrr….. Thanks for your recipe
Dear sugu sis, so glad that i made rava ladoo. For the first time prepared sweet for diwali. Usually mom does. I help. This time wanna give a try. Lodoos are kept to cool . I didn’t taste yet. For the dishes I am confident as I cook I don’t taste for alteration. so happy ,KC happened in my life. Pl pl keep going.your blog s ultimate and complete. Images enrich and really help for beginners. Nutrition info, number of serves, cooking time …everything s just perfect to refer. I know you are putting your heart and soul into it. Its worth it deary.
★★★★★
Thank you so much Andal. Your words make my day! XX! Let me know how the laddoos turn out.