Rava Ladoo is a popular South Indian Sweet made with semolina, coconut, sugar, milk, ghee and nuts. Many times rava ladoo becomes hard next day, this method will give you Ladoo which keeps them soft all along.
Rava Laddu is one sweet I grew up eating all the time. I have shared my mom’s recipe for Rava Laddu, but recently I observed that my ladoo’s tend to become hard the next day. So today I am sharing a different method, same ingredients as my moms just the method of doing it is different. My family loved it and I hope you enjoy making it as well. If you do, please leave me your feedback in the comment section below.
Ingredients:
Ingredient notes:
- Rava ( suji /semolina) – use fine rava
- Coconut – freshly grated coconut ( I removed the brown part)
- Sugar – regular white granulated sugar
How to make Soft Rava Ladoo –
1 & 2- Combine 1 cup of fine rava and ½ cup of freshly grated coconut in a large bowl. Mix it well and let it rest for 1.5 to 2 hours. This helps the rava absorb the moisture from the coconut which helps the ladoo stay soft for long time.
3- After 2 hours, heat ¼ cup ghee and roast the nuts till light brown (you can also fry some raisins). Remove the fried nuts and set a side.
4- Add the rava and coconut mixture to the ghee and mix it well.
5- Reduce the heat to low -medium and roast the rava mixture for 20 minutes, stirring often. When done the rava will have a nice aroma and will look grainy. Make sure not to burn the rava, so keep stirring often. Remove the roasted rava and set a side.
6 – Clean the pan and add ¾ cup + 1 tablespoon sugar and ⅓ cup water. Mix it and let the sugar dissolve completely.
7- After the sugar completely dissolves, in medium flame cook the mixture for 5 minutes ( it will look slightly thick). No need for string consistency.
8- Add the roasted rava and coconut mixture.
9- Mix it well and let it rest for 10 minutes.
10- After 10-12 minutes, add crushed cardamom and roasted nuts and mix it well. The rava would have absorbed the sugar syrup. If the moisture is too soft, leave it for another 5 minutes( not more than that) . Using clean hands, mix it well.
11- Add milk about 1 to 2 tablespoon (or as needed) to the rava mixture and mix it again.
12- Take about 3 tablespoons of the mixture on your palms and press it down to form a ladoo.
Tips & Notes:
Use fine semolina, not the regular coarse semolina which we use for upma.
Roast the rava till nice aroma comes and stir often to avoid brown rava.
Its important to mix the rava and coconut and let it rest it for 2 hours to ensure we get ladoo which stays soft for few days.
If using frozen coconut, thaw the coconut before using.
Make the ladoo when the mixture is slightly warm, do not wait till it completely cools down.
Please follow the recipe properly to get ladoo which stays soft for long time.
Frequently Asked Questions:
Why is my rava ladoo not binding?
When the ladoo doesn’t bind, it means the mixture became dry. Add warm milk as needed to make the ladoo.
Why did my rava ladoo become hard after one day?
You might have over cooked the sugar syrup. Just microwave each ladoo for 10 seconds before enjoying.
Love Ladoo’s? Then do check out my Flax Seed Ladoo, Almond Flour Ladoo, Rava Kesari Ladoo and Nuts & Coconut Jaggery Ladoo.
Looking for more Indian desserts, then do check out my Collection of 20 + Easy Indian Desserts.
Soft Rava Ladoo Recipe
Ingredients
- 1 cup fine rava (suji/semolina)
- ½ cup fresh coconut ( ground in a blender) I removed the brown part of the coconut
- ¾ cup + 1 tbsp white sugar
- ¼ cup ghee
- ⅓ cup water (100 ml)
- 10 whole cashew, slit
- 3 cardamom pods, crushed
- 2-3 tablsepoons warm milk or as needed
Instructions
- Combine 1 cup of fine rava and ½ cup of freshly grated coconut in a large bowl. Mix it well and let it rest for 1.5 to 2 hours. This helps the rava absorb the moisture from the coconut which helps the ladoo stay soft for long time.
- After 2 hours, heat ¼ cup ghee and roast the nuts till light brown (you can also fry some raisins). Remove the fried nuts and set a side.
- Add the rava and coconut mixture to the ghee and mix it well.
- Reduce the heat to low -medium and roast the rava mixture for 20 minutes, stirring often. When done the rava will have a nice aroma and will look grainy. Make sure not to burn the rava, so keep stirring often. Remove the roasted rava and set a side.
- Clean the pan and add ¾ cup + 1 tablespoon sugar and ⅓ cup water. Mix it and let the sugar dissolve completely.
- After the sugar completely dissolves, in medium flame cook the mixture for 5 minutes ( it will look slightly thick). No need for string consistency.
- Add the roasted rava and coconut mixture. Mix it well and let it rest for 10 minutes.
- After 10 -12 minutes, add crushed cardamom and roasted nuts and mix it well. The rava would have absorbed the sugar syrup. If the moisture is too soft, leave it for another 5 minutes( not more than that) . Using clean hands, mix it well.
- Add milk about 1 to 2 tablespoon (or as needed) to the rava mixture and mix it again. Take about 3 tablespoons of the mixture on your palms and press it down to form a ladoo.
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