By Aditi Saraswat
March 10, 2026
Rava ladoo is a classic Indian sweet that fits beautifully into an iftar spread. Prepared by roasting rava in ghee and adding chopped nuts, these ladoos deliver a quick energy boost after a long day of fasting.
1 cup semolina (rava / suji) ¾ cup powdered sugar ¼ cup ghee 2 tbsp chopped cashews 1 tbsp raisins ½ tsp cardamom powder 2–3 tbsp warm milk (optional, for binding)
In a pan, heat 1 tablespoon of ghee, add the semolina, and roast over a low flame for about 6 to 7 minutes, until you get a light aroma and it turns lightly golden.
In another pan, add a teaspoon of ghee and fry the chopped cashews and raisins until golden and the raisins plump up. Mix them with the roasted rava.
Remove from the flame, let the mixture cool down a bit, then add powdered sugar and cardamom powder to it. Mix everything thoroughly.
Pour the remaining warm ghee slowly into the mixture and mix nicely with your hands until the mixture turns moist and a bit crumbly.
If the mixture feels dry, sprinkle 1–2 tablespoons of warm milk and then mix again. This will give ladoos a soft texture.
Take small portions of the mixture and roll to make small bite-sized ladoos. Keep them for rest for about 10 minutes, then serve.