Andhra · Sweet
Ravva Laddu
రవ్వ లడ్డు
Ravva laddu is a Telugu semolina sweet shaped from roasted rava, fine sugar and ghee. This version adds coconut, cardamom and chopped cashews, with a little warm milk only if needed for binding. Roast gently, cool until comfortably warm, then press into balls rather than cooking a sugar syrup.
- vegetarian
Ingredients
- 200 g (approximately 1 cup)Rava / sooji Organic Mandya
- 140 g (approximately 2/3 cup)White granulated sugarGrind to a fine powder.
- 70 g (approximately 1/3 cup)A2 ghee Organic Mandya
- 20 g (approximately 1/4 cup)Dry grated coconut
- 15 g (approximately 2 tbsp)Cashews Organic MandyaFinely chopped.
- 0.5 g (approximately 1/4 tsp)Ground cardamom
- 40 ml (approximately 2 1/2 tbsp)MilkWarm; add only as needed for binding.
Method
Roast rava
Roast rava in 50 g ghee over low heat for 8 minutes, until aromatic without browning.
⏱ 8 minToast coconut
Stir copra through the rava over low heat for 2 minutes.
⏱ 2 minFry cashews
Fry cashews in remaining 20 g ghee separately over low heat for 2 minutes, until pale gold.
⏱ 2 minCool mixture
Cool the rava mixture for 10 minutes, until comfortably warm.
⏱ 10 minMix sweetness
Mix powdered sugar, cardamom and fried cashews with their ghee into the warm rava.
Bind mixture
Work in warm milk a teaspoon at a time only until a squeezed portion holds together.
Shape laddu
Press into twelve equal balls while the mixture remains pliable.
Set laddu
Rest for 20 minutes before packing, then refrigerate promptly.
⏱ 20 min
Shop the ingredients
Tips
- Use a 250 ml cup, 15 ml tbsp and 5 ml tsp; follow the gram weights when cup measures differ.
- Add milk only until the mixture binds.
- Preparation includes cooling and setting.
Serving
Serve after allowing chilled laddus to soften briefly.
Storage
Refrigerate promptly and use within 3 days.
Variations
- Omit cashews for a nut-free version.
- Pulse cooled roasted rava briefly for a finer texture.
Nutrition per serving
| Energy | 179 kcal |
|---|---|
| Protein | 2.6 g |
| Carbohydrates | 24.8 g |
| Fat | 7.8 g |
| Fibre | 1.0 g |
Approximate, calculated from representative raw-ingredient values and divided by the stated servings; includes measured cooking fat and excludes separately served accompaniments. Includes all 40 ml optional binding milk; actual use may be lower.
Questions people ask
Is ravva laddu the same as rava ladoo?
Ravva is the Telugu spelling for rava or semolina, so the names describe closely related sweets. Household recipes vary in coconut, syrup and binding liquid. This version uses roasted semolina and powdered sugar, with ghee and a little milk for shaping.
Why does my ravva laddu crumble?
The mixture may be too dry or too cool to bind. Press a small portion firmly before adding liquid. If it still falls apart, add warm milk one teaspoon at a time and shape immediately; a large splash can make the batch overly wet.
Can I make ravva laddu without milk?
Milk can be omitted if the ghee and fine sugar mixture binds when squeezed. If additional fat is needed, work in melted ghee gradually rather than adding water. The texture and measured nutrition will change, but the result does not require a milk ingredient.
Should I powder the rava for laddu?
This recipe keeps the semolina grain for a lightly textured sweet. You may pulse the roasted, cooled rava briefly for a finer result, but do not grind it while hot with ghee. Keep the powdered sugar fine so large crystals do not dominate the bite.
How long do milk-bound ravva laddus keep?
Because this version can contain milk, refrigerate the shaped sweets promptly and use within three days. Keep them in a clean covered container and take out only the portions needed. Do not apply the longer room-temperature storage used for a milk-free laddu.
Photo: Organic Mandya · © Organic Mandya
