Rawa Laddu

Rawa laddus are soft and tasty and simply melts in your mouth.


    Semolina/rawa/sooji :- 1 cup
    Cardamom pods :- 2
    Sugar :- 1 cup
    Ghee :- 1 tbsp
    Raisins and cashews :-
    Warm milk :- As required

tools required


Serving dish

Mixing bowl

Deep bottomed pan

preparation method

Grind together the cardamom seeds and sugar into a powder and keep aside.

Now dry roast the semolina till light golden and fragrant.

Take the roasted semolina into a mixing bowl and let it cool.

In a pan, heat ghee and fry the raisins and cashews. Keep aside once the nuts get golden brown shade.

Mix the fried nuts, powdered sugar and then roasted semolina.

Sprinkle the warm milk slowly and shape the prepared mixture into small round shaped balls.

Serving Suggestions

    Serve when cool and dry.

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Prep:30 mins Cook: 15 to 30 minutes


Make sure you have the flames in sim while roasting rawa, else there is a chance of the rava getting over roasted. Store ladoos in an airtight container. Do not use excess milk as the laddu won’t be firm. Sprinkle the needful just to get it combined well. Consume within five days of making them. If you keep them in refrigerator, you can have them for a week.

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