RAVA LADOO – SOUTH INDIAN RAVA LADDU WITHOUT MILK, COCONUT

Published : | Last updated : October 7, 2026 | By
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Rava ladoo, also known as sooji laddu, is a classic South Indian sweet made with roasted semolina, sugar, ghee, and cardamom. This easy rava laddu without milk and coconut melts in the mouth and has an amazing shelf life—making it a perfect festive sweet for Diwali!

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rava ladoo picture

My MIL is an expert in making Rava ladoo without using milk and coconut (Semolina ladoo in English). Generally South Indians make rava laddu for special occasions at home. People make this sooji ladoo just by using roasted rava. But my MIL makes it different from the usual method. Just because of this variation my husband loves this ladoo a lot.

rava-laddu

I’ve tried this rava laddu for many occasions. Its a fool proof recipe. It never went wrong. Try this and let me know friends 🙂 I am bad in shaping the ladoos. So please bear with the irregular shapes;) Ok, lets see how to prepare rava laddu with step by step pictures.

Quick Notes for US & Abroad Kitchens

  • Rava / Sooji: Fine Bombay rava or Bob’s Red Mill semolina flour works best. Dry roast on low flame without changing its color.
  • Grinding: In a mixie or blender, powder the roasted rava and sugar finely, then sieve them for a smooth texture.
  • Ghee: Melt the ghee until warm and add little by little until you can shape into balls.
  • Shelf Life: Since there is no milk or coconut, these ladoos stay fresh for 2 to 3 weeks at room temperature in an airtight box.
Rava ladoo recipe without milk and coconut

RAVA LADOO – SOUTH INDIAN RAVA LADDU WITHOUT MILK, COCONUT

Chitra
Rava ladoo without using milk and coconut (Semolina ladoo in English). Fool proof South Indian sooji laddu recipe with long shelf life.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine Indian, South Indian
Servings 12 ladoos

Ingredients
  

  • 1 cup Rava/Sooji/Semolina
  • ¾ cup Sugar use 1 cup if u want more sweetness
  • 3 to 4 nos Elachi / Cardamom seeds powdered
  • 4 to 5 tbsp Ghee add little by little
  • 8 to 10 nos Cashews break into pieces

Instructions
 

  • Dry roast the rava till nice aroma arises. Make sure the color of rava doesn’t change. In a mixie powder the rava , sieve it.
    Roasting and powdering rava sooji in mixie
  • Powder the sugar & sieve it . Mix them well.
    Mixing powdered sugar with powdered rava
  • Now add the roasted cashews and elachi powder . Mix well.
  • Add the melted ghee little by little and mix well. Stop the ghee when you are able to make a ball. Make even sized balls out of it and store in an air tight container. Enjoy !!
    Adding roasted cashews warm ghee and shaping rava ladoo

Notes

  • U can add milk and reduce ghee to make laddus. But the shelf life will be reduced.
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Frequently Asked Questions

Why is my rava ladoo breaking while shaping?

If the mixture cools down, the ghee solidifies and ladoos can break. Just add 1 teaspoon of warm melted ghee, mix well, and shape while warm.

Can I add milk instead of ghee?

Yes, you can add warm milk and reduce ghee to bind the laddus easily. But the shelf life will be reduced to 2 to 3 days.

How long does rava laddu stay fresh without milk?

Without milk and coconut, these rava ladoos stay fresh for up to 2 to 3 weeks in an airtight container at room temperature.

U can add milk and reduce ghee to make laddus. But the shelf life will be reduced.

rava laddu
rava ladoo box
RAVA LADOO

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34 thoughts on “RAVA LADOO – SOUTH INDIAN RAVA LADDU WITHOUT MILK, COCONUT”

  5. Vikis Kitchen

    Rava ladoo is very beautiful Chitra. I like that purple color plate too:) Who says they are out of shape, looks great! Like the way your Mother-in-law grinds the rava (My chithi / aunt also do the same way and they are better than many other methods).

    Reply
  31. Unknown

    Tried it and recipe came out really tasty and well, as i'm beginer I couldnt get the proper round form but apart from that taste was awesome. Big hit in my home. Thankq!!

    Reply
    1. Chitra

      Hi Vidhya, If the rava is not roasted properly, grinding may be difficult. Just roast it for a minute and try to grind. Grind continuously for few minutes. It should powder well. Just sieve it and again grind as shown in the method.

      Reply
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