How To Make Rava Ladoo (Indian Dessert)



Fine Rava/Sooji – 2 cups

Unsalted Butter – ½ stick

Shredded Dry Coconut – 1 ½ cups

Sugar – 2 cups or 1 ½ cups if you want it less sweet

Evaporated Milk – 1 5oz can

Cardamom Powder – ½ tsp

Saffron – 1 pinch, powdered (optional)

Edible Camphor – 1 pinch, powdered (optional)

Raisins – ¼ cup, roasted in a little butter

Cashew/Almond/Pistachio – ¼ cup, coarsely chopped and roasted in a little butter



  • Melt Butter in a non-stick pan on medium heat.
  • Add Rava/Sooji and fry until you get the nice roasted Rava aroma.
  • Add Shredded Coconut and Sugar and mix well on low heat for few seconds.
  • Add Raisins, Nuts, Saffron, Cardamom Powder, and Edible Camphor – Mix well.
  • Add Evaporated Milk and turn off the stove. Keep mixing for few minutes until the Evaporated Milk is well incorporated.
  • Remove pan from stove.
  • Dip your hands in cold water, take small amount of the mixture (golf ball size) and roll it into balls.
  • Makes approx. 35 to 40 ladoos depending on the size you make.



  • Let the Ladoos cool completely before storing them in an airtight container or ziplock bags.
  • Store the Ladoos in the freezer – they stay fresh for months! (…but remember to serve at room temperature.