Rava Ladoo or rava laddu with detailed photo and video recipe.
Along the lines of re-sharing vegan versions of old recipes, today's dessert will leave you in awe over the fact that Indian desserts do not need ghee after all.
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I cannot time the rava ladoo recipe any better because it is one of the popular recipes for the Ganesh Chaturthi festival in India. And I am preparing Rava Ladoo or Sooji Laddu to celebrate this festival.
I had mentioned last time that one bite of this wonderful dessert will make you an instant fan. That was not an understatement, however, the same recipe without ghee but with all the essential elements of taste is one step better than the original.
It is an ideal sweet for Diwali celebrations or for many festivals and occasions.
Rava Ladoo or Sooji laddu is one of the common and favorite desserts in India. It is prepared with just the right mix of Rava (a.k.a semolina), coconut flakes, nuts, sugar, and a non-dairy binder ingredient.
The fragrance from roasted Rava and the roasted nut is reminiscent of festivals in India. With a prep time of fewer than 15 minutes and simple ingredients, it is one of the easiest desserts you can make.
Better yet, it is a kid's favorite. Usually, I add nuts like cashews or pistachios to the mix, but since I had a few requests for a dessert without nuts, I prepared this recipe without any nuts.
Vegan Rava Ladoo
I managed to get nice and flavorful Rava laddu replacing ghee with olive oil in this recipe.
Finding a replacement for ghee was not that hard, but what was tricky is the timing for adding the ingredients.
The sugar syrup that I was preparing needs to have the right consistency when I mix in shredded coconut. Adding the coconuts too early or too late makes it difficult to bind them into bite-size rounds.
How to make this recipe
In a wide pan, fry chopped cashews with 1 teaspoon of olive oil. (if you choose to add any nuts)
In the same pan, add 1 cup of Rava and roast on low flame. Roast the sooji until it changes color to light brown and turns aromatic. Set the pan aside.
Meanwhile, prepare sugar syrup by dissolving ½ cup sugar in water and boiling for 5 minutes or till you get a string consistency. Now, add shredded coconuts, cardamom powder, almond milk, and mix well.
Turn off the flame and add the roasted Rava to the sugar syrup. Also, add in roasted cashews if you are using them in this recipe. I skipped that part for my recipe. Stir continuously to avoid any lumps.
In a minute or so, Rava absorbs the sugar syrup. While it is warm enough to handle, prepare laddus with your palm.
Finally, serve Rava ladoo or sooji laddu once they have cooled down completely. Store them in an airtight container for up to 2 weeks.
Tips
- Choose 'fine' Rava or semolina to make this laddu
- Fried cashews or any fried nuts give a rich flavor to the laddu.
- Add powdered coconuts if you don't like the texture of shredded coconut bites.
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📖 Recipe
Rava Ladoo
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 cup Rava - medium coarse
- ½ cup + 2 tablespoon organic sugar
- 2 tablespoon water
- ¼ cup shredded coconut - optional
- ½ teaspoon crushed Elaichi/ cardamom powder
- 2 tablespoon almond milk - or any kind of plant-based milk
- 2 tablespoon olive oil - or avocado oil
Instructions
- In a wide pan, fry chopped cashews with 1 teaspoon of olive oil. (if you choose to add any nuts)
- In the same pan, add 1 cup Rava and roast on low flame. Roast the sooji until it changes color to light brown and turns aromatic. Set the pan aside.
- Meanwhile, prepare sugar syrup by dissolving ½ cup sugar in water and boil for 5 minutes or till you get a string consistency. Now, add shredded coconuts, cardamom powder, almond milk, and mix well.
- Turn off the flame and add the roasted Rava to the sugar syrup. Also, add in roasted cashews if you are using them in this recipe. I skipped that part for my recipe. Stir continuously to avoid any lumps.
- In a minute or so, Rava absorbs the sugar syrup. While it warm enough to handle, prepare laddus with your palm.
- Finally, serve Rava ladoo / sooji laddu once they have cooled down completely. Store them in an airtight container for up to 2 weeks.
Video
Notes
- If you are not vegan, use ghee in place of oil.
- Add cashew nuts and raisins for an authentic taste. My kids prefer this laddu without any nuts.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Sasmita says
Such a nice and simple recipe UMA !. Simply with some easily available pantry ingredients one can make these sweets. Love the fact that it is vegan.
Sapana says
Rava ladoo is one of my favorite Indian sweets. You have made them so perfectly. The fact they are vegan is jut WOW.
Jagruti's Cooking Odyssey says
Who would say no to these utterly delicious vegan rave ladoos, so easy and quick recipe
Anshu says
Wow ! These rava laddoos look absolutely delicious. Though never had them before but, would love to try them soon. Thanks for the share!
Uma Raghupathi says
Thank you Anshu!
Seema Sriram says
It is ages since I made some rava ladoo. So glad to see this back again with the proportions so I may make some this weekend. These look so good
Uma Raghupathi says
Thank you Seema.
Mayuri Patel says
I must admit I might be one of the few Indians who hasn't tried rava ladoo. Even though I've come across several recipes, haven't got down to making them. You've made it totally vegan which is really good.
Uma Raghupathi says
Thank you Mayuri!