Rava Ladoo – Semolina Laddu

Rava Ladoo – Semolina Laddu

Most of Sri Lankan families do not eat sweets on a regular basis. Only on special occasions or festivals. This semolina/rava ladoo famous during diwali and Sinhala Tamil New Year. During this festival families exchange plates of sweets and savouries with friends and neighbors.

You don’t have to wait for a festival or special occasion to enjoy these sweet rava ladoo. You can make them when ever you crave for a sweet.


  • Semolina (Roasted) – 500g
  • Sugar – 200g
  • Condensed milk – 150ml
  • Grated coconut (lightly roasted) – 200g
  • Cashew nuts – 50g
  • Raisins/ sultanas – 50g
  • Cardamom powder – 1 TSP
  • Ghee – 3 TBS
  • Water – 4 TBS

    • Heat the ghee in a pan, when it is hot enough add cashew nuts and fry until slightly brown.
    • Add the raisins and when it is balloon up remove from heat and set aside
    • Add grated fresh coconut and roast until golden brown.
    • In a same pan add semolina roast until the aroma starts to coming out.
    • Meanwhile boil the sugar and water. When it reach the sticky consistency remove from heat and set aside.
    • Take a big bowl and add the roasted rava, roasted coconut, cardamom powder, cashew nuts and raisins
    • Pour the condensed milk over the mixture and mix everything until well combined.
    • apply little ghee on your palm.
    • Add a few teaspoons of the sugar syrup and mix it with rava mixture and mould it into the size of a ball.
    • Make sure the syrup is little warm when you roll the ladoos into balls.
    • Repeat the same process for the remaining ladoos.
    • Rava ladoos can keep well in room temperature for up to 2-3 days.
    • Please refrigerate any leftover and finish it with in one week.
    • Enjoy!


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