Rava Laddu

Recipe Prepared By

Smt Mani Kumari
Article Written By

Preparation time: 5 minutes
Cooking time: 40 minutes
Yield: 15- 20 Ravva laddu (depends on size)


Bombayi Rava (Semolina) : 2 glasses (250 ml glasses)

Panchadara (Sugar) : 2 glasses (250ml glasses)

Endukobbari (Dry Coconut)

Yalukalu & Pachakarpooram (Elaichi & Edible Camphor) : 5 & a Pinch

Jeedipappu (Cashews) :
50 grams

Kismis (Raisins) : 50 grams

Palu (Milk) : 1 cup


Step 1 : Blend Dry coconut into powder

Step 2 : Fry 1 glass Dry Coconut powder in low flame till brown colour (good Aroma appears)

Step 3 : Fry Bombayi Rava in 1 tsp ghee in low flame until good aroma

Step 4 : Fry Cashews & Raisins in 1 tsp ghee till golden colour

Step 5 : Blend fried Bombay Rava into smooth powder

Step 6 :
Boil 1 cup Milk with 2 glasses Sugar till thicken for 10 min in low flame (Kariginaka rendu Pongulu raanivaali)

Step 7 : Off the flame and add ghee, Bombayi Rava Powder & Dry Coconut Powder to Paakam, mix well

Step 8 :
Add Fried Cashews, Raisins, 1 tsp Elaichi Powder & 1 pinch of edible Camphor (Pachakarpooram) to Rava mixture

Prepare round laddus by applying ghee to the hands

Rava Laddu Sweet is ready :)

Note : Alternate procedure : Once Fried bomabayi Rava, Dry Coconut is blended, blend sugar also. Add Bomayi ravva powder, Dry Coconut Powder, Sugar powder, Elaichi powder, Edible Camphor, fried Cashews, fried Raisins in a bowl. Add 1 tsp hot ghee & 1 cup hot milk to the powder and mix it thoroughly, applying little ghee to hands prepare laddus.

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