Rawa Laddoo

Come Diwali and my ever enthusiastic soul goes to the next level :-) The aroma of Diwali special snacks engulfs the house.Chakali, Karanji , Shankarpali , Chivda and Besan laddoo is something i make every year on Diwali. This year the Diwali Special cooking has started with a special demand from hubby -Rawa Laddoos. I had never made these but was super excited to make these as my 'not so demanding' hubby wanted these LOL..
Though it was an experiment, i must confess that it was a successful one. Also, it consumes less time to make rawa laddoo as compared to Besan laddoos.
Here comes the recipe:

  • 250 gms fine Semolina (Barik Rawa /Sooji)
  • 250 gms Powdered Sugar
  • 1 medium Katori Ghee
  • 1 small katori chopped Dry Fruits (Cashews, Raisins, Almonds)
  • 2 teaspoon Cardamom Powder
Preparation Time: 15-20 mins

Makes: 25-28 medium size laddoos


  • Heat a pan and roast the rawa on medium flame till it becomes golden brown and a nice aroma comes. Make sure you stir it continuously. 
  • Let it cool down. (If you are using the coarse variety of rawa, then you need to grind the roasted semolina to a fine powder).
  • Mix roasted rawa, powder sugar and cardamom powder in a mixing bowl.
  • Fry the chopped dry fruits in little ghee and add to the rawa and sugar mixture.
  • Slightly heat the ghee and add to the rawa mixture. Mix well.
  • Make medium balls immediately .
  • If the mixture is too dry , you can sprinkle some milk but then this reduces the shelf life of the laddoos.
  • If you don't want to use milk, you can use lukewarm water ,mix well and then make the laddoos.


Chandana Mungre Kashid
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