Rava Laddu

Rava Laddu (also spelled rava ladoo/suji laddu) belongs to the wider laddu tradition but is especially beloved across South India—most notably Karnataka (where it’s called ravè unde), as well as Tamil Nadu and Andhra Pradesh. Made for Diwali, Ganesh Chaturthi, Navratri and other pujas, the sweet pairs everyday pantry staples—semolina, sugar and ghee—with cardamom and nuts. Its festival popularity and Karnataka connection are well-attested, even as recipes vary by household and region.

Lightly roasted semolina gives a toasty, gently grainy bite that still feels melt-in-the-mouth when bound with warm ghee. Expect mellow sweetness, a perfume of cardamom, and occasional pops of cashews and raisins; some families add a touch of coconut or finish pieces with silver varq. The result: neat, hand-rolled spheres that look festive on trays and travel well for gifting.

Rava Laddu is best enjoyed fresh within a day at room temperature. If refrigerated, it can stay fresh for 3-5 days. Store in an airtight container in a cool, dry place away from direct sunlight. If refrigerated, allow it to come to room temperature for about 10-15 minutes before serving to experience its optimal texture and flavor.

Semolina (rava/suji), sugar, ghee, cardamom; cashews, raisins; (optional) grated coconut, a little milk (binder).