Recipe: Sooji/Semolina laddu (rave unde)

Nuttiness and crunchiness in just one bite!

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Sweets definitely bring back fond childhood memories of us gobbling up laddus. Freshly prepared with loads of love by mothers at home! 

Festivals in India are always filled with yummy sweets and you can never get tired of eating them. This is the time people care less about their diet and go completely guilt-free mode! 

making a sooji rave unde laddu placed on a black plate over a grey surface with crushed nuts by the side
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Here is one such sweet that is common in South Indian households. It’ll bring back some wonderful hoogah moments the minute you think of these small little treats, for sure.

a close up shot of sooji rave unde laddu placed on a black plate
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Rava Balls

Prep Time: 10 minutes
Cook Time: 1 hour
1 hour 10 minutes
Yield: 12 pieces



  • 1 cup Fine Semolina / Sooji / Rava
  • ½ cup Clarified Butter / Ghee (at room temperature)
  • 1 cup Fresh Coconut (grated)
  • ½ cup Water
  • ¾ cup Granulated Sugar
  • 6 Almonds
  • 6 Cashewnuts
  • 12 Raisins
  • ½ tsp Green Cardamom Powder


  • Saucepan



  • Heat a large, thick-bottomed pan on a medium flame
  • Add ghee, and once it heats up, add almonds, cashews, and raisins
  • The raisins will start to swell and grow bigger, at this point add freshly grated coconut and stir for a couple of minutes
  • Toast the coconut for about 15 minutes until it light brown
  • Add rava and keep stirring to avoid burning
  • Simmer the heat and roast the rava mixture for 10 - 15 minutes or until the color has changed to light brown
  • Turn off the flame and transfer the contents into a plate, and let it cool.


  • In the same pan that you used to roast the rava mixture, pour water and sugar and heat on a medium flame.
  • Keep stirring the sugar water often and heat for 10 - 15 minutes 
  • The consistency of the syrup needs to be thick enough that it forms a single strand when stretched between your fingers. So check often to reach this stage 
  • Once it does, add the roasted rava mixture and cardamom powder into the pan
  • Stir continuously until the sugar syrup and rava is mixed thoroughly and comes together
  • Turn off the flame and allow it to cool a little


  • Dip your hands in water to counteract the heat of the rava mixture
  • Roll medium sized balls out of the mixture and place it on a plate
  • Do the same with the rest of the mixture. 


  • These can be enjoyed hot or cold
  • Serve with hot coffee or tea, as an evening snack!
a close up shot of sooji rave unde laddu placed on a black plate
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Make these traditional sweets along with your friends or family members to have a great time rolling the laddus and sharing some fun moments as you finish up these sweet snacks. 

  • Add few strands of saffron while boiling the sugar mixture to get the essence as well as a good tint of yellow into the rava mixture

  • Be creative by adding nuts like pistachios, almonds and macadamian, it will also add in a bit of richness

  • Semolina/Rawa laddu commonly called as “Rave Unde”  in Karnataka is made with fine semolina/suji mixed with fresh coconut and granulated sugar

  • ‘Rava’ means semolina and ‘Unde’ refers to balls in Karnataka.  The best part is when you bite into these laddus, it will just melt in your mouth. 

  • The nuttiness from the toasted cashew nuts which you get in between is to die for!! Toasted raisins also add in an extra texture giving it a little oomph factor to finish with!

If you want the consistency of the rava mixture to be thicker or if you prefer it smoother then add a few tablespoons of milk and water to the mixture. Cook this for a couple of minutes before rolling it into balls

  • You can serve these laddus as an evening snack or have them as a quick energy bite after your workout session

  • Forms a perfect dessert for your sweet craving at the end of your meals

  • Pack it in your kid’s lunch box as their snack to surprise them with a treat

  • Store in an air-tight container at room temperature for a max of 3 days, or in the refrigerator where it will stay good for 7 days

  • The longer it stays the more hard and dry the texture becomes. Make sure you eat them up quickly as it stays fresh and soft

  • Make sure your container is a proper air-tight one, to keep the ants away during summer

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