Rava Laddu Condensed Milk Easy Recipe For Traditional Indian Sweets

Rava Laddu Condensed Milk is a delightful and creamy Indian sweet that marries the nutty aroma of roasted semolina with the rich sweetness of condensed milk. This easy and quick recipe makes perfect soft, melt-in-mouth laddus in under 30 minutes — ideal for festivals, celebrations, or simple sweet cravings. I first tasted this version of rava laddu when I visited my aunt’s kitchen during Diwali in Andhra Pradesh; what surprised me most was how a handful of basic ingredients like rava, ghee, and condensed milk can create such blissful texture and flavor. Unlike traditional sugar laddus that rely on sugar syrup for sweetness, this variation uses sweetened condensed milk as the primary sweetening and binding agent, making it uniquely rich and easy to prepare.

Recipe Card

Ingredients With Exact Quantities

• 1 ½ cups semolina (rava/sooji)
• ¾ cup desiccated coconut (or freshly grated coconut)
• 1 ¼ cups sweetened condensed milk (one standard 14 oz can)
• 4 tablespoons ghee (clarified butter)
• 8-10 roasted cashews
• 8-10 raisins (optional)
• ½ teaspoon cardamom powder
• 1 tablespoon warm milk (only if needed for binding)

Step-by-Step Instructions

Step 1: Roast Semolina (5–7 mins)

Heat a heavy bottom pan over medium flame and add 2 tablespoons of ghee. Once hot, add the semolina and roast it, stirring constantly, until it turns light golden and fragrant — about 5 to 7 minutes. This toasting removes raw smell and deepens flavour.

Step 2: Add Coconut And Nuts (2 mins)

Add the desiccated coconut to the roasted rava and toast together for another 2 minutes. Add roasted cashews and raisins (if using) and mix well. The coconut enriches the texture and gives an aromatic note. Understanding Rava Laddu Condensed Milk is essential.

Step 3: Spice And Condensed Milk (5 mins)

Lower the flame and stir in the cardamom powder. Immediately pour in the sweetened condensed milk. Mix thoroughly so the condensed milk fully coats the rava-coconut mixture and starts to bind the mixture. Heat for about 3 to 5 minutes until the mixture leaves the sides of the pan.

Step 4: Cool & Shape (5–8 mins)

Turn off the heat and let the mixture cool until warm enough to handle. If it feels too dry to shape, add the tablespoon of warm milk. Grease your palms with ghee and roll small lemon-sized balls firmly. Place a roasted cashew on top of each laddu for garnish.

Pro Tips From Personal Cooking Experience

• Roast even and slow: Don’t rush roasting semolina; it must be aromatic and lightly coloured for rich flavour.
• Condensed milk control: If you prefer a sweeter laddu, increase the condensed milk by 2–3 tablespoons.
• Nuts selection: I personally recommend adding slivered almonds or pistachios for a crunch contrast — when I first added pistachios it made the laddus more festive and vibrant!
• Bind with warmth: Shape laddus while the mix is still warm; it holds shape better.

Chef’s Notes

Substitutions And Variations

You can swap desiccated coconut for freshly grated coconut if you prefer a moister laddu. Raisins can be replaced with chopped dates for added chewiness. For nut-free versions, skip nuts entirely or add sunflower seeds instead. This relates to Rava Laddu Condensed Milk.

Storage Tips

Store in an airtight container at room temperature for 2–3 days. Because of condensed milk, these laddus keep best in the fridge for up to 1 week. Always bring to room temperature before serving for the best taste and texture.

Nutrition Information Per Serving

These values are estimates and can vary based on exact ingredient brands used.

Frequently Asked Questions

Can I Use Coarse Rava?

Yes, coarse rava can be used, but finely ground rava gives smoother laddus that bind better with condensed milk. Learn more about Rava Laddu Condensed Milk.

Can I Add Sugar Instead Of Condensed Milk?

You could, but that changes the texture and sweetness profile; traditional sugar laddus use sugar syrup instead. This recipe specifically celebrates the creamy sweetness of condensed milk as seen in other traditional Indian sweets like Basundi and Rabri.

Why Are My Laddus Crumbly?

If they fall apart, add a few extra tablespoons of condensed milk or a bit of warm milk to help the mixture bind properly.

More About Rava Laddu Tradition

Rava Laddu, known in some regions as Ravè unde, is a cherished sweet for festivals across South India. Semolina’s nutty flavour and fine crumb make these laddus both festive and comforting.

During my visit to a friend’s home in Karnataka last year, they served rava laddu alongside other sweets during Ganesh Chaturthi. What I noticed was that even simple ingredients like dry coconut and condensed milk create deep, rich flavours that leave a lasting impression — truly a proof to the joy of Indian home cooking.