Rava Laddu Recipe Without Coconut | Easy Sweet Treat
Rava Laddu Recipe Without Coconut Ingredients Step By Step
Rava Laddu Recipe Without Coconut is a beloved Indian sweet made without coconut ingredients, celebrating the classic festival sweet tradition with a lighter texture and long-lasting shelf life. These melt-in-your-mouth semolina balls are spiced with aromatic cardamom and enriched with ghee and nuts, perfect for festivals such as Diwali, Navratri, or family celebrations. According to culinary traditions, laddus are spherical sweets common across the Indian subcontinent, made in countless versions like gram flour, sesame, and semolina variations — rava laddu being one of the most cherished classic sweets.
Recipe Card
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
| Servings | 12–14 laddus |
| Difficulty | Easy |
Ingredients With Exact Quantities
- 1 cup fine rava/sooji (semolina), about 150 g
- ¾ cup powdered sugar, about 150 g
- ½ cup ghee, melted (divided)
- 1 teaspoon cardamom powder (freshly ground)
- 10–12 cashew nuts, halved
- 10–12 raisins (optional)
- 2–3 tablespoons warm milk (or water for binding)
Step-By-Step Instructions
1. Roast Rava (5–7 min)
Heat a heavy-bottom pan over low flame. Add the dry rava and roast stirring constantly until you smell a nutty aroma and it turns light golden. Be careful not to let the semolina brown — that changes the flavor and texture. This should take about 5–7 minutes. Transfer to a plate and let cool slightly.
2. Prepare Sugar & Spices (2 min)
In a small bowl, mix powdered sugar with the cardamom powder. Using freshly ground cardamom gives a fresher and more authentic aroma. If you prefer a slightly smoother laddu texture, you can blitz the roasted rava briefly with the sugar in a grinder. Understanding Rava Laddu Recipe Without is essential.
3. Fry Nuts (3 min)
Add 1 tablespoon of ghee to the same pan on low heat. Fry the cashews until golden, then add raisins to puff slightly. Be careful — nuts brown quickly! Remove and set aside. Reserve the ghee in the pan.
4. Combine & Mix (3 min)
Return the roasted rava to the pan with the remaining warm ghee. Mix in sugar-cardamom blend, fried cashews, and raisins. Pour warm milk (or water) — start with 2 tablespoons — and stir until the mixture starts to come together like damp sand that holds shape when pressed. Add 1 more tablespoon of milk if needed.
5. Shape Laddus (5–7 min)
While the mixture is still warm, scoop a heaped tablespoon and press it firmly between your palms to form round laddus. Place them gently on a plate and let cool for at least 20 minutes. The ghee will solidify and firm up the shape. This relates to Rava Laddu Recipe Without.
When I Made This — A Personal Story
When I made this Rava Laddu Recipe Without Coconut at home during my first Diwali after moving abroad, I expected a simple sweet — but what surprised me most was how deeply the aroma of roasted semolina and cardamom filled the kitchen. I personally recommend using freshly ground cardamom for that burst of fragrance that reminds me of family celebrations in Tirupati. Tasting the warm laddus straight off the pan brought back vivid memories of festival afternoons in my grandmother’s kitchen.
Pro Tips From Personal Cooking Experience
- Always roast rava on low heat; high heat darkens it and makes laddus bitter.
- If laddus crumble, add extra melted ghee — about 1 teaspoon at a time — until they bind.
- Warm milk binds better than cold, but water works too for a dairy-free version.
- Use fine rava for softer laddus; coarse semolina yields a slightly grainier texture.
Chef’s Notes
Substitutions
If you’re avoiding dairy, swap warm water for milk. You can also replace sugar with jaggery powder for a richer, caramel note, but add it when the rava is warm so it melts smoothly. Dry fruits like almonds or pistachios can be added for extra texture. If you want natural sweetness and less refined sugar, consider natural alternatives and read nutritional guidance from experts like those at Times of India on healthy festive substitutes.
Storage Tips
Once cooled, store the laddus in an airtight container at room temperature. They stay fresh for about a week. Refrigerating can extend shelf life by another week but allow them to come to room temperature before serving for optimal texture. Learn more about Rava Laddu Recipe Without.
Nutrition Information (Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 170–200 kcal |
| Fat | 10–12 g |
| Saturated Fat | 7–9 g |
| Carbohydrates | 20–25 g |
| Protein | 2–3 g |
| Fiber | 1–2 g |
Nutrition values are approximate and can vary based on exact ingredients used. A similar traditional rava laddu recipe is reported to have around 167 calories per 40 g serving.
Frequently Asked Questions
Can I Make These Laddus Ahead Of Time?
Yes! These laddus hold up well for several days when stored in an airtight container. Make them 2–3 days in advance of festivals to save time on the big day.
What’s The Best Rava To Use?
Fine rava (semolina) works best for this recipe because it gives a tender texture. Coarse semolina can yield a slightly grainy bite, which some people prefer.
Can I Use Jaggery Instead Of Sugar?
Yes, jaggery powder can replace sugar. Grind it finely before adding to the roasted rava. This slight tweak delivers a deep, caramel-like sweetness but may change the color and moisture levels — so add milk or ghee accordingly.
More On Indian Sweets
To understand the cultural importance of sweets like laddus across Indian festivals and celebrations, see the Wikipedia entry on Laddu, which explains their diversity and deep roots in South Asian culinary traditions.
