Rava Besan Ladoo is a delightful Maharashtrian sweet treat that holds a special place in Indian festive celebrations, especially during Ganesh Chaturthi, Diwali, and other joyous occasions. This traditional sweet combines the nutty richness of gram flour (besan) with the slightly grainy texture of semolina (rava or sooji), resulting in a melt-in-the-mouth ladoo with a hint of crunch. It is often prepared in homes across Maharashtra and other parts of India as a part of festive offerings or simply to enjoy as a homemade indulgence.
While besan ladoo is already a popular Indian sweet made solely from roasted gram flour, ghee, and sugar, rava besan ladoo introduces semolina into the mix, giving it a unique texture and added depth of flavor. The semolina not only provides a lovely bite but also balances the richness of the besan. The result is a golden, aromatic ladoo that is both soft and slightly grainy — perfect for those who enjoy a bit of texture in their sweets.
The preparation of rava besan ladoo involves slow-roasting both rava and besan in ghee until they release a nutty fragrance and turn a beautiful golden color. The aroma that fills the kitchen during this process is enough to tempt anyone! After roasting it to perfection, you add powdered sugar and cardamom to the mixture, infusing it with sweetness, warmth, and traditional flavor. Some versions also include finely chopped nuts like almonds or cashews for added richness and crunch.
What makes rava besan ladoo truly special is its simplicity and versatility. With just a handful of pantry staples—rava, besan, ghee, sugar, and cardamom—you can whip up these wholesome sweets without much fuss. They also store well, making them a perfect make-ahead option for festivals or gifting during the festive season.
Whether you’re celebrating a traditional festival, preparing sweets for a puja, or simply craving something homemade and indulgent, rava besan ladoo is a delightful addition to your sweet repertoire. It’s a humble yet flavorful sweet that captures the spirit of Indian festivities—simple ingredients, rich traditions, and unforgettable taste.
About This Rava Besan Ladoo Recipe
Rava Besan Ladoo is a delicious and easy-to-make Maharashtrian sweet, commonly prepared during festivals like Ganesh Chaturthi and Diwali. This no-fuss ladoo recipe uses only five everyday ingredients—rava (semolina), besan (gram flour), ghee, sugar, and milk—making it a perfect starting point for anyone new to making traditional Indian sweets at home. No need to deal with sugar syrup or complicated steps—this recipe is simple, beginner-friendly, and perfect for anyone making homemade Indian sweets for the first time. It’s all about ease without compromising on flavor.
The process is simple: first, roast both rava and besan in ghee until they turn aromatic and golden. Then, add warm milk to moisten the mixture, followed by powdered sugar and cardamom to enhance the flavor. Once the mixture cools slightly, shape it into smooth, round ladoos. For added crunch and richness, mix in optional nuts like cashews or almonds.
In terms of taste, rava besan ladoo has the classic nutty flavor of besan ladoo but with a slightly grainy bite from semolina—much like magas. The texture is soft with a gentle crunch, making every bite truly delightful.
These ladoos are also kid-friendly—perfect for lunchboxes or as an after-school snack. They’re mildly sweet, full of good fats and energy, and made without any artificial ingredients.
Whether you’re preparing for a festival or craving something sweet and homemade, rava besan ladoo is a quick, no-fail dessert that delivers on both taste and tradition.
Ingredient Notes:
Here’s a closer look at the ingredients used to make delicious and authentic Rava Besan Ladoo, along with helpful tips for best results:
1. Besan (Gram Flour): Besan is finely ground flour made from split Bengal gram (chana dal). It’s a staple in Indian kitchens and forms the base of many traditional sweets. It’s important not to confuse it with chickpea flour (often found in Western stores), which is made from white garbanzo beans and has a coarser texture. For the perfect texture and flavor in rava besan ladoo, always use Indian-style besan, which is finer and gives that melt-in-the-mouth feel.
2. Semolina (Rava or Sooji): Both fine and coarse rava work well in this recipe, so feel free to use whichever type you have on hand. Fine rava gives a smoother finish, while coarse rava adds a slightly grainy bite, offering a nice contrast to the softness of besan. Both versions work well, so use what’s available.
3. Ghee: Ghee plays a dual role here—it enhances the richness of the ladoo and acts as a natural binder. To get the best texture and flavor, use pure desi ghee and avoid reducing the quantity. Using less ghee may result in a dry mixture that doesn’t hold together well when forming the ladoos.
4. Powdered Sugar: Opt for confectioners’ or icing sugar, as it has a fine texture and typically includes a small amount of cornstarch to keep it from clumping. This is different from simply grinding regular sugar at home—icing sugar has a finer texture and often contains a small amount of starch to prevent clumping. Icing sugar blends smoothly into the mixture, giving an even sweetness.
5. Milk: Always go for full-fat whole milk to get a rich and creamy texture. Milk helps bring the mixture together and adds moisture.
6. Nuts or Raisins (Optional): I prefer mixing in chopped almonds and cashews for a delightful crunch. You can also add a few raisins for a burst of natural sweetness in every bite.
How To Make Rava Besan Ladoo?
1) In a heavy-bottomed pan, melt ⅓ cup of ghee over medium-low heat. Once the ghee is fully melted and warm, add the semolina (rava).
2) Keep stirring constantly to roast the mixture evenly and prevent it from sticking or getting burnt. Keep the heat low to medium and don’t leave it unattended.
3) After about 3 minutes, once the rava starts to lightly change color, add finely chopped nuts like almonds and cashews for extra texture and richness.
4) Continue roasting the mixture, stirring constantly, until the semolina takes on a light golden color and releases a toasty, nutty fragrance. This will take approximately 8 to 10 minutes. Once roasted, transfer it to a plate and let it rest.
5) In the same pan, add the remaining ⅓ cup of ghee and let it warm up. Add the besan (gram flour) to the ghee once it’s hot.
6) The moment the besan is added to the hot ghee, it will come together into a dense, sticky paste. This is completely normal and expected.
7) Keep stirring using a spatula. Within a few minutes—around 2 to 3 minutes—you’ll notice the paste loosens and turns more fluid as the besan absorbs the ghee.
8) Continue to roast the besan mixture for another 10 to 13 minutes, or until it turns deep golden and smells aromatic. This step enhances the flavor and removes any rawness from the flour.
9) Add the roasted semolina-nut mixture back into the pan with the cooked besan.
10) Stir everything together and cook for 2 minutes, allowing the flavors and textures to combine. At this stage, the mixture will seem quite runny, which is completely fine.
11) Now, pour in the milk to bring the mixture together and help with binding.
12) Stir well. Within a minute, the mixture will begin to bubble and froth as the milk integrates with the roasted ingredients.
13) Continue stirring and cooking for 2 to 3 more minutes. You’ll notice the mixture thickening and starting to leave the sides of the pan. Once it forms a cohesive, thick mass, turn off the heat and remove the pan from the stovetop.
14) While the mixture is still warm (not hot), add the powdered sugar (icing sugar).
15) Combine the mixture well, making sure the sugar blends in evenly throughout. Let the mixture cool just enough so it’s comfortable to touch—lukewarm is the ideal temperature for shaping.
Shaping the Ladoos
1) Take about 1½ tablespoons of the warm mixture into your palm.
2) Tightly press the mixture in your palm to bind it, then softly roll it between both hands to shape a smooth, even ladoo.
3) Make sure each ladoo is smooth and without cracks, as this helps in giving it a neat appearance and a proper set.
4) Arrange the shaped ladoos on a plate in a single layer, ensuring they don’t touch each other to prevent sticking. Repeat the process with the remaining mixture. Let them rest for 2 to 3 hours at room temperature so they can firm up and hold their shape well.
Tips For BEST Rava Besan Ladoo
- Medium-Low Heat is Key: Always roast both besan (gram flour) and sooji (semolina) over a medium-low flame. This slow roasting is essential to cook the flours thoroughly, enhance their flavor, and avoid burning. High heat may brown the mixture too quickly on the outside while leaving the inside undercooked.
- Constant Stirring is Crucial: While roasting besan and rava, keep stirring without pause to ensure they cook evenly and don’t stick or burn at the bottom. This helps achieve even color and texture and prevents any part of the mixture from sticking to the bottom of the pan or getting scorched. Don’t walk away during this stage—it needs your full attention.
- Cooking Time May Vary: Use the suggested cook times as a general guideline, not a strict rule. The actual roasting time can vary based on the type of pan, intensity of heat, and quantity of ingredients used. Trust your senses—look for color changes and aroma cues.
- Scaling the Recipe: This recipe can be easily doubled or tripled if you’re making ladoos for a larger crowd or during festivals. Just remember, as the quantity increases, so will the roasting time, so be patient and roast thoroughly.
- Storage Tips: Keep the ladoos in a tightly sealed container at room temperature to maintain their freshness and texture. They stay fresh for about 3–4 days, depending on the weather. For longer shelf life, refrigerate them—they’ll keep well for up to 10 days. Let refrigerated ladoos sit at room temperature for a few minutes before serving for the best texture.
