Vegan Rava Ladoo
Rava Ladoo is a beloved quick Indian sweet made from lightly toasted semolina, sweetener, and aromatic spices. This fully vegan version uses coconut oil or plant‑based fat instead of ghee, keeping the classic soft, crumbly texture and rich nutty flavour without any dairy. It is easy to make, needs no cooking once the grains are toasted, and is perfect for festivals, gifting, or a simple sweet treat.
Shared by meera
Time
40 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- 200g fine semolina (rava / sooji)
- 120–140g powdered sugar or jaggery powder (adjust sweetness to taste)
- 4 tbsp coconut oil or melted vegan butter
- ÂĽ cup chopped cashews or almonds,, ÂĽ cup raisins or sultanas
- ½ tsp ground green cardamom
- 2–3 tbsp unsweetened plant milk (only if needed to bind)
👩‍🍳 Instructions
- 1
Toast semolina: Heat a heavy pan over low‑medium heat. Add the semolina and dry‑toast for 6–8 minutes, stirring constantly until it turns pale golden and smells fragrant — do not let it burn.
- 2
Add fat & nuts: Pour in the coconut oil or vegan butter, stir well, then add the chopped nuts. Toast for another 1–2 minutes until the nuts are lightly golden. Turn off the heat.
- 3
Mix: Let the mixture cool slightly for 3–4 minutes (warm, not hot). Stir in the powdered sugar/jaggery, cardamom, and raisins. Mix thoroughly until evenly combined.
- 4
Shape: Take small portions and roll firmly between your palms into smooth round balls. If the mixture feels too dry to hold together, add 1 teaspoon of plant milk at a time until it binds well.
- 5
Set: Leave the ladoos on a plate to cool and firm up for about 20 minutes. Store in an airtight container at room temperature for up to 2 weeks.