Rava Ladoo for Diwali (Sweet Semolina Balls)

Wishing you and your loved ones a Happy and safe Diwali. 

Hope you are all having a wonderful time celebrating Diwali with family and friends.

Deepavali/Diwali called Festival of Lights inadvertently has been one of my favorite festivals. It symbolizes the victory of righteousness along with the removal of spiritual darkness. In India, the streets, markets are filled with people, bustling with activities; making the whole atmosphere charged up and filled with festivities.

Growing up as kids we got to wear new clothes, decorate our homes, indulge on varieties of goodies, light up fire crackers, beautiful diyas(lamps), meet with friends relatives, chit chat etc. There is something magical and radiant about the festival that spreads joy within our hearts.

Now that we are in another part of the world and thousands of miles apart, I pretty much lament the same thing during festivals. Being in a society with different culture and traditions it is hard to feel the same joy and excitement. At work we do not have the day off and being buried in a tough schedule that same sense of joy seems to be lost. Oh well.

At home I wanted to make something to keep that sense of tradition alive. So I decided to make these quick and easy Rava Laddos. There are mainly two ways of making Rava Laddo, one by using sugar syrup and other one is the one that I have presented below. The laddos made using the former method; turn out soft and easy to roll into balls. The one here is little hard compared to the first, but then flavor wise both of them taste great. Note: In this method, you can add ghee instead of milk and make these laddos much softer.


  • 1 cup fine Rava/ sooji/semolina
  • 1 cup sugar
  • 2 Tbsp Ghee (clarified butter)
  • 2 Tbsp milk
  • ½ cup Desiccated Coconut
  • few cashews chopped + 12-15 raisins
  • ½ tsp powdered cardamom (elaichi)  


  • Take a pan/kadai and heat (medium heat) about 2 tsp of ghee. Fry the cashew pieces until light brown and add the raisins. Fry until it lightly plumps up and keep aside.
  • Next add the desiccated coconut and fry until it turns light brown and toasty. Transfer to plate.
  •  Heat about 2 Tbsp of ghee on medium and fry the Rava/Sooji/ Semolina continuously until it turns light brown. At this time you should also get that wonderful aroma.
  • Switch off the gas and then let it cool a bit. When it is still warm add the desiccated coconut, cardamom powder and the sugar and stir.
  • Put this in a blender and powder it.
  • Transfer this to the kadai and sprinkle the milk over it to enable to form round balls. (The lesser milk the better; if you are not worried about calories then add little ghee instead of milk to make the balls).
  • Heat this on medium and mix it for about 2 minutes.  Switch off the gas and cover with lid.
  • Next take small amount of the mixture, roll it into balls and garnish with roasted cashews and raisins.

Diwali Sweets and Snacks

Now that Diwali is just few days away, I am sure many of you are busy dishes in advance. Just like last year,I have put together recipe links to sweets and snacks recipes that I have posted earlier.  Hope you find something fun and interesting:



Banana Sooji Halwa/Sheera/ Balehannu Sajjige

Wishing all readers a happy and blessed festival of Navarathri.

This Banana Semolina pudding or halwa or sheera is one of the easiest Indian sweet dishes that I know of. Although it involves three different processes, all made simultaneously it comes together in no time. If I need to make something quick for a pooja neivedya then I either resort to preparing this or the Sweet Poha. This recipe is also a good way to use up any overripe bananas.

This Sheera or the plain one (without any fruits) is usually prepared during SatyaNarayana Pooja and offered as Prasad. While preparing this please be sure to be liberal with the Ghee, otherwise the Halwa might have a dry taste. That said, do not overindulge in ghee, otherwise it will end up being greasy. Using oil as substitute for ghee might not have the desired taste.

Even though I am a huge fan of using cardamom and saffron (kesari) in Indian desserts, I do not use them here. I feel that way just the flavors of the cooked banana and ghee will be able to stand out, instead of the powering taste of the cardamom.

If you want, you can substitute pineapple or mango pulp instead of the mashed banana for a different fruity take on this Indian semolina pudding.


  • 1 cup Rava/Semolina/Sooji (fine)
  • 3/4 cup sugar
  • 1/2 cup ghee (clarified butter)
  • 1 cup milk
  • 1.5 cup water
  • 2 medium ripe bananas (peeled & mashed)
  • Handful of raisins, cashews (broken into pieces)


  • Boil the water and milk together in a sauce pan/vessel.
  • While this is boiling in another big pan roast the Rava/ Sooji/Semolina on medium flame in 2 Tbsp of Ghee until it turns nutty and light brown. At this time there will be a heavenly toasted aroma of semolina waffling through.
  • Add in the sugar to the roasted rava and stir well.
  • Add the boiled milk and water to this in batches, while stirring the roasted rava/semolina continuously.
  • After a while the liquid gets completely absorbed and the rava/semolina plumps up.
  • Add the mashed banana to this semolina mixture and mix well.
  • Now add the remaining ghee and stir making sure it does not stick to the bottom.
  • Fry the raisins and cashews in about 2 tsp of ghee. Make sure the raisins plump up and the cashews obtain light brown color.
  • Add this toasted raisin and cashew to the freshly prepared halwa. Serve warm.