Ravai laddu

Today’s recipe for Navarathri is ravai laddu (semolina laddu).  The semolina laddu is the type of laddu that is commonly made in homes in northern Sri Lanka. The boondi or chickpea gram flour laddu is rarely made in homes and is usually available only in Indian sweet shops.

Ravai laddu

Time taken: 25 mins

Makes 5

Ravai ladduIngredients

  • Semolina/ ravai – ½ cup, slightly roasted
  • Sugar – ¼ cup
  • Vegetable oil margarine (preferably sunflower or canola) – 3 tbsp
  • Chickpea – 2 tbsp, fried and split (store-bought or overnight soaked and fried at home)
  • Cashew nuts – 2
  • Cardamom – 3, crushed
  • Raisin – 1 tbsp
  • Hot water – 2 tbsp


  1. Heat the sugar and margarine in a pan for 2 mins on low heat.
  2. Add the fried, split chickpea to the pan as well as the chopped cashew nuts, raisins and crushed cardamom.
  3. Stir and cook for another 2 – 3 minutes until they have combined well.
  4. Add the semolina and stir for around 3 minutes.
  5. Increase the heat to medium and add 2 tbsp of hot water to the pan and mix well. Remove pan from stove.
  6. Scoop the mixture into a little mold and overturn to a plate. Let the laddu cool before serving.

Recipe source: Raji Thillainathan.


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