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Kaju Rava Laddu, an Indian sweet

Kaju Rava Laddu

Vaishali · Holy Cow! Vegan Recipes
4.67 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine Indian
Servings 12 laddus


  • 1 cup rava or sooji
  • 1 cup finely shredded unsweetened coconut
  • 1 cup of powdered cashews, make sure they are powdered quite fine, into a flour-like consistency
  • ¾ cup turbinado or other unprocessed sugar
  • ½ tsp powdered cardamom
  • 2-4 tbsp cashew or almond milk
  • 1 tbsp vegetable oil
  • ¼ cup golden raisins
  • ¼ cup cashews, chopped
  • A pinch of saffron threads, optional


  • Heat the oil. Add the raisins and the cashew pieces and saute for a minute or until the raisins start to puff up and the cashews are just very lightly brown.
  • Add the coconut and saute for a couple of minutes. Stir all the time-- coconut can burn easily if left unattended.
  • Add the cashew powder and saute another 2-3 minutes, stirring frequently.
  • Add the rava/sooji and again, saute, stirring frequently, until the rava gets quite fragrant. Your nostrils will be able to tell for sure.
  • Add the sugar and cardamom powder and cook, stirring, for another 3-5 minutes.
  • Add the almond milk, a little at a time, until you have a mixture that is not too moist but clumps together. Stir in the saffron, if using. Turn off the heat and let it sit a few minutes until cool enough to handle.
  • Once the mixture is cool enough but still warm, take enough of the mixture to form a ball about an inch in diameter. You can of course make your laddus bigger or smaller, but I like this size the best.
  • Roll the laddu in your palms to make a round. You can apply a smidge of oil on your palms to make this process easier. Shape the remaining mixture this way.
  • Share. Eat. Enjoy.
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