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Home » Diwali Sweets Recipes » Rava Laddu with Condensed Milk ~ Semolina Condensed Milk Balls ~ Step by Step Recipe

Last Updated: June 5, 2018 | First Published on: May 23, 2013

Rava Laddu with Condensed Milk ~ Semolina Condensed Milk Balls ~ Step by Step Recipe

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Rava Ladoo Recipe with Condensed Milk – Indian Sweet Semolina Balls with Condensed Milk!how to make rava ladoo recipe with condensed milk

Rava Laddu is an Indian sweet ball made with semolina or sooji. There are many variations of making this simple, delicious and easy Indian sweet. I have already posted simple versions such as rava laddu and rava coconut laddu and this is another variation with condensed milk or milkmaid. You can also check this list of 101 Diwali Recipes

Few More Laddu Recipes:

  • Pori Urundai
  • Corn Flakes Jaggery Laddu
  • Sesame Peanut Laddu
  • Til Khoya Ladoo
  • Ragi Peanut Laddu
  • Khoya Besan Laddu

Rava Ladoo with Condensed Milk:

If you love this recipe for Rava Condensed Milk Laddu, don’t forget to give it a five star rating! 🙂

Print Recipe

Rava Ladoo with Condensed Milk Recipe

How to Make Rava Ladoo Recipe using Condensed Milk. An easy Indian sweet made with semolina, condensed milk, cardamom and nuts. 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dessert
Cuisine: Indian
Servings: 24 Laddus
Calories: 116kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 1/2 cups Semolina or Sooji
  • 1/2 cup Desiccated Coconut
  • 1 1/4 cups Sweetened Condensed Milk
  • less than 1/4 cup Milk or as needed
  • 1/2 tsp Cardamom Powder
  • Cashews and Raisins
  • 3 tbsp Ghee (clarified butter)

Instructions

  • Heat ghee in a heavy bottomed frying pan and fry the cashews until light brown color.
  • Then add the raisins and fry until it plumps up. Take them out of the ghee and set aside.
  • In the same pan, add the semolina and fry continuously on a medium flame till they change color to light golden.
  • Now add the coconut to it and fry for a few seconds.
  • Then add roasted nuts and cardamom powder and mix.
  • Add the condensed milk and milk to it and mix very well.
  • Switch off the flame.
  • When the mixture is warm enough to handle take a little portion of it and roll into balls.
  • Store them in an airtight container.
  • They are best to consume within 4-5 days of making them.

Nutrition

Calories: 116kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 21mg | Potassium: 88mg | Sugar: 8g | Vitamin A: 45IU | Vitamin C: 0.4mg | Calcium: 48mg | Iron: 0.5mg

Suji Condensed Milk Ladoo Recipe with Step by Step Photos:

  • Heat ghee in a heavy bottomed frying pan and fry the cashews until light brown color.
  • Then add the raisins and fry until it plumps up. Take them out of the ghee and set aside.

  • In the same pan, add the semolina and fry continuously on a medium flame till they change color to light golden.

  • Now add the coconut to it and fry for a few seconds.

  • Then add roasted nuts and cardamom powder and mix.

  • Add the condensed milk and milk to it and mix very well.

  • Switch off the flame.

  • When the mixture is warm enough to handle take a little portion of it and roll into balls.

  • Store them in an airtight container.

easy rava ladoo recipe with milkmaid, indian sweet recipes

  • They are best to consume within 4-5 days of making them.

 

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Filed Under: 30 Minutes Recipes, Diwali Sweets Recipes, Festival Recipes, sweets Tagged With: coconut, laddoo, sooji

Reader Interactions

Comments

  1. Chitrangada says

    July 3, 2013 at 2:17 pm

    The pics are gorgeous, the laddoo looks perfect. Lovely space you have, happy to follow you.

    Reply
  2. Food corner says

    August 2, 2013 at 3:30 pm

    following You

    Reply
  3. Rekha Hegde says

    August 20, 2013 at 3:49 am

    I made rava ladoos 3 days back with 1-thread sugar syrup but next time I will try this recipe.

    Reply
  4. Rekha Hegde says

    August 20, 2013 at 4:02 am

    laddos look very pretty and they are of same size,somehow I can never manage to make them in same size.Just 2 days back I prepared rava ladoos but with sugar syrup,next time I am going to try this recipe.

    Reply
    • Rohini Bhat says

      October 21, 2017 at 11:23 pm

      Use a spoon or ice-cream scoop or measure and you will get the same size every time.

      Reply
  5. Catherine in Portland OR says

    September 13, 2013 at 12:08 am

    I just made the rava ladoos to the point of cooling in the pan. Can't tell if the semolina was to be uncooked or cooked when added to the other ingredients. I am hoping that since I used uncooked semolina it will absorb the condensed milk and be more edible than raw and crunchy.

    Please clarify this for lusciousness sake ;>

    Otherwise they look and taste wonderful!

    Reply
    • Hari Chandana P says

      September 13, 2013 at 1:54 am

      If you roast the semolina, it will give the better results. refer 3rd point in the recipe. Thanks for trying and leaving your note, Catherine 🙂

      Reply
  6. Shanthi says

    October 1, 2013 at 5:17 am

    wow lovely clicks and look's scrumptious 🙂

    Reply
  7. Kat W says

    January 5, 2014 at 4:11 am

    Beautiful pictures! Great step by step instructions. I haven't tried making laddu yet but with your instructions I think I can do it!

    Reply
  8. Christy Zion says

    December 23, 2014 at 3:16 am

    What about sugar ?

    Reply
  9. karishma bhagia says

    October 15, 2015 at 8:36 am

    Can we use oil instead of ghee

    Reply
    • Hari Chandana P says

      November 2, 2015 at 2:38 pm

      No Karishma

      Reply
  10. Aditi Lotlikar says

    January 14, 2016 at 12:22 pm

    I always struggle making rava ladoo until i tried this recepie,since then I have never look back my family enjoy these ladoo.Easy to make and can give personal touch too.Thank you very much.

    Reply
    • Hari Chandana P says

      January 17, 2016 at 5:00 pm

      Glad to hear that.. Thanks a lot for your feedback.. Happy Cooking! 🙂

      Reply
  11. Neelam Samant says

    September 6, 2019 at 6:47 pm

    What type of coconut this is? Dry or fresh?

    Reply
    • Hari Chandana Ponnaluri says

      September 8, 2019 at 7:21 pm

      Desiccated Coconut

      Reply
  12. Kevin says

    October 26, 2019 at 12:25 pm

    Hi please tell me if I can make it with rice flour instead and how long should I roast it. Thanks for your reply and the recipe. Happy Divali from Mauritius

    Reply
    • Hari Chandana Ponnaluri says

      October 26, 2019 at 9:23 pm

      That’s a very interesting combination but I never tried it. Please give it a try and let me know. Thank you so much for your support. Happy Diwali to you too! 🙂

      Reply

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A little about me..

Hi!
Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 10 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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