Ravva Laddu
Semolina laddus with cashew, cardamom and ghee — homely and rich. Sun-cured the old-fashioned way, slow-tempered in cold-pressed sesame oil, and bottled by hand in our village kitchen. Best enjoyed with hot rice and a generous spoon of ghee.
Authentic Ravva Laddu
Ravva Laddu is the homely, golden laddu that every Telugu home knows how to make for unannounced guests. Fine semolina, roasted in pure cow ghee until it turns nutty, bound with sugar syrup, studded with cashews and perfumed with cardamom, then rolled while still warm into firm, comforting spheres. Familiar, generous, and never out of place.
Slow-Roasted Semolina Is Everything
The flavour of a good ravva laddu lives entirely in how the semolina is roasted. We toast it gently in pure cow ghee until it shifts from pale yellow to a soft golden and releases its nutty aroma — the moment to stop is something only practice teaches. Four generations of family in Tanuku know exactly when to lift the pan, when to add the cashews, and when to start rolling.
Pure Cow Ghee, Whole Cashews, Cardamom
We use only pure cow ghee — never Dalda, never vanaspati — which is what gives the laddu its short, melting bite and clean fragrance. Whole cashews are fried separately and folded in. Cardamom is freshly pounded. No maida, no artificial colour, no preservatives.
A Sweet For Every Occasion
Ravva Laddu is a festival regular — Sankranti, Diwali, Ugadi — but also the laddu of pooja plates, housewarmings, and afternoon visits. It is mild enough for elders, generous enough for children, and packs beautifully for sending to family abroad.
Product highlights
- Slow ghee-roasted semolina
- Whole cashews, fresh cardamom
- Pure cow ghee, no Dalda
- Hand-rolled while warm
- No maida or preservatives
Ingredients
Fine semolina, sugar, pure cow ghee, cashews, and cardamom.
