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Rava Appalu Recipe

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1 cup rava / semolina
1 cup sugar
2 cups water
6 tbsp grated coconut (fresh or dry)
2 tsp cardamom powder
2 tbsp ghee
oil enough to deep fry

Nutritional information

1020 kcal
227.47 g
22.25 g
2.2 g
238 mg
0 mg

Rava Appalu Recipe

  • Sweet
  • Easy



Throughout the year, people may or may not eat traditional food. In this fast-paced life, most people seldom prefer cooking special food at home. However, any Indian festival at times changes that perception. Festivals are incomplete without a conventional sweet snack. Rava, also known as semolina, is one of the best sources to prepare traditional sweets. Rava appalu is the traditional recipe from Southern India. It is quite different in both texture and taste from regular milk-based sweets.

Health Benefits

  • Semolina is helpful in boosting energy as it contains healthy carbohydrates and is rich in iron.
  • The presence of calcium makes semolina flour great for supporting bone health. According to the USDA data, a 100-gram of unenriched rava grains or flour contains 17 mg of calcium.
  • Semolina may also help in sustaining a healthy nervous system as it contains magnesium, zinc, and phosphorus.
  • Semolina contains zero cholesterol, making it a healthy grain. You can consume it frequently without worrying about your weight.
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How to make Rava Appalu Recipe

  • Heata heavy bottom pan and add rava.
  • Dry roast for 3 minutes on medium flame or until you notice the nice aroma. Remove and keep aside.
  • Boil water in the same pan.
  • Add the roasted ravato water little by little.
  • Keep stirring to avoid lumps.
  • Add sugar and continue to stir.
  • Add the grated coconut, ghee, and cardamom powder.
  • Stir again to remove any lumps.
  • Close with a lid and cook for 5 minutes in low flame until thick as dough.
  • Turn off the flame and allow the dough to cool down.
  • Knead lightly and make lemon-size balls.
  • Heat the oil, keep it in medium flame.
  • Press the balls between palms and fry it in oil until it becomes golden brown on both the sides.
  • Remove from the oil.
  • Place it on a kitchen tissue to absorb the excess oil.


  • Large grains of semolina was prepared in several steps by dampening smaller grains of semolina with water and working them between the hands to break up clumps into smaller and smaller granules until finally being ready to cook.
  • Semolina, rava, and sooji are three names of the same coarse flour obtained by granulating wheat. The word semolina is Italian in origin while sooji is the word used for it in North India and Pakistan. Rava is the name for semolina in south India.
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