Rava Coconut Ladoo

Rava Coconut Ladoo are small balls made from semolina and coconut to satiate your sweet tooth and give you some quick doses of energy.

Ladoo’s are an omnipresent sweet – and by this I do not only mean its unmistakable presence in every festival in India. Infact it makes an appearance every occasion either while expressing happiness or gifting.
Ladoo are sphere-shaped sweets originating from from the Sanskrit word Ladduka meaning, a small ball. Every region in India has a variety of its own dictated by availability of local ingredients. There are only two things in common across all types of laddus you will find in India – They are all round and sweet! Interestingly Ladoos first came to be used as medicines and infact treatment, and not the indulgence led to the discovery of some popular laddoos.

Today I will share a very popular and easy Rava Coconut Ladoo recipe. These sweet bites are made using semolina and coconut. While there are various regional variations to this, I share my family version.

Do try these energy bites and I am sure it will be Love at first bite for you too.

INGREDIENTS: (Makes 24 to 28 laddus)

340 gm or 2 cups fine semolina /rava/sooji
170 gm or 1 cup fresh grated coconut
100 gm or 1/2 cup ghee / clarified butter
330 gm or 1 1/2 cups sugar
250 ml or 1 cup water
1/4 tsp saffron strands
7 to 8 cardamom pods, ground
20 cashews
20 raisins 

METHOD:

1. In a wok, heat the ghee on a medium flame. Add broken cashews and raisins and fry until golden brown. Remove and set aside to cool
2. Add semolina and coconut to the same pan and roast until the semolina turns golden. This takes approx. 15 minutes. Keep stirring to avoid burning
3. Transfer the contents to a plate and allow to cool to room temperature
4. In another pot, add the sugar and water and stir on medium heat until the sugar melts. Lower the heat after the sugar melts, add the saffron strands and cook until the syrup reaches one string consistency. Test this by taking the syrup between your forefinger and thumb and pulling it apart. If it draws a single thread, it’s done!
5. Turn off the flame add add the cardamom powder
6. Now transfer the sugar syrup and roasted nuts cashews and raisins to the semolina mixture
7. Mix well, cover and keep aside for 30 minutes approx. until all the syrup is well absorbed
8. At this point the mixture is still warm enough to touch. Grease your hands with ghee and take some semolina mixture to form into lemon sized balls by pressing small amounts of the mixture between your palms. If the mixture has become too dry, add some warm milk ( 1 tbsp) at a time to bring the mixture together.
9. Store in an air tight container once cooled completely. The ladoos will harden more as they cool down. Refrigerate to enjoy longer
10. Enjoy!

Do try this and do not forget to like, comment and share if you like what you see here.

For more Indian treats, click below:

Mango Angoori Rasmalai

Angoori Rasmalai

Suji Ka Halwa

Mango Shrikhand

Chirote

Shrikhand Mousse with Peanut Brittle

Kaju Katli

Carrot / Gajar Halwa

Pista Sandesh

Malai Peda

Shrikhand

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Have a lovely week.

Love & Hugs,

Trupti