Rava Coconut Ladoo Recipe

Let me tell you about the time I transformed a few humble pantry staples into the most delightful treats ever—Rava Coconut Ladoos. Imagine these little bites as a cozy, sweet hug for your taste buds, with the perfect balance of nutty, creamy, and aromatic flavors that are bound to elevate any tea-party or late-night craving session!

I love preparing Rava Coconut Ladoo because they are such a delightful and flavorful treat. Semolina, fresh grated coconut, and cardamom powder provide a great flavor and texture, and when ghee and sugar blend beautifully with that, you get an exceptionally sweet and lip-smacking ladoo.

A few chopped nuts and dried fruits would have made this ladoo recipe just okay instead of outstanding, but with cashews, almonds, walnuts, and raisins, you get a trifecta of flavor, crunch, and chew. So this is not just a super delicious ladoo; it is a seriously nutritious snack as well.

Rava Coconut Ladoo Recipe Ingredients

• Rava (semolina/suji): Source of carbohydrates; provides energy.
• Grated coconut: Rich in fiber and healthy fats; adds texture.
• Sugar: Sweetens the ladoos; simple carbohydrate source.
• Ghee: Clarified butter; imparts richness and aroma.
• Cardamom powder: Adds aromatic depth; aids digestion.
• Cashew nuts: Offer healthy fats, protein, and crunch.
• Raisins: Natural sweetness; high in antioxidants and fiber.

Rava Coconut Ladoo Recipe Ingredient Quantities

• 1 cup Rava (semolina/suji)
• 1 cup grated coconut, fresh or desiccated
• 3/4 cup sugar
• 1/4 cup ghee
• 1/2 teaspoon cardamom powder
• 10-12 cashew nuts
• 10-12 raisins
• 1/2 cup milk
• Pinch of salt

How to Make this Rava Coconut Ladoo Recipe

1. In a pan, heat 1 tablespoon of ghee and roast the cashew nuts and raisins until the cashews turn golden and the raisins puff up. Set aside.

2. Using the same pan, pour in the remaining ghee and add the rava (semolina). Roast it on low heat, stirring continuously, until it turns very slightly golden and is aromatic—at least 10 minutes. Do not rush this step. It is essential for the final dish.

3. In the same pan, with no fat, lightly toast the coconut for 2-3 minutes to remove moisture. If using desiccated coconut, just bring it to temperature in the pan. What comes next is not quite a step but instead a part of the cooking process you will revisit throughout the recipe; the toasted coconut will become a garnish. It adds flavor and crunch at the end, but life would be perfectly good in this recipe if you skipped it and just ate the dish with the unadulterated filling.

4. Combine the roasted rava and coconut in a large bowl.

5. Combine well the sugar, cardamom powder, and a pinch of salt with the mixture.

6. Slowly add milk to the mixture and begin to form a dough-like consistency. Mix well to make sure the mixture is moist but not too wet.

7. Allow the mixture to stand for roughly 5 minutes so the semolina can take in the milk and become tender.

8. Oil your hands with a little ghee and take small amounts of the mixture to form round balls, or ladoos, by pressing lightly and shaping between your palms.

9. As you are shaping the ladoo, insert one cashew nut and one raisin in each ladoo, using them as garnishes.

10. Let the ladoos sit for an hour. Place in an air-tight container and savor the delectable Rava Coconut Ladoos you’ve just made!

Rava Coconut Ladoo Recipe Equipment Needed

1. Pan
2. Large bowl
3. Measuring cups
4. Measuring spoons
5. Mixing spoon
6. Airtight container
7. Spoon or small spatula for stirring
8. Plate (for setting aside roasted ingredients)
9. Stove or heat source

FAQ

• Can I use desiccated coconut instead of fresh coconut?Indeed, if fresh coconut is unattainable, desiccated coconut can be used. The mouthfeel might be a trifle different, but the flavor is still delightful.
• Is it possible to make the ladoos without ghee?Ghee provides a rich flavor and texture, but you can substitute unsalted butter or a neutral oil. The taste will be a little different.
• How do I store Rava Coconut Ladoo?Keep them in an air-tight container in the kitchen for up to 7 days. If you’ve cooked with fresh coconut, putting it in the fridge may give it some extra shelf life.
• Can I use jaggery instead of sugar?Indeed, jaggery can serve as a more nutritious substitute for sugar; however, it will lend an altogether different flavor and hue to the ladoos.
• What is the significance of adding a pinch of salt?Salt added in small amounts can boost the sweet taste of the ladoos, making them taste sweeter. So if you want extra sweetness, then go nuts and add a pinch of salt.
• Can I omit the nuts and raisins?The nuts and raisins are optional, yes. They contribute texture and richness to the ladoos, but you will still savor the good taste of these sweets even if you don’t add them.
• What if the mixture is too dry to form balls?Should the mixture be too dry, add a little more milk, one tablespoon at a time, until it’s moist enough to form balls.

Rava Coconut Ladoo Recipe Substitutions and Variations

For Rava (semolina/suji): Substitute with couscous or finely ground oats.
For grated coconut: Substitute almond meal or crushed nuts for a unique texture and flavor.
To sweeten: Use jaggery powder or honey instead of sugar.
Replace ghee with one of these: coconut oil, unsalted butter.
To make it dairy-free, substitute almond milk or coconut milk for the milk.

Pro Tips

1. Milk Temperature Warm the milk slightly before adding it to the mixture. This helps the semolina absorb it better and results in softer ladoos.

2. Roasting Rava Ensure that the rava (semolina) is roasted evenly. Use a low flame and keep stirring to prevent it from burning, which can impart a bitter taste to the ladoos.

3. Consistency Check When forming the ladoos, if the mixture does not hold together well, add a few more drops of warm milk to adjust the consistency.

4. Flavor Enhancement Consider adding a few saffron strands soaked in warm milk to the mixture for a rich aroma and hint of color.

5. Storage Tip Store the ladoos in a cool, dry place in an air-tight container. They tend to improve in flavor after resting for a day as the flavors meld together more completely.