Coconut Rava Ladoo
- Total Time: 20 mins
- Yield: 12 ladoos
Description
These super rich sweets are a traditional maharashtrian sweet made during Diwali festival in India.
Ingredients
Units
- 1 cup (240 ml) thin semolina/rava
- 1/2 cup (120 ml) grated coconut
- 1/2 cup (100 g) sugar
- 1 tsp cardamom powder
- 1/3 cup (80 ml) milk
- Raisins and cashewnuts
- 4 tbsp (60 ml) ghee
Instructions
- Dry roast the rava and keep it aside
- In pan heat ghee, add cashewnuts and raisins.
- After 2 mins add grated coconut and cardamom.
- Now add roasted rava and mix well. Keep on stirring for 5 mins. Now add sugar and mix well.
- Once the rava turns brown in color, add milk to it. Continue to mix till the mixture comes together.
- Remove from heat and make small ladoos out of it.
- Store them in an air tight container and consume within 4 days.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 ladoo
- Calories: 150
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Frequently Asked Questions
Why does the rava need to be dry-roasted first?
Dry-roast the 1 cup of thin semolina (rava) before adding any fat or liquid — it removes excess moisture and develops a nutty, toasted flavor in the base of the ladoo. Set the roasted rava aside and add it back once the ghee, cashews, raisins, coconut, and cardamom have been cooked together.
How long do these ladoos keep?
Store them in an airtight container and consume within 4 days. The milk added in the final step to bring the mixture together is what limits the shelf life.
