Coconut Rava Ladoo
- Total Time: 20 mins
- Yield: 12 ladoos 1x
Description
These super rich sweets are a traditional maharashtrian sweet made during Diwali festival in India.
Ingredients
Units
Scale
- 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-roasting the 1 cup of thin semolina (rava) before adding any fat or liquid removes excess moisture and develops a nutty, toasted flavor in the base of the ladoo. The roasted rava is set aside and added back later in the recipe once the ghee, cashews, raisins, coconut, and cardamom have been cooked together.
How long do these ladoos keep?
The recipe instructs you to 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.
