With the chewy texture of coconut, the rich flavour of roasted rava, the crunch of nuts and dried fruits, and the intense aroma of spices, this rava coconut ladoo is a mouthful of delight that nobody can resist! This coconut rava ladoo is made with fresh coconut.
Although the procedure of rava coconut ladoo recipe is a little long, requiring a spot of cooking and a period of cooling, the method is actually easy and foolproof if you follow the instructions properly, so you will find it completely worth the effort and time spent.
🔷 Preparation Time: 15 mins 🔷 Cooking Time: 26 mins 🔷 Total Time: 41 mins
🔷 Ingredients
• 2 cups freshly grated coconut
• 1 cup Mayur sooji
• 1 1/2 cups sugar
• 1/2 cup melted ghee
• 1 tbsp chopped cashewnuts (kaju)
• 1 tbsp raisins (kismis)
• a pinch saffron (kesar) strands
• 1/2 tsp cardamom (elaichi) powder
🔷 Method
1. To make coconut and rava ladoo, dry roast the semolina in a non-stick kadhai on a slow flame for 3 minutes.
2. Switch off the flame, add the coconut and mix well. Keep aside.
3. Combine the sugar and 1 cup of water in a sauce pan, mix well and cook on a medium flame for approx. 5 to 6 minutes, while stirring occasionally. Keep this sugar syrup aside to cool slightly.
4. Heat the ghee in a non-stick kadhai and add the semolina-coconut mixture, cashewnuts and raisins, mix well and cook on medium flame for 5 to 6 minutes, while stirring continuously.
5. Add the sugar syrup, saffron and cardamom powder, mix well and cook on a medium flame for 8 to 10 minutes, while stirring continuously.
6. Transfer the mixture into a thali and spread it evenly using a flat ladle. Keep aside to cool for 2 hours.
7. Once cooled, scrape out the mixture from the thali and again mix well.
8. Divide dough into equal portions and shape each portion in between your palms into a round ladoo.
9. Serve or store the coconut and rava ladoo in an air-tight container.