Rava Ladoo with Coconut

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Pic Courtesy:Self

Ingredients

  • Freshly grated coconut or desiccated coconut -2 cups
  • Semolina (Rava)-1 cup
  • Sugar-1 1/2 cups
  • Melted ghee-1/2 cup
  • Cashewnuts-1tbsp(chopped)
  • Raisins-1tbsp
  • Cardamom  powder-1/2 tsp
  • Saffron(optional)

Method:
(if using fresh coconut )

  • Dry roast the semolina in a non-stick pan on a slow flame for 3-4 minutes.Switch off the flame, add the coconut and mix well. Keep aside.
  • Add sugar and 1 cup of water in a sauce pan, mix well and cook on a medium flame for around 6 minutes, stirring occasionally. Keep this sugar syrup aside to cool .
  • Heat ghee in a non-stick pan and add the semolina-coconut mixture, cashew nuts and raisins, mix well and cook on medium flame for 6 minutes, stir  continuously.
  • Add the sugar syrup, saffron(optional) and cardamom powder, mix well and cook on a medium flame for 8 minutes.
  • Transfer the mixture into a  plate and spread it evenly using a flat ladle. Keep aside to cool for 2 hours.
  • Once cooled, scrape out the mixture from the plate and mix well.
  • Divide dough into equal portions and shape each portion in between your palms into a round ladoo.
  • Serve or store in an air-tight container.These ladoos stay fresh in an air-tight container for a week at room temperature.

Method:
(If you are using desiccated coconut)

  • Roast semolina until nice aroma arise, ensure it doesn’t turn brown.Switch off and cool down for a while.Transfer to a mixer jar and grind it a slightly fine powder.Take sugar in a mixer, grind it to a fine powder and Set aside.
  • Measure desiccated coconut.In a mixing bowl – take powdered sugar,semolina and desiccated coconut and mix well.
  • Heat ghee and  fry raisins and cashews .
  • Add the fried nuts and raisins to semolina -coconut mixture along with cardamom powder and mix well with a ladle.
  • Add Ghee little by little and keep mixing.Ensure there are no lumps.
  • Shape them into small ladoos.Once cooled store them in airtight container.This will stay for 5 days in room temperature.

Notes:

  • Always use hot ghee .It helps in forming well shaped ladoos.
  • Never add the entire ghee in one go, add little by little so that we can have control over ghee.
  • You can use half milk and half  ghee.But when milk is used Rava will become soft ; with ghee it will be  crisp always.

 

Thanks And Regards

Anitha Varghese

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Posted on August 14, 2016, in Sweets and tagged , , . Bookmark the permalink. 3 Comments.

  1. Always a weakness are rava ladoos. The preparation is well detailed here.

    Liked by 1 person

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