Coconut Rava Ladoo

 Ingredients

ghee 2 tbsp

 rava/ suji  1 cup

desiccated coconut 1 cup

sugar/ jaggery 3/4 cup

cardamom pdr 1/2 tsp 

To Fry Nuts:

ghee 1 tbsp

almonds chopped 1-2 tbsp

cashew nuts chopped 1-2 tbsp 

To Make Ladoos:

lukewarm milk 1/4 cup or as needed 

Instructions

Add 2 Tablespoon of ghee and roast semolina in a wide pan over medium heat with constant stirring till it starts leaving a nice aroma.

Turn off the heat and transfer semolina to a large bowl and let it cool down.

To this, add desiccated coconut, sugar and cardamom powder and mix well.

In a pan, add a tablespoon of ghee and fry the nuts over medium heat till cashews turn light brown.

Now add roasted nuts to the semolina mixture and mix well.

Add a few tablespoons of lukewarm milk to the semolina mixture and combine.

Take a portion of the mix in your hand and press with your fingers together to form a ball.

Follow same procedure to make all balls.

Set aside for a few minutes and serve or store in an airtight container.

Notes

Do not roast semolina/rava on high heat as it will get easily burnt. 

If using fresh coconut, dry roast in a pan and then add.

You can increase the amount of sugar if you want it sweeter. Here, I have used rava and sugar in 1:3/4 ratio, make it 1:1 to increase sweetness.

You can add more milk while shaping the ladoos if you feel the ladoos are too dry and they do not hold together.

You can substitute milk with ghee while forming the ladoo shape. This gives more flavour and aroma but it will be high in calories. 

 You can also include raisins and any other nuts of your choice.

Using ghee the ladoo can last longer, as using milk, you'll have to store in the fridge after a day, especially if you're living in a warm place. Use ghee as needed to make the ladoo. 

 

 

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