Coconut Rava Ladoo
Easy and healthy Indian Coconut Rava Ladoo made with semolina, coconut, ghee and nuts — beginner friendly festive sweet.
Ingredients
Equipment
Method
- Heat the ghee in a heavy-bottomed pan on medium-low flame.
- Add chopped nuts (if using) and roast for 30–45 seconds until light golden. Remove and keep aside.
- In the same pan add the fine rava and roast on low to medium flame, stirring constantly, until it turns light golden and gives a nutty aroma (about 6–8 minutes).
- Add the grated coconut and roast for 1–2 minutes more until the coconut smells fresh and lightly toasted.
- Switch off the flame. Let the mixture cool for a minute or two, then add powdered sugar and cardamom powder. Mix thoroughly so sugar blends well.
- Check the mixture: if it feels too dry to hold shape, add lukewarm milk 1 tbsp at a time and gently mix until the mixture binds like soft dough.
- Grease your palms with a little ghee and shape small portions (about 2 tbsp each) into round ladoos.
- Place the ladoos on a plate and let them cool completely. Once cooled, store them in an airtight container. They stay fresh for 2–3 days at room temperature or about a week if refrigerated.
Notes
Use fine rava (sooji) for soft ladoos. Roast gently on low-medium flame so rava and coconut do not burn. If mixture does not bind, add a tablespoon of warm milk or a little more ghee and then roll. For slightly healthier version, reduce sugar by 1–2 tbsp or replace with jaggery powder (adjust binding accordingly).