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).
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.