Soft rava ladoo {semolina & coConut sweet balls}

Rava Ladoo is a very popular Indian Sweet made for any occasion, without any too πŸ˜ƒ. These ladoos are very soft with a delicate flavour of coconut and cardamom. These ladoos stay good for 3-4 days at room temperature or 8-10 days when refrigerated. If you want to keep the ladoos longer at room temperature, use desiccated coconut instead of fresh coconut.

Ingredients
Makes 10-12 medium ones

1 cup fine semolina/rava
1/4 th cup ghee/clarified butter
3/4 th cup sugar
4-5 cardamom pods, powdered
1/2 cup water
1/2 cup fresh coconut
2 tablespoons chopped almonds
desiccated coconut for rolling

Method

  • In a pan , melt ghee , add almonds and fry until golden brown.
  • Add semolina/rava and roast on low flame for about 8-10 mins until the rava turns aromatic and leaves ghee.
  • It’s important to fry only on low flame.
  • Add fresh coconut and cardamom powder and fry for another 3 mins.
  • Remove the roasted rava into a bowl.
  • In the same pan , add sugar and water.
  • Dissolve the sugar and bring to boil.
  • When the sugar reaches one string consistency i.e when a little sugar water is cooled between thumbnails and pointing finger , it should form a single thread.
  • Lower the flame to low and add the roasted rava.
  • Mix it all well breaking lumps if any.
  • Cook until all the water is absorbed and it forms a lump.
  • Cook until it’s little thicker.
  • Cool completely, pull out small portions of the dough and using greased palms , roll into a ladoo.
  • Roll in desiccated coconut.
  • Repeat the same for all the ladoos.
  • Store in a airtight container.
  • Keeps well at room temperature for 3-4 days.
  • If storing for longer , keep it refrigerated for upto 10-12 days.

Published by

Heap of Spice

daughter, daughter in law , wife, mother of two, sister ,aunt , homemaker πŸ˜ƒ

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