Rava Laddoo
Rava Laddoo, a delightful Indian sweet, encapsulates the essence of simplicity and sweetness.
Ingredients
- 3 cups Rava/Semolina
- 1 & 1/2 cups fresh grated coconut
- 3 cups sugar
- 1 & 1/2 cups water
- 1/4 cup ghee
- 1 tsp Cardamom powder
- Cashew nuts optional
- Golden raisins optional
- A big pinch of salt
Instructions
- In a bowl, mix the rava and fresh grated coconut, ensuring an even blend using your hands.
- In a pan, heat ghee and roast the semolina (rava) and fresh grated coconut mixture over medium heat until it emits a delightful aroma. Be cautious not to burn it. Transfer the roasted rava to a bowl.
- In the same pan, combine sugar and water to create a sugar syrup. Bring it to a boil and let it simmer until it reaches a one-string consistency (soft ball stage). Test the consistency by dropping a little syrup into cold water – it should form a soft ball. Turn off the flame.
- Pour the roasted rava and coconut mix over the hot sugar syrup and mix well. The sugar will liquefy once the rava is added. Let it rest for a few minutes until the mixture cools enough to handle. Once cooled, it will have a soft dough consistency.
- Add cardamom powder, roasted cashew nuts, golden raisins, and a big pinch of salt to the mixture. Mix thoroughly.
- Take a small portion of the mixture and shape it into round laddus using your hands. If it's too hot to handle, grease your palms with a little ghee.
- Allow the Rava Laddus to set at room temperature. They will firm up as they cool completely.
- Once the laddus have set, they are ready to be served.
Notes
Once the coconut and rava mixture is combined, it should be roasted on a low flame to medium flame until you get a nice aroma from it around 15 minutes. Ensure that the rava doesn't attain a golden hue.
Freshly grated coconut helps to keep the coconut laddoo soft. If you use this trick, you can keep the laddoo at room temperature for 8-10 days, Longer in colder regions. You don't need to add any milk, which will increase the shelf life of these laddoos.