Rava Coconut Laddu

Laddus are everyone’s favorite sweet. We all love them, from Besan to Motichoor to Coconut. Different kinds different occasions and just little edible balls of delicious taste that spread joy and happiness. I always loved Motichoor laddus, kind of my all the time go to and get happy sweets.

After I started on my venture of self discovery of being a home based chef, I started making different kinds of laddus. This is when Mr. Parveez asked me to make these Laddus with rava and coconut. These Laddus were something he ate during his childhood and still craved for. Now before I go ahead with the recipe and more details, let me also tell you that this was my third trial and the one that was closest to his childhood flavor.

Rava was roasted in ghee and then I added Besan to help the laddus bind better. I further roasted the grated coconut as well. I also roasted the cashews and Raisins in ghee. Mixed everything together and added sugar to it. Added the remaining ghee and shaped them. These Laddus can be kept in airtight container for up to 10 days.

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Rava Coconut Laddu

Laddus made with Semolina and Coconut

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Cuisine

Indian

Prep Time

5 minutes

Cook Time

45 minutes

Servings

Laddus MetricUS Imperial

Ingredients

• 1.5 cups Semolina Rava
• 1.5 cups Grated coconut Fresh or Frozen
• 1/4 cup Besan
• 1 cup Ghee
• 1.5 cup granulated Sugar
• 25 No. Raisins
• 12 - 15 No. Cashews Broken
• 8 - 10 No. Almonds chopped
• 1/2 tsp cardamom powder

Cuisine Indian Prep Time 5 minutes Cook Time 45 minutes Servings Laddus MetricUS Imperial Ingredients 1.5 cups Semolina Rava 1.5 cups Grated coconut Fresh or Frozen 1/4 cup Besan 1 cup Ghee 1.5 cup granulated Sugar 25 No. Raisins 12 - 15 No. Cashews Broken 8 - 10 No. Almonds chopped 1/2 tsp cardamom powder

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Instructions

1. Add 1/4 cup Ghee to a pan and let it melt.

   
2. Add Semolina and roast on low heat till it changes color.

   
3. Add Besan to the Semolina and roast it along with the Semolina.

   
4. Keep roasting till the color changes to light brown. Add cardamom powder. Take it out of the pan. Keep aside.

   
5. Add 2 tbsp of ghee to the pan and roast the cashews and raisins. Take them out. Keep aside.

   
6. Add another 2 tbsp of ghee to the pan and add the grated coconut. Roast till it changes color to golden brown.

   
7. Mix the roasted coconut with roasted Semolina and Besan.

   
8. Add sugar, raisins and cashews and the remaining ghee to it.

   
9. Shape the laddus and serve.