Rava Coconut Laddu

Laddus: Little Bites of Pure Happiness

Laddus are more than just sweets — they’re tiny bundles of joy that instantly bring comfort, celebration, and nostalgia. Across every Indian household, these little round delights hold a special place, whether it’s for festivals, celebrations, or simply satisfying a sweet craving.

From the rich and nutty Besan laddus to the delicate, melt-in-your-mouth Motichoor laddus, and the tropical sweetness of Coconut laddus — each variety has its own charm. Different occasions call for different laddus, but the feeling they bring remains the same: warmth, happiness, and a sense of togetherness.

There’s something incredibly comforting about their simplicity. Just small, edible balls of deliciousness, yet packed with flavor, tradition, and love.

For me, Motichoor laddus have always been the ultimate favorite — the kind of sweet I turn to whenever I need a little pick-me-up. Soft, slightly grainy, soaked in just the right amount of sweetness, they have a way of instantly lifting my mood.

Some sweets come and go, but laddus? They’re timeless. One bite, and you’re reminded why they’ve been loved for generations.

Rava Coconut Laddus: A Taste of Childhood & Love

When I began my journey of self-discovery as a home-based chef, I found myself exploring not just new recipes, but also the stories and memories behind them. Food, after all, is never just about ingredients — it’s about emotion, nostalgia, and connection.

That’s exactly how these Rava Coconut Laddus came to life.

It all started when Mr. Parveez asked me to recreate a laddu he cherished from his childhood — simple, comforting, and full of flavor. Something he had grown up eating and still longed for. And like most nostalgic recipes, it wasn’t just about getting the ingredients right… it was about capturing a memory.

This version you see here is the result of my third trial — and the one that finally came closest to that familiar, childhood taste he had been craving.

The Process

I began by roasting rava in ghee until it turned aromatic and slightly golden — that nutty fragrance is what builds the base of these laddus. To help with binding and add a subtle richness, I incorporated a bit of besan into the mix.

Fresh grated coconut was roasted separately, just enough to remove moisture while keeping its natural sweetness intact. In another pan, cashews and raisins were gently fried in ghee until golden and plump — adding that perfect bite and texture.

Everything was then brought together — the roasted rava, coconut, nuts, and raisins — and sweetened with sugar. A final addition of warm ghee helped bind the mixture, making it easy to shape into soft, delicious laddus.

The Result

What came out of this process was more than just a sweet — it was a memory recreated. Soft, fragrant, lightly textured laddus that carry the warmth of home and the comfort of childhood.

They’re simple, wholesome, and incredibly satisfying.

Storage Tip

These laddus store beautifully — just keep them in an airtight container, and they’ll stay fresh for up to 10 days.

Sometimes, the best recipes aren’t the most complicated ones — they’re the ones tied to memories, love, and a little persistence. And this one? It’s all of that, rolled into every bite.

Basbousa Cake

This is a sweet dish made from Semolina, a dish from Egypt. Honestly, its made all around middle east and known by different names. In Egypt, its Basbousa and in Palestine, its known as Harissa or Hareeseh. In Egypt, its called Al-Basbousa. The dish even goes by the name of Nammoura. They all are the same with probably a little variation of picking the kind of essence they use while cooking. This is basically a traditional Middle Eastern sweet cake that is made using Semolina which is blended in with margarine/butter and further with yogurt. In the end the semolina batter is sweetened with orange flower water or rose water simple syrup. It was originally made by Ottomans in the middle east.

Now the funny thing is that in USA, we usually find this sweet in stores that sell a variety of Middle eastern grocery and sweets, but for some it comes under the section where we buy the Greek food. I remember from the time I came to USA that Mr. Parveez loved buying this cake and we always believed it was Greek. Until, a few days back I discovered that the actual name of this sweet dish is Basbousa and its middle eastern.

I have made cakes with all-purpose flour all the time, so this time I decided to try something new. While looking for something new, I came across Basbousa. The dish has Semolina as the main ingredient and unlike the traditional ways of making cake, this takes in its sweetness from sugar syrup after its baked. The addition of sugar syrup with Rose essence induces softness and sweetness to the cake. This recipe also includes almonds which add a little nutty crunch to the cake besides making it look nice. I was excited with the idea of making a cake with semolina, or sooji as it is known in India, as it sounded healthy and different. I have to say this was one of my favorite and satisfying baking escapades.

The concept of using sugar syrup is just like its used in Kanafeh, another middle eastern sweet or Baklava, so I was aware of how to go about it, except I wasn’t too certain if the cake will be able to soak it in or be watery. Well, not only the sugar syrup was soaked in, the addition of rose essence in the syrup gives out a beautiful aroma and definitely enhances the flavor of the cake. The result, a perfectly moist cake with a distinct taste, flavor and texture.

Basbousa or Harissa or Nammoura or Semolina Cake as I’d call it, is a perfect traditional dessert and we really enjoyed its light and spongy texture. I’ll surely be making this again. Enjoy!!!

Kala Jamun

Kala Jamun is a distant cousin of Gulab jamun. It was first prepared in Mughal Era in India, introduced by Mughal Emperor Shah Jahan by his personal chef. The difference between Gulab jamun and Kala Jamun is the color and texture. While Gulab Jamuns are golden, Kala Jamun have a dark color with a shade slightly away from Black.

Its always advisable to use good quality Khoya and Paneer. Always use best quality khoya available at dairy. Mr. Parveez and my boys love home-made desserts. In fact the most awesome part that I don’t even eat any sweets that are dipped in sugar syrup, but Mr. Parveez stopped eating the sweets from sweet stores which is a huge compliment for me. Our guests always wonder if the mithai we serve, is from a store. Actually, I never thougth that making certain sweet dishes at home could be so easy, enjoyable and emotionally rewarding. And now, I just love making Indian Mithai, Cakes, Pastries and Pies, and making them is always my “happy time”. In fact, I can always hop into the kitchen happily to make mithai if asked.

Though I have never been a fan of either but, When I was a kid, I often used to get confused of what exactly is the difference between Kala Jmaun and Gulab Jamun and for the longest time, I believed that Kala Jamun was Gulab Jamun with black color. i only found the difference when I got down to making them.

Like I said above, dry kala jamun is a distant cousin of gulab jamun  and it uses paneer, suji, sugar and sometimes also uses a  dash of dry fruit stuffed inside balls. Though I never stuffed any in mine, because that would make them close to mewa baati and probably a little heavy too. Gulab Jamun dough does not have any paneer or sugar, where as the dough of Kala Jamun requires a little sugar. Gulab Jamuns are usually served with a little syrup, but these tend to be dry, so they require a little sugar boost from within. Kla Jamun also needs to be fried for longer on low to medium flame, without burning them to give the beautiful dark color.

Gulab jamun dough does not need much kneading but this dough has to be kneaded really well. The texture can be obtained only with a good dough, that has been kneaded well. You can also use a mixer if you find it difficult to do it by hand.

Keep the kala jamun soaked in a sugar syrup for at least 3-4 hours before serving, refrigerating them id preferred too.

If you want to make it as dry kala jamun, then once the jamuns are soaked well in syrup, you can take them out of the syrup and store it in a container or serve. They keep good easily for a week the refrigerator. I feel they are one of the best recipes to take to a friend’s house or as a goody bag after a party.

Mewa Baati

If you like Gulab Jamuns, you will definitely like these. These are almost the same recipe as Khoya Gulab Jamun with a filling of dry fruits inside. Change the shape to make it look different from regular Gulab Jamuns. I made them oblong, you can always make them bigger and round if that appeals you more.