Coconut Rava Ladoo and Burfi - Coconut Semolina Cashew Sweet Balls. Vegan Recipe Glutenfree option

Name: Coconut Rava Ladoo and Burfi - Coconut Semolina Cashew Sweet Balls. Vegan Recipe Glutenfree option
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 serving
Ingredients: 1/2 cup semolina flour; 1/2 cup coconut flakes; 1 Tablespoon coconut oil; 2 Tablespoons chopped cashew pieces; a pinch of salt; 1/2 cup ground raw sugar; 3 Tablespoons water; 1/8-1/4 teaspoon cardamom powder

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
10
Calories
120 kcal
Course
Dessert
Cuisine
Indian

Coconut Rava Ladoo and Burfi - Coconut Semolina Cashew Sweet Balls. Vegan Recipe Glutenfree option

Danielle Hudson

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Coconut Rava Ladoo and Burfi. Vegan Gluten-free Indian dessert balls and bars flavored with cardamom. Dairy-free Recipe

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Ingredients

Servings

1/2 cup semolina flour or Brown rice flour for Glutenfree
1/2 cup coconut flakes dried
1 Tablespoon coconut oil optional. Omit to make Oilfree
2 Tablespoons chopped cashew pieces optional. Omit to make nutfree
a pinch of salt

Sugar Syrup

1/2 cup ground raw sugar or use jaggery powder
3 Tablespoons water
1/8-1/4 teaspoon cardamom powder depends on how much you love cardamom:

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Instructions

In a large pan, dry roast the semolina on medium-low heat for 6-8 minutes until the color changes and it gets fragrant.
Using a blender/processor, blend the coconut flakes to make coarse coconut flour.
Add the blended coconut, coconut oil, salt and cashew pieces to the pan. Mix well and roast for 2 minutes.
(Coconut oil and cashew pieces can be left out to make nut free and oilfree)
Meanwhile, in another pan, make the sugar syrup.
Add all syrup ingredients and bring to a boil over medium heat. Continue to cook at medium low until one thread consistency- 230 to 235 degrees F / 110ºc.(a few minutes).
Add the hot sugar syrup to the roasting dry ingredients and mix well to form a lumpy mixture. (Best results when both contents are hot)
Take off heat. Cool for 2-3 minutes and form balls - Ladoo. Spray a little water if the mixture is too crumbly.
Or Press immediately into parchment lined or greased baking pan to make Burfi. (I used an 8 by 4 inch pan.) The mixture gets too crumbly as it cools. So shape when still warm-hot. Handle carefully.
Cut into squares when still warm. The bars will harden as they cool.
Break into pieces when cool. Store in airtight container for upto a week.

Notes

You can make Coconut laddoo and burfi with just Coconut and no grain. Use 1 cup coconut flakes, grind them into coarse flour. Roast for 2-3 minutes with cashews and coconut oil. Add the sugar syrup and press onto parchment.
Nutritional values based on one serving

Nutrition Information

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Calories 120kcal (6%) Carbohydrates 17g (6%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 2g (10%) Sodium 31mg (1%) Potassium 51mg (1%) Fiber 1g (4%) Sugar 10g (20%) Calcium 3mg (0%) Iron 0.6mg (3%)