Rava Coconut Laddu
User Reviews
4.8
Rava Coconut Laddu
Description
This Rava Coconut Laddu recipe involves roasting fine semolina (rava) and gram flour (besan) in ghee to develop a warm, nutty flavor, before adding freshly grated coconut. A sugar syrup cooked to a one-line string consistency binds the ingredients together while infusing sweetness. Additional flavor comes from ground cardamom, a pinch of saffron, and nuts like sliced almonds and pistachios, complementing the raisins for contrast in texture and taste.
The mixture is allowed to cool completely before shaping into laddu, which ensures they hold their shape firmly without crumbling. The slow cooking of the syrup and careful roasting are essential to achieving the right softness and binding without being overly sticky or dry.
This laddu serves as a traditional sweet snack or festive treat with balanced sweetness, aromatic spices, and contrasting textures from nuts and raisins.
Preparing the sugar syrup with attention to timing is critical; it should not be over or undercooked, as this affects the final texture. Using fresh or room-temperature ingredients like coconut enhances flavor. Warm ghee or water can adjust consistency if the mixture seems too dry when shaping.
Ingredients
- 2 cups semolina sooji, fine
- 2 tablespoons besan gram flour
- ½ cup ghee
- 1 cup coconut fresh or frozen, grated
- 2 teaspoons ground cardamom
- 2 tablespoons raisins
- 1 pinch saffron
- 2 tablespoon nuts sliced almonds and pistachios
Sugar Syrup:
- 1½ cups sugar
- ¾ cup water
Instructions
- Roast the rava and besan with ghee for 10 minutes, stirring constantly on medium heat.
- Add the grated coconut and roast for another 2 minutes. Turn the heat off.
- Add sugar and water to a saucepan and bring it to a full boil on medium-high heat. Then adjust the heat to the lowest setting and allow it to simmer for 5 to 7 minutes. Lift the spoon up and watch the last few drops of syrup dripping from the spoon. The last drops should form a one-line string. Make sure not to overcook or undercook the syrup. More tips are in the notes below.
- Add the sugar syrup to the roasted ingredients. Add saffron, cardamom powder, nuts, raisins and mix well.
- Allow the mixture to completely cool down. Make round balls using about 3 to 4 tablespoons of the mixture. Press them in the plam of your hands and then roll them into round balls.
Notes
- Use fine rava and roast it to a light golden color for best flavor.
- Ensure the sugar syrup reaches one-line string consistency—test by lifting a spoon and observing the last drops.
- Allow mixture to cool fully before shaping laddu; initially they may feel soft but will firm up.
- If the mixture is too dry when shaping, add warm ghee or water to adjust.
- Homemade ghee and room temperature coconut improve taste and texture.
- When doubling the recipe, extend sugar syrup cooking time appropriately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 9mg | 3% |
| Sodium | 2mg | 0% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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