With festivals and religious occasions just around the corner, we all gear up to make various sweets and delicious snacks at home. One such easy and mouth watering sweet is the rava laddoo. There are different variations for making rava laddo. The one I have made and which I will be sharing with you all is the rava ladoo made with coconut and khoya or Mawa. (How to make Khoya/mawa)
Rava ladoo is a simple, and quick to make dessert that is usually made during Diwali or on festive occasions. Addition of khoya or mawa, dessicated coconut and dry fruits and raisins to this recipe make this rava ladoo even more appealing and satiating.
For a more richer version of this recipe, you can increase the amount of ghee. If you also wish to add condensed milk then skip adding the sugar. One can add any type of dry fruits. You can see only almonds and cashews in my recipe since I ran out of my stock of raisins.
Rava ladoo can stay good at room temperature for 6-7 days if stored in an air-tight container.
Ingredients for Rava ladoo with coconut and Khoya
Khoya/Mawa – 2 cups
Semolina/Suji – 1 cup
Grated dessicated coconut – 2/3 cup
Granulated sugar – 2/3 cup
Almonds – 15-20 (chopped finely)
Cashewnuts – 15-20 (chopped finely)
Cardamom – 5-6 (powdered)
Clarified butter/Ghee – 1 tbsp
How to make Rava Ladoo with coconut and Khoya:
- Grate the coconut.
- In a pan melt 1 tbsp of ghee.
- On a low flame roast almonds and cashews. Remove and keep aside.
- In the remaining ghee, roast the semolina or suji till it turns slightly pink and aromatic. Remove from heat and keep aside.
- Now roast the dessicated coconut for a few minutes. Don’t dry it too much. Remove and keep aside.
- In the same pan add the khoya.
- When it starts turning soft add the powdered sugar and mix.
- After 1-2 minutes the sugar will liquify with khoya and turn into a mushy mixture.
- At this stage immediately add the roasted semolina, grated coconut and dry fruits and cardamom powder.
- Evenly mix all the ingredients till the liquid is completely absorbed. This may take about 1-2 minutes.
- Grease your palm with ghee and make lemon-sized ladoos while the mixture is still warm.
- Store it in an air-tight box and enjoy whenever you like!!
- The mixture should be slightly warm while making ladoos or else it will be difficult to gather the mix once it has been cooled completely.
- If you feel the mixture has become too dry, warm the mixture again and add a few tablespoons of milk and mix again.