Rava Coconut Ladoo – Pakatale Rava Laddu
Rava Coconut Ladoo is a delicious, soft, melt in mouth sweet ball made during the festive season. Make these easy to make ladoos to celebrate Diwali with my easy to follow and fail-proof recipe.
These rava coconut ladoos are made with semolina, freshly grated coconut, sugar, and ghee. Semolina and coconut are roasted to the perfection with some ghee on low heat without changing its color. Later on, they are soaked in a sugar syrup flavored with aromatic saffron and cardamom.
Combining some nuts in the rava coconut ladoo mixture adds some crunch while eating the ladoo. You can add roughly chopped cashew nuts, pistachios, almonds, and golden raisins to make them more special for festivals but it is totally optional.
The beauty of these ladoos is that you don’t need a lot of ghee in the recipe. Semolina adds an amazing texture and coconut adds a lovely flavor and softness in the ladoos. Ground cardamom and saffron adds a beautiful aroma in the rava coconut ladoo. Studded nuts and raisins give a gorgeous look to the ladoos.
Roasting the semolina or sooji on medium low heat with some ghee is very important while making these ladoos. If you roast the semolina on high heat then it will quickly change to a brown color and the ladoos can become hard.
Fresh coconut tastes absolutely amazing and makes the ladoos very soft. Coconut, when roasted for 8-10 minutes on low heat, will increase the shelf life of these rava coconut ladoos.
Table of Contents
Ingredients
Rava Coconut Ladoo step By Step Recipe
Roasting
Heat some ghee in a wide pan. Add the semolina and roast it for about 7 minutes on low medium heat.
Transfer the freshly grated coconut to the pan, mix, and roast everything together for 12-15 minutes. Do not leave the pan unattended and keep stirring the mixture continuously on low heat. Turn off the heat and set it aside.
*Rava and coconut should be roasted without changing the color a lot.
Making The Syrup
Add sugar and water to a pot and bring it to boil on medium high heat.
Lower the heat and let the syrup cook for about 4 minutes. Set the heat on the lowest setting to check for 1 string consistency. It might take 2-3 more minutes to form a correct consistency until then keep on cooking the syrup. Do not overcook or undercook the syrup.
*Lift the spoon and let it cool, then with the help of your thumb and forefinger stick the syrup between and pull apart gently. One string consistency is when a single thread is formed which doesn’t break when your forefinger and thumb are pulled apart gently.
Turn off the heat, add cardamom powder, and some saffron to the sugar syrup.
Transfer the rava and coconut mixture to the syrup.
Add the raisins, nuts, mix everything well, and cover the pan with a lid. Set it aside to cool down for about 30-45 minutes until it becomes firm.
Shaping
Using your fingers separate the mixture which is clumped together to form smooth balls.
Take 2-3 tbsp of ladoo mixture and shape it into a smooth round ball. Repeat the same step with the remaining mixture and form ladoos.
Keep the ladoos on a plate to air dry them. After 1 hour, they will completely get dry and then you can store them in an airtight container.
Tips For Making Rava Coconut Ladoo
- Use a medium or fine semolina for making the rava coconut ladoo.
- If you have a coarse semolina then you can grind a little for this recipe.
- If you are using frozen grated coconut then thaw it on a countertop for 20 minutes before adding it to the rava. You can warm the coconut in a microwave for 1 minute as well.
- Use a heavy bottom wide pan for roasting the rava and coconut.
- Roasting the rava and coconut continuously and patiently on low heat is very important. If you roast it on medium high heat, it will be roasted from outside and will turn dark in color and make the ladoos hard.
- One string consistency is when a single thread is formed which doesn’t break when your forefinger and thumb are pulled apart gently. To check the 1 string consistency of the syrup, lift the spoon and let it cool, then with the help of your thumb and forefinger stick the syrup between and pull apart gently.
- While making the sugar syrup, try to follow the already tested timings which is described in the post for not overcooking or undercooking the syrup.
- If you overcook the sugar syrup, rava coconut ladoo will turn hard. If you undercook the syrup, ladoo will turn sticky and will not form a good shape.
- When the sugar syrup is overcooked and you can not form a ladoo then, you can add 1-2 tbsp of warm milk to the mixture. You can make a thin sugar syrup by adding 1-2 tbsp of water with 2 tsp sugar and cook it in the microwave until bubbly.
- When the sugar syrup is undercooked and ladoo is looking sticky, cook the mixture for 1-2 minutes in the microwave. You can add 1-2 tbsp roasted semolina in the mixture to make it firm before shaping the ladoo.
Variations
- I have used a regular semolina but you can use a very fine one. If you have a coarse semolina then you may grind it a little for the perfect texture.
- If you don’t have freshly grated coconut or frozen fresh coconut then you can use desiccated coconut – Roast the rava in ghee for about 20 minutes, add the desiccated coconut and roast for another 1 minute.
- You can skip adding coconut by keeping the other ingredients ratio the same.
- Add some rose syrup or vanilla extract for a different variation of flavors.
How To Store The Rava Coconut Ladoo?
You can store the rava coconut ladoos in an airtight container at room temperature for 15-17 days.
Store them in an airtight container for about 1 month in the refrigerator.
Warm the rava coconut ladoo for 3-5 seconds in the microwave if you decide to store them into the refrigerator before eating. You can leave the required number of ladoos on a countertop for about 30-45 minutes before consuming them.
Diwali Snacks Recipes
- Chakli
- Roasted Poha Chivda
- Corn Chivda
- Namak Para
- Shankarpali
- Besan Ladoo
- Karanji
- Beetroot Coconut Burfi
- Dates And Apricot Dry Fruit Roll
- Badam Katli
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Recipe Card
Rava Coconut Ladoo – Pakatale Rava Laddu
Ingredients
- 2 cup Semolina
- 1 cup Coconut grated, frozen/fresh
- 1 cup Sugar
- 3/4 cup Water
- 1 tsp Cardamom powder freshly ground
- 7-8 Saffron strands
- 2 tsp Mixed nuts(Almonds, Cashew nuts, and Pistachios) chopped
- 2 tbsp Raisins golden
- 2 tbsp Ghee thick
Instructions
Roasting
- Heat some ghee in a wide pan. Add the semolina and roast it for about 7 minutes on low medium heat.
- Transfer the freshly grated coconut to the pan, mix, and roast everything together for 12-15 minutes. Do not leave the pan unattended and keep stirring the mixture continuously on low heat. Turn off the heat and set it aside.
Making The Syrup
- Add sugar and water to a pot and bring it to boil on medium high heat.
- Lower the heat and let the syrup cook for about 4 minutes. Set the heat on the lowest setting to check for 1 string consistency. It might take 2-3 more minutes to form a correct consistency until then keep on cooking the syrup. Do not overcook or undercook the syrup.*Check out the tips section before making the sugar syrup.
- Turn off the heat, add cardamom powder, and some saffron to the sugar syrup.
- Transfer the rava and coconut mixture to the syrup.
- Add the raisins, nuts, mix everything well, and cover the pan with a lid. Set it aside to cool down for about 30-45 minutes until it becomes firm.
Shaping
- Using your fingers separate the mixture which is clumped together to form smooth balls.
- Take 2-3 tbsp of ladoo mixture and shape it into a smooth round ball. Repeat the same step with the remaining mixture and form ladoos.
- Keep the ladoos on a plate to air dry them. After 1 hour, they will completely get dry and then you can store them in an airtight container.
Notes
- Use a medium or fine semolina for making the rava coconut ladoo.Â
- If you have a coarse semolina then you can grind a little for this recipe.
- If you are using frozen grated coconut then thaw it on a countertop for 20 minutes before adding it to the rava. You can warm the coconut in a microwave for 1 minute as well.Â
- Use a heavy bottom wide pan for roasting the rava and coconut.
- Roasting the rava and coconut continuously and patiently on low heat is very important. If you roast it on medium high heat, it will be roasted from outside and will turn dark in color and make the ladoos hard.Â
- One string consistency is when a single thread is formed which doesn’t break when your forefinger and thumb are pulled apart gently. To check the 1 string consistency of the syrup, lift the spoon and let it cool, then with the help of your thumb and forefinger stick the syrup between and pull apart gently.Â
- While making the sugar syrup, try to follow the already tested timings which is described in the post for not overcooking or undercooking the syrup.Â
- If you overcook the sugar syrup, rava coconut ladoo will turn hard. If you undercook the syrup, ladoo will turn sticky and will not form a good shape.
- When the sugar syrup is overcooked and you can not form a ladoo then, you can add 1-2 tbsp of warm milk to the mixture. You can make a thin sugar syrup by adding 1-2 tbsp of water with 2 tsp sugar and cook it in the microwave until bubbly.Â
- When the sugar syrup is undercooked and ladoo is looking sticky, cook the mixture for 1-2 minutes in the microwave. You can add 1-2 tbsp roasted semolina in the mixture to make it firm before shaping the ladoo.
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