- 2 cups Semolina (Rava/Sooji)
- 1 cup Dry CoconutShredded
- ½ cup Pure Ghee
- 1 ½ cups Sugar
- 1 cup Water
- ¼ cup Dry fruitsMixed Cashewnuts, Raisins & Almonds. Broken roughly
- 1 tsp Green Cardamom Powder
The texture of the coconut with richness of roasted Rava and crunchy nuts give it a unique flavor to be loved. Enjoy the recipe and share your heart with your loved ones.
Take a heavy bottomed pan and put in the Ghee. Let it melt completely.
Add Rava to it and roast it on a very slow flame. Remember, roasting it on a high flame will give a burnt like taste. So, roast the Rava on a slow flame until a nice aroma comes out.
At this point, add the shredded Dry Coconut to this mixture. Continue roasting it on a slow flame until a fragrant aroma comes out of this. This should take around 7-8 minutes.
Once you can see a nice golden brown colour and smell a fragrant aroma, switch off the flame.
Spread it on a plate to come to a room temperature.
In another heavy bottomed pan, combine the sugar and water. On a medium flame, stir it continuously. The mixture will start becoming thick and it should reach one-string consistency.
Once, you have reached the one-string consistency, slowly add the Rava-Coconut mixture.
Stir it continuously to avoid any lumps on a medium flame. Add the dry fruits and the cardamom powder. Mix it really well.
Turn off the flame and transfer this mixture into a plate. Let it cool.
The mixture should be a little hot than the room temperature that you can handle.
Now start making laddu’s while the temperature is still warm.
Mouth-watering Rava Laddu’s are ready. They can easily stay at room temperature for a week in an air-tight container.