Coconut and Rava Ladoo

Preparation :15 mins
Cook :26 mins
Total Time :41 mins
Servings :Makes 26 ladoos

Ingredients :

For Coconut and Rava Ladoo
2 cups freshly grated coconut
1 cup semolina (rava / sooji)
1 1/2 cups sugar
1/2 cup melted ghee
1 tbsp chopped cashewnuts (kaju)
1 tbsp raisins (kismis)
a pinch saffron (kesar) strands
1/2 tsp cardamom (elaichi) powder

Method :

To make coconut and rava ladoo, dry roast the semolina in a non-stick kadhai on a slow flame for 3 minutes.Switch off the flame, add the coconut and mix well. Keep aside.Combine the sugar and 1 cup of water in a sauce pan, mix well and cook on a medium flame for approx. 5 to 6 minutes, while stirring occasionally. Keep this sugar syrup aside to cool slightly.Heat the ghee in a non-stick kadhai and add the semolina-coconut mixture, cashewnuts and raisins, mix well and cook on medium flame for 5 to 6 minutes, while stirring continuously.Add the sugar syrup, saffron and cardamom powder, mix well and cook on a medium flame for 8 to 10 minutes, while stirring continuously.Transfer the mixture into a 10” (250 mm. ) diameter thali and spread it evenly using a flat ladle. Keep aside to cool for 2 hours.Once cooled, scrape out the mixture from the thali and again mix well.Divide dough into 26 equal portions and shape each portion in between your palms into a round ladoo.Serve or store the coconut and rava ladoo in an air-tight container.
Handy tip:
Handy tip:These ladoos stay fresh in an air-tight container for a week at room temperature.