Rava Laddu with Coconut / Rava Coconut Ladoo Recipe with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel. This is one of the delicious and easy ladoo recipe, which gets done quickly and can be made even by a newbie in cooking. I have already shared Rava Ladoo and Coconut Ladoo recipes separately in my blog, when I was thinking to add another ladoo to the collection, this recipe flashed in my mind. Also, I had some desiccated coconut leftover after making, Rose Coconut Ladoo, Rava Coconut Burfi, and 7 Cup Burfi, which I have shared very recently, so want to finish it off before Diwali too. It is an ideal sweet to distribute to your friends during Diwali time, just keep it in a decorative box and it is far better than the store-bought stuff with a homely touch of yours. If interested, check my 100+ Diwali Sweets / Snacks Recipes, Ladoo Recipe collections, with Deepavali Legiyam Recipe which is eaten to digest all oily stuff.
Check my other Diwali Recipes like
1. Adhirasam / Ariselu / Kajjaya
2. Badushah / Balushahi
3. Aloo Bhujia
4. Dry Fruits Ladoo
5. Rose Cookies / Achu Murukku
6. Suzhiyam / Suzhiyan
Coconut Rava Laddu
Rava Coconut Ladoo Recipe | Rava Laddu with Coconut
Equipment
- Stovetop
Ingredients
- ½ Cup Rava / Sooji / Semolina
- ½ Cup Grated Coconut
- 1 Cup Sugar
- 2 Pods Cardamom
- ¼ Cup Ghee Link for Homemade Ghee
- 5 Each Cashew, raisins
Instructions
- First, measure and keep all the ingredients ready. For a white colored ladoo, scrape the brown part of the coconut, I used desiccated coconut.
- Heat 1 tsp of ghee in a pan, then add the coconut and give a quick stir. Keep the roasted coconut on a plate separately. If using fresh coconut, roast it till all the moisture is absorbed. In the same pan, add a little more ghee and fry the cashews and raisins. Keep it along with the roasted coconut (I didn't add this step here, you can watch it in my video).
- Heat 1 tsp of ghee in the same pan and add the sooji. Roast it for 2 minutes at low flame, without changing the color. Once it cools down, transfer it to a dry mixer.
- Grind the sooji to a fine powder and sift it once.
- In the same mixer, grind the sugar to a fine powder. If using whole cardamom, grind it along with sugar. Sift the sugar also once.
- Heat ghee in the same pan. Then pour it over the sieved sooji-sugar and coconut mixture.
- I rolled the ladoos over the leftover coconut, it is optional only.Try this Rava Coconut Ladoo Recipe for this Diwali festival.
Notes
Tips for Rava Laddu with Coconut
1. Use fine sooji or pulse the regular one in a mixer and then use it. Sooji should be ground finely, otherwise, it breaks and doesn't hold the shape. 2. Both sooji and sugar should be fine, so sieving is important. 3. Roasting the sooji and coconut in ghee lends a nice aroma. Ensure to do the whole process in low flame. 4. Never burn the sooji and coconut while roasting, else the barfi smells bad. 5. If using fresh coconut, roast till all the moisture is absorbed. Otherwise, the ladoo gets spoiled soon. 6. For a pure white coloured ladoo, never burn the ingredients while roasting and use the white part of the coconut only. 7. If making in large quantity, you can grind the sooji in a flour mill. 8. If using the whole cardamom, grind it along with sugar and sieve it. 9. For more flavour, 2 cloves can be fried in ghee and used for this Rava Laddu with Coconut. 10. Don't add hot ghee (warm only) to the ladoo mixture. Otherwise, the sugar melts and makes the ladoo sticky. 11. Also, start shaping the ladoo when it is warm itself, if the ghee cools it cannot be shaped. 12. Do roll the ladoo tightly, so it doesn't break easily. 13. If you are not able to shape it, sprinkle little warm milk and go ahead. But the shelf life is 2 days only. 14. Don't add ghee more than mentioned, else it changes the colour and the ladoo turns sticky. 15. The Shelf life of this Rava Coconut Ladoo Recipe is 10 days.
Rava Coconut Ladoo Recipe
Method for Rava Coconut Ladoo Recipe
1. First, measure and keep all the ingredients ready. For a white colored ladoo, scrape the brown part of the coconut, I used desiccated coconut.
2. Heat 1 tsp of ghee in a pan, then add the coconut and give a quick stir. Keep the roasted coconut on a plate separately. If using fresh coconut, roast it till all the moisture is absorbed. In the same pan, add a little more ghee and fry the cashews and raisins. Keep it along with the roasted coconut (I didn’t add this step here, you can watch it in my video).
3. Heat 1 tsp of ghee in the same pan and add the sooji. Roast it for 2 minutes at low flame, without changing the color. Once it cools down, transfer it to a dry mixer.
4. Grind the sooji to a fine powder and sift it once.
5. In the same mixer, grind the sugar to a fine powder. If using whole cardamom, grind it along with sugar. Sift the sugar also once.
6. Heat ghee in the same pan. Then pour it over the sieved sooji-sugar and coconut mixture.
7. Mix everything well without any lumps. Pinch a portion of the flour and roll into balls of equal size. If you are not able to roll, add a little more ghee or warm milk. Always, roll the ladoo tightly and handle with care, as it easily breaks.
8. I rolled the ladoos over the leftover coconut, it is optional only.
Try this Rava Coconut Ladoo Recipe for this Diwali festival.
Rava Laddu with Coconut
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
Leave a Reply