Rava Laddu with Coconut :
Rava Laddu with Coconut is a traditional Indian sweet made with semolina (rava or suji), coconut, ghee, sugar, and flavored with cardamom. It’s a well-known dessert, particularly during festivals and celebrations. The term “laddu” alludes to a round-shaped sweet, and “rava” signifies semolina.
Festival celebrations come lively when tasty rava laddu arranged with coconut, saffron, and dry natural products are served. It is a conventional Indian sweet reasonable for all events and celebrations. Learn how to make the best rava laddus at domestic with this simple recipe.
Here’s an essential recipe for Rava Laddu with Coconut:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 15 pieces
Ingredients:
| 1 cup Rava, semolina |
| 1/2 cup Dry Shredded Coconut |
| 1/2 cup Water |
| 5-6 Saffron Strands |
| 1/4 cup Ghee (clarified butter) |
| 3/4 cup Sugar |
| 3 tablespoons Cashew nuts, broken into halves |
| 1½ tablespoons Raisins |
| 1/2 teaspoon Cardamom Powder |
Directions:
1. Take a thick-bottomed kadai and warm ghee in it. Fry the cashew nuts until light brown over a moo fire. Deplete and exchange to a plate. Fry raisins in the same ghee until they puff up, deplete, and exchange them to the same plate.
2. Include rava in the remaining warmed ghee in the same pan.
3. Roast it until its color changes to light brown and a fragrant scent begins to come over the moo flame.
4. Include shredded coconut and blend well.
5. Turn off the fire and exchange to a plate. Permit it to cool at room temperature.
6. Warm water and sugar in the kadai over medium fire and mix ceaselessly until sugar dissolves into syrup (cash). Include saffron strands.
7. Cook until it gets to be sticky and delicately one-string consistency. Do not cook it for a long time. (*see tips)
8. To check whether it’s “one string” consistency or not, put a drop of syrup on a plate or a little bowl and cool it by blowing the discussion on it. Take a squeeze of sugar syrup between your thumb and pointer, drag them separately, and check if a single strand is formed.
9. Gradually include semolina-shredded coconut blend (arranged in step 3) in syrup and mix persistently to avoid lumps.
10. Turn off the fire. Include cashew nuts, raisins, and cardamom powder, and blend well. Permit it to cool at room temperature until warm sufficient to handle. Isolate it into 15 rise-to parts and grant them the shape of a ball (laddu) with your palms.
11. Rava laddus are prepared. Either serve them quickly or store them in an airtight container to appreciate them at any time you like.
How to make Rava Ladoo Without Sugar Syrup
Follow the given steps to make them without planning sugar syrup (chasni).c
- Follow the steps (1 to 4) as given above.
- Add 3/4 cup powdered sugar, cardamom powder, and dry fruits; blend and cook for a minute.
- Add 2-3 tablespoons of warm milk in little incremental amounts (begin with 1/2 tablespoon) and keep blending it until ladoo blend is delicate sufficient to frame little balls, it will take around a diminutive. Turn off the flame.
- Let the blend cool for 5-7 minutes and at that point make little balls from the mixture.
Tips and Variations:
- *Make sure, sugar syrup is not cooked for a long duration, otherwise blend turns difficult after including simmered rava and you are not able to make laddus. If it happens, include 2-3 tablespoons of warm milk small by small, blend well, and get ready little round-shaped laddus from the mixture.
- You can avoid coconut if you do not like its flavor.
- Make beyond any doubt that rava is roasted appropriately. Despicably roasted rava will make sticky laddus.
Taste: Sweet taste with nice flavor and aromatic fragrance of cardamom and saffron.
Serving Ideas: Serve them with dry snacks like gathiya, crispy puri, chivda, etc. Sweet lovers would like to have it alone at any time of the day.