Rava Coconut Ladoo – Soft melt in the mouth dessert balls AKA “ladoo” made with freshly grated coconut, roasted semolina and addition of the heavenly cardamom and saffron.
What are Rava Coconut Ladoo?
My mom always calls them “Narali Pakatale Ladoo” which translated to coconut-sugar-syrup ladoo. A recipe that may sound daunting for many, hence my attempt to explain you how to make perfect coconut ladoo each time!
Pro tips for making traditional coconut ladoo:
- Use fine semolina and roast to light golden brown color
- Use homemade ghee if possible
- If using frozen coconut, make sure to thaw it in the microwave for 30 seconds
- Allow the mixture to fully cool down before trying to make ladoos. At first the ladoo may seem a bit too soft but they will firm up after a few hours.
- Does your mixture look too dry even before you trying to roll them? This only means that the syrup was overcooked. To fix, simply sprinkle a tablespoon of warm ghee and 2 to 3 tablespoons of warm milk. Mix well and roll into round balls.
No fail tips for perfect sugar syrup:
- Use an external timer when making the syrup as you do not want to overcook it.
- It takes me 5 minutes to make syrup with 3/4 cup of water and 1.5 cups of sugar in a 2-quart sauce pan.
- If you double the recipe, it will take about 8 minutes for the syrup to be ready.
- To check if the syrup is cooked properly, simply lift the spoon up and watch the last few drops of syrup dropping from the spoon. The last drops should form a small one-line string.
Why I LOVE these coconut rava ladoo:
- They bring back memories of my childhood
- They have the perfect texture. Neither too dry nor too soft.
- Has my mom’s special touch of adding besan/chickpea flour which adds a unique luxurious texture and taste.
- I love the flavors of fresh coconut and the festive scent of saffron and cardamom.
Best place to buy all the ingredients?
- Fine rava/semolina & besan/chickpea flour – Indian grocery store or on amazon.com
- Grated coconut frozen – available in frozen aisle of Indian grocery stores.
Step by step recipe to make the best coconut ladoo:
- Roast the rava{semolina} and besan{chickpea flour} with ghee for 10 minutes, stirring constantly on medium heat until the rava turns golden brown.
- Add the grated coconut and roast for another 2 minutes. Turn the heat off.
- Make the sugar syrup by boiling 3/4 cup of water with 1 1/2 cups of sugar for 5 minutes on medium-high heat.
- Add the sugar syrup to the roasted ingredients. Add saffron, cardamom powder, nuts, raisins and mix well.
- Allow the mixture to completely cool down. Make round balls using about 3 to 4 tablespoons of the mixture. Press them on the plam ofyour hands and then roll into round balls.
- These delicous rava coconut ladoo can be stored in an air tight container for upto a week. For longer shelf life, they can be refrigerated.
Love Indian Diwali sweets? Here are some of my favorite delicacies:
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Soft melt in the mouth ladoo made with freshly grated coconut, roasted semolina with the heavenly essense of cardamom and saffron.
- 2 cups fine rava semolina
- 2 tablespoons besan
- ½ cup ghee
- 1 cup grated coconut fresh or frozen
- 2 teaspoons cardamom powder
- 2 tablespoons raisins
- 1 pinch saffron
- 2 tablespoon nuts sliced almonds and pistachios
- 1 1/2 cups sugar
- 3/4 cup water
- Roast the rava{semolina} and besan{chickpea flour} with ghee for 10 minutes, stirring constantly on medium heat.
- Add the grated coconut and roast for another 2 minutes. Turn the heat off.
- Make the sugar syrup by boiling 3/4 cup of water with 1 1/2 cups of cugar for 5 minutes on medium-high heat.
- Add the sugar syrup to the roasted ingredients. Add saffron, cardamom powder, nuts, raisins and mix well.
- Allow the mixture to completely cool down. Make round balls using about 3 to 4 tablespoons of the mixture. Press them in teh plam ofyour hands and then roll them into round balls.
Tips: Use fine semolina and roast to light golden brown color Use homemade ghee if possible If using frozen coconut, make sure to thaw it in the microwave for 30 seconds Allow the mixture to fully cool down before trying to make ladoos. At first the ladoo may seem a bit too soft but they dry up eventually. Does your mixture look too dry even before you trying to roll them? This only means that the syrup was overcooked. To fix, simply srinkle some warm ghee and warm water and roll into round balls. No fail tips for perfect sugar syrup: Use an external timer to time the syrup cook time as you do not want to overcook sugar syrup. It takes me 5 minutes to make syrup with 3/4 cup of water and 1.5 cups of sugar in a 2-quart sauce pan. If you double the recipe, it will take about 8 minutes for the syrup to be ready. To check if the syrup is cooked properly, simply lift the spoon up and watch the last few drops of syrup dropping from the spoon. The last drops should form a one-line string.
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Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.
Loved your recipe, i am making it right now. Will let you know how it turned out
I will love your feedback
Love these delicious ladoo! Happy Diwali to you & your family!!
Thank you! Happy Diwali
I finally made the rava ladoo..They came out great except they turned hard after some time…Can you tell me how to make them soft..thanks
Hi Swatee, If they are already rolled then there isn’t much you can do. While rolling you could have sprinkled some warm milk. Also they do harden up a bit once they completely cool and the ghee solidifies, but still should be easy to bite and break.