Rava Coconut Ladoo – a fail proof recipe

Rava Ladoo are soft melt in the mouth dessert balls made with freshly grated coconut, roasted semolina that are infused with aromatic cardamom and saffron. Here is my detailed, step by step recipe for making this perfect sweet treat that everyone will enjoy!

What are Rava Coconut Ladoo?

My mom calls them “Narali Pakatale Ladoo” which literally translates to coconut-sugar-syrup balls. They are made using fine semolina (sooji or rava), fresh coconut and are studded with nuts and raisins. A sweet dish for every conceivable celebration – from Diwali to Holi to celebrating birthdays or anniversaries they can be enjoyed year-around!

Why I LOVE these coconut rava ladoo:

• They bring back memories of my childhood
• Perfect texture, not too dry nor too soft
• Has my mom’s special touch of adding besan flour for a unique earthy taste and creamy texture
• Uses fresh coconut and a wonderful nutty texture and taste
• Saffron and cardamom accentuating the taste and aromas

How to make perfect sugar syrup:

Usually the syrup (chasni) making process uses the term “ek tari pak” or single string consistency. What that means is that you cook the syrup so that when you start dropping the syrup from a spoon , the last few drops start to form a thin single string as it flows (see photos 5 – 6) below in the step by step recipe.

The sugar syrup needed for this recipe sometimes may sound complicated to some of you. So I have attempted to simplify the process and explain in details how to make perfect coconut ladoo each time.

The single term consistency can be a bit hard to achieve as if you spent too much time testing, you may end up overcooking the syrup resulting into dry laddo’s. So I started to time the process which helps cook the syrup to the perfect consistency. With this simplified recipe you can make perfect coconut ladoo every time. So here are my tried and tested tips:

• Always use a timer when making the sugar syrup to avoid overcooking
• 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 for the done-ness of the syrup, simply lift the spoon up and watch the last few drops of syrup dropping from the spoon. The last drops should form a thin one-line string

Pro tips for making traditional coconut ladoo {Nariyal Laddu}:

• 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
• After adding the syrup, allow the mixture to fully cool down before shaping the ladoo. 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? The is because the syrup has been cooked for too long. To fix, simply sprinkle a tablespoon of warm ghee and 2 to 3 tablespoons of warm milk. Mix well and roll into round balls.

Best place to buy all the ingredients

• Fine rava & besan flour –  Indian grocery store or on amazon
• Grated coconut frozen – available in frozen aisle of Indian grocery stores.

Step by step recipe to make the best rava ladoo:

Step 1: Roast the rava and besan 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 (photos 1 – 4).

Step 2: Make the sugar syrup by boiling 3/4 cup of water with 1.5 cups of sugar for 5 minutes in a 2-quart sauce pan on medium-high heat (photos 5 – 6).

Step 3: Add the sugar syrup to the roasted ingredients. Add saffron, cardamom powder, nuts, raisins and mix well (photos 7 – 8).

Step 4: Allow the mixture to completely cool down. Make round balls using about 3 to 4 tablespoons of the mixture. Press them on the palm of your hands and then roll into round balls.

These delicious rava coconut ladoo can be stored in an air tight container for upto a week. For longer shelf life, they can be refrigerated.

Serve them with some crispy chakli or crunchy sev and a hot cup of ginger chai.

Love sweets? Here are some recipes you don’t want to miss:

• Besan Laddo
• Coconut Barfi
• Pakatali Puri
• Saranachi Puri
• Rose Coconut Karanji

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4 from 4 votes

Rava Cococnut Ladoo

Soft melt in the mouth ladoo made with freshly grated coconut, roasted semolina with the heavenly essense of cardamom and saffron.

Prep Time5 mins

Cook Time25 mins

Cooling time2 hrs

Total Time30 mins

Course: Dessert

Cuisine: Indian

Keyword: rava coconut ladoo

Servings: 25

Calories: 159kcal

Author: Archana Mundhe

Ingredients

• 2 cups fine rava semolina
• 2 tablespoons besan
• ½ cup ghee
• 1 cup grated coconut fresh or frozen
• 2 teaspoons ground cardamom
• 2 tablespoons raisins
• 1 pinch saffron
• 2 tablespoon nuts sliced almonds and pistachios

Sugar Syrup:

• 1 1/2 cups sugar
• 3/4 cup water

Instructions

• 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 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 in the plam ofyour hands and then roll them into round balls.

Notes

Tips:

1. Use fine semolina and roast to light golden brown color
2. Use homemade ghee if possible
3. If using frozen coconut, make sure to thaw it in the microwave
4. 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.
5. 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: 

1. Use an external timer to time the syrup cook time. 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.
2. If you double the recipe, it will take about 8 minutes for the syrup to be ready.
3. 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.

Nutrition

Calories: 159kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 2mg | Potassium: 65mg | Fiber: 1g | Sugar: 12g | Vitamin C: 0.2mg | Calcium: 6mg | Iron: 0.8mg

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