Coconut and Rava Laddu by Tarla Dalal

Coconut and Rava Laddu

by Tarla Dalal

A traditional maharashtrian laddu made up of roasted semolina and coconut combined with sugar syrup, ghee, dry fruits and rolled into round balls.

Preparation Time: 20 mins
Cooking Time: 20 mins
Makes 4 laddus

Ingredients

1 cup semolina (rava)
2 cups freshly grated coconut
1 1/2 cups sugar
8 broken cashewnuts (kaju)
8 raisins (kismis)
a pinch saffron (kesar) strands
a pinch cardamom (elaichi) powder
1 cup ghee

 

Method

1. Heat a kadhai and dry roast the semolina for 2 minutes on a slow flame.
2. Add the coconut, mix well and keep aside for 2 hours.
3. Heat 1 tbsp ghee in the same pan, add the cashewnuts and fry till they turn golden brown. Remove and keep aside.
4. In the same ghee, add the raisins and fry till they turn crisp. Remove and keep aside.
5. Dissolve the saffron on 1 tbsp warm milk, mix well and keep aside.
6. In another deep pan, combine the sugar with ¼ cup water, mix well and cook till the sugar dissolves completely. Strain and boil again for more 2-3 minutes. Remove from the flame and keep aside.
7. Heat the remaining ghee in the kadhai and add the semolina-coconut mixture and sauté for 5-7 minutes or till the mixture turns light pink in colour.
8. Remove from the flame and add this mixture to the sugar syrup and mix well.
9. Add the cashews and raisins, cardamom powder and saffron and mix well.
10. Cool and divide the mixture into 4 equal portions and shape them into round balls.
11. Cool and store in an air-tight container.