This easy Semolina ladoo recipe|Rava coconut ladoo recipe – It is made with a few basic ingredients like semolina, desiccated coconut, dry fruits, and sugar syrup. This recipe is very easy to make and is the perfect treat for festivals or celebrations.
Rava ladoo or suji ladoo is a very popular South Indian sweet. This ladoos tastes amazing and even a beginner can make this recipe. Try this sweet recipe this Diwali and make sure to share your feedback with me.
Ingredients
Ghee– Use homemade ghee or store-bought will also work.
Semolina & Coconut– Use good quality semolina and make sure to use fresh desiccated coconut.
Sugar syrup– Use white sugar, for a healthier version it can be substituted with jaggery but remember that the ladoo taste will be changed.
Other– Flavouring- cardamom powder. Dryfruits- almonds, cashews, pistachios, and raisins.
How to make rava coconut ladoo
Sugar syrup
In a deep bottom pan or saucepan add sugar and water, and cook the sugar at medium flame until one string consistency is formed by stirring more often.
Once the sugar syrup gets the desired consistency turn off the flame. To check the sugar syrup consistency- on a clean spoon add a little sugar syrup, when it cools down then take the sugar syrup between the forefinger and thumb then pull it apart if it forms a proper one-thread consistency then it’s ready.
Semolina coconut mixture
Now, In a wok or kadhai add ghee and semolina. Roast the semolina or rava at medium to low flame until it turns aromatic.
(Note– Do not cook it at high flame otherwise it may burn and make sure to keep stirring it more often so that the color of the semolina does not change.)
When the semolina is half roasted then add desiccated coconut, cardamom powder, and chopped dry fruits to it and roast it for another 5-7 minutes. The reason behind adding desiccated coconut later is that it will roast faster than semolina and will turn brown, the ladoo will have an evenly off-white color when adding desiccated coconut later.
Once it is roasted add a little sugar syrup each time and mix. Semolina will absorb the sugar syrup and will become moist. Do not add all the sugar syrup at once, When the semolina and coconut mixture becomes bindable then do not add more sugar syrup to it.
(Note– 1/4 (4 tablespoon)sugar syrup was left which can be used later for rasmalai, sweet mathri, chena murki, or in any Indian sweets)
Start preparing the ladoo immediately with the help of a mould or hands as the mixture will start to turn dry when it cools down.
I have made 20 rava coconut ladoo with its mixture. Store it in an airtight container and serve it with water as a welcoming snack or it can be served as an after-dinner dessert.
Top tips
- Sugar syrup should have proper 1 string/thread consistency, not more than that and not less than that.
- Cook the semolina and coconut between low to medium flame and keep stirring it so that it may not burn or change its color to brown.
- If you want to skip dry fruits then it’s your choice but the nutty flavors of dry fruits make the semolina ladoo extra flavourful.
- Once the semolina is roasted, Do not add all the sugar syrup at once add a little each time and mix.
- If by mistake you have added too much sugar syrup to the roasted semolina and it’s unable to bind into a ladoo then add little roasted semolina to it and the problem will be solved.
FAQs
No, It’s not healthy as it has sugar in it. But you can have it on your cheat days and during festivals. (Festivals=No dieting)
What is rava called in English?
Rava or suji is called semolina in English.
Can I substitute ghee with oil for ladoo?
No, I would not recommend you to use oil for ladoo or any Indian sweets as ghee has its own flavor likewise oil too has its flavor and it will ruin the taste of ladoo.
Can I use jaggery instead of sugar?
Yes, But the flavor of ladoo will completely change but for the healthier version of semolina ladoo, you can use jaggery instead of sugar.
How to store this rava ladoo?
Store the ladoo in an airtight container, It can stay good for 10 to 12 days.
Other recipes you might like
Coconut barfi with milk powder
Recipe card
Rava ladoo with sugar syrup|coconut rava ladoo recipe
This semolina ladoo is made with a few basic ingredients like semolina, desiccated coconut, dry fruits, and sugar syrup. This recipe is very straightforward to make and is the perfect treat for festivals or celebrations.
Ingredients
sugar syrup
- 1.5 cup sugar
- 1 cup water
Ladoo mixture
- 1/2 cup ghee
- 2 cup semolina/rava
- 1/2 cup desiccated coconut
- 1/4 teaspoon cardamom powder
- Chopped dryfruits
Instructions
Sugar syrup
- In a deep bottom pan or saucepan add 1.5 cup sugar and 1 cup water, and cook the sugar at medium flame until one string consistency is formed by stirring more often.
- Once the sugar syrup gets the desired consistency turn off the flame. To check the sugar syrup consistency- on a clean spoon add a little sugar syrup, when it cools down then take the sugar syrup between the forefinger and thumb then pull it apart if it forms a proper one-thread consistency then it's ready.
Semolina coconut mixture
- Now, In a wok or kadhai add 1/2 cup of ghee and 2 cups of semolina. Roast the semolina or rava at medium to low flame until it turns aromatic.
(Note- Do not cook it at high flame otherwise it may burn and make sure to keep stirring it more often so that the color of the semolina does not change.)
- When the semolina is half roasted then add 1/2 cup desiccated coconut, 1/4 teaspoon cardamom powder, and chopped dry fruits to it and roast it for another 5-7 minutes. The reason behind adding desiccated coconut later is that it will roast faster than semolina and will turn brown, the ladoo will have an evenly off-white color when adding desiccated coconut later.
- Once it is roasted add a little sugar syrup each time and mix. Semolina will absorb the sugar syrup and will become moist. Do not add all the sugar syrup at once, When the semolina and coconut mixture becomes bindable then do not add more sugar syrup to it.
(Note- 1/4 (4 tablespoon)sugar syrup was left which can be used later for rasmalai, sweet mathri, chena murki, or in any Indian sweets)
- Start preparing the ladoo immediately with the help of a mould or hands as the mixture will start to turn dry when it cools down.
- I have made 20 rava coconut ladoo with its mixture. Store it in an airtight container and serve it with water as a welcoming snack or it can be served as an after-dinner dessert.
Notes
- Sugar syrup should have proper 1 string/thread consistency, not more than that and not less than that.
- Cook the semolina and coconut between low to medium flame and keep stirring it so that it may not burn or change its color to brown.
- If you want to skip dry fruits then it's your choice but the nutty flavors of dry fruits make the semolina ladoo extra flavourful.
- Once the semolina is roasted, Do not add all the sugar syrup at once add a little each time and mix.
- If by mistake you have added too much sugar syrup to the roasted semolina and it's unable to bind into a ladoo then add little roasted semolina to it and the problem will be solved.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 102Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 7mgCarbohydrates: 28gFiber: 1gSugar: 16gProtein: 2g
All information presented is intended for informational purposes only.
If you have tried this Semolina ladoo recipe|Rava coconut ladoo recipe or any other recipe on shellyfoodspot then please take a minute to rate the recipe and leave a comment and let me know how you liked it.
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