Rava laddu recipe with coconut and milk – A delicious and easy laddu made with sooji rava, coconut and milk.
As this year’s festival season arrives shortly, I decided to post easy-to-make sweets and savories in the coming days. In those early days when the festival comes moms used to have ample time to plan the dishes, collect the ingredients, and then do one by one until the day of celebration.
Rava milk laddu as prasadham:
Usually, Diwali is the one we plan ahead and nowadays due to our busy schedule we do not have enough time to sit and think. Auspicious days like Gokulashtami and Ganesh Chaturthi etc too need some preparation and plan in doing Pooja and prasadham.
Whenever I have to make prasadham, I usually pick the easiest one that I decide at that particular moment. This Rava laddu is one of such quick-to-make sweet as well as prasadham recipes. It is a perfect fit for God’s offerings and very easy to make at the same time.
There are many variations of this rava laddu, with plain rava & sugar, with rava &milk, with rava& coconut &sugar, with cashew or almond powder and so. Today let us see the easiest and most delicious way of making this rava ladoo(with coconut flour and milk).
Make this rava laddu with coconut and milk for this Gokulashtami, Lord Krishna will definitely like this as it is milk included sweet.
How to do the perfect Rava ladoo with coconut flour and milk:
First, use good quality semolina without dirt or worms. Old rava gives a bad odor and taste.
Next while using milk, try to use hot milk and mix very quickly in low heat because hot milk helps to gather rava without creating lumps.
Make laddus with your greased palm when the mixture is still warm. The cold mixture may not hold the shape together while making laddu. If your mixture becomes cold, warm it up again for a few seconds and make laddus.
I used coconut flour as it is perfectly suitable instead of fresh coconut. You can use fresh or dry or desiccated coconut. The roasting time differs based on the variety you use.
Coconut flour vs fresh coconut vs dry or desiccated coconut:
Coconut flour is simply like any other flour made by drying the coconut flakes and powdering it. The Coconut flour essentially does not have any moisture left in it and great for substituting in bread, and other keto recipes. As it is in powder form, coconut flour can be used in cakes and cookies too.
Fresh coconut as you all know is the fresh pulp or meat and has full of milk and moisture in it. When you use fresh coconut in recipes like our laddu, you may have to roast it properly before adding.
Lastly dry or desiccated coconut is the dry flakes and has less moisture compared to fresh coconut. Has better shelf life than a fresh one but lesser than coconut flour. You can use this in this rava laddu instead of coconut flour.
Try these delicious prasadham recipes:
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Rava laddu(with coconut and milk)
Equipment
- Large cooking pan
Ingredients
- 3 tbsp Ghee clarified butter
- 1 cup Rava /Semolina 160 g
- ½ cup Coconut flour or dry coconut
- ¾ cup Powdered sugar
- ¾ cup Milk preferably hot
- 1 tsp Cardamom powder
- ¼ cup Cashews or any other nuts
Instructions
Preparation:
- Boil milk and set aside.
- Powder sugar and measure and keep aside.
- I use coconut flour for this rava coconut laddu recipe. You can use dry coconut in place of coconut flour. Just dry roast(heat) well in a pan for few minutes before using it.
Recipe for making Rava laddu with coconut and milk:
- Heat a large pan with 3tbsp of ghee and add 1 cup of rava/semolina.
- Mix well so that rava coat with ghee and fry in medium heat.
- Do not allow the sooji to change in color and stir continuously.
- After around two to three minutes of roasting, the rava becomes aromatic.
- Next, add 1/2 cup coconut flour and saute with rava for 3minutes. Coconut flour has zero moisture but dry coconut (or desiccated coconut) has little moisture in it.
- So if you are using dry coconut then roast for extra 5 minutes in low heat.
- Next, add 3/4 cup of powdered sugar. Use the same cup for measuring rava, coconut flour and sugar.
- After adding sugar mix well with the ladle or long spoon to rava with sugar properly.
- Next, add 1 tsp of green cardamom powder and 1/4 cup of cashew nuts. You can use a variety of nuts of your choice.
- Reduce the heat completely and add approximately 3/4 cup of boiled milk(preferably hot). If you are a beginner do not pour the milk at a time. Add little by little, combine with rava laadu mixture until there is no dry rava.
- Mix thoroughly without lumps and make sure to not over add milk as the mixture will become very soft. And we cannot make laddus out of it.
- After adding hot milk, mix well and switch off the stove.
- Remove the pan from the stove, wait for a minute until it becomes warm to touch.
- Do not wait too long as the mixture becomes completely cool and dry.
- When it is still warm, apply ghee in your palm and make laddus.
- Leave the laddus untouched for a while and rava coconut laddus will become perfectly dry outside and soft inside to hold.
- As we add milk and coconut flour in this laddu it has very little shelf life outside and stays good for three days inside the refrigerator.
- Just keep the rava milk laddus out of the fridge for 30 minutes before serving.
Video
Notes
1) Use good quality semolina/rava/sooji for making Rava ladoos. Old rava sometimes give slightly bitter taste and has worms in it.
2) Coconut flour is the best choice for this rava coconut milk laddu. If you want to make this as plain rava laddu, just skip coconut and add an extra 1/2 cup of rava. Adjust the milk quantity accordingly.
3) Make sure you are using powder sugar as granular sugar will not mix properly and will give unpleasant texture while biting this rava laddu.
Nutrition
Preparation:
- Boil milk and set aside.
- Powder sugar and measure and keep aside.
- I use coconut flour for this rava coconut laddu recipe. You can use dry coconut in place of coconut flour. Just dry roast(heat) well in a pan for few minutes before using it.
- Measure all the ingredients and keep them ready. Try to use standard cups(or same size cups) for the measurements.
Recipe for making Rava laddu with coconut and milk:
- Heat a large pan with 3tbsp of ghee and add 1 cup of rava/semolina.
- Mix well so that rava coat with ghee and fry in medium heat.
- Do not allow the sooji to change in color and stir continuously.
- After around two to three minutes of roasting, the rava becomes aromatic.
- Next, add 1/2 cup coconut flour and saute with rava for 3minutes. Coconut flour has zero moisture but dry coconut (or desiccated coconut) has little moisture in it.
- So if you are using dry coconut then roast for extra 5 minutes in low heat.
- Add 3/4 cup of powdered sugar. Use the same cup for measuring rava, coconut flour and sugar.
- After adding sugar mix well with the ladle or long spoon to rava with sugar properly.
- Mix 1 tsp of green cardamom powder and 1/4 cup of cashew nuts. You can use a variety of nuts of your choice.
- Reduce the heat completely and add approximately 3/4 cup of boiled milk(preferably hot). If you are a beginner do not pour the milk at a time. Add little by little, combine with rava laadu mixture until there is no dry rava.
- Mix thoroughly without lumps and make sure to not over add milk as the mixture will become very soft. And we cannot make laddus out of it.
- After adding hot milk, mix well and switch off the stove.
- Remove the pan from the stove, wait for a minute until it becomes warm to the touch.
- Do not wait too long as the mixture becomes completely cool and dry.
- When it is still warm, apply ghee to your palm and make laddus.
- Leave the laddus untouched for a while and rava coconut laddus will become perfectly dry outside and soft inside to hold.
- As we add milk and coconut flour in this laddu it has very little shelf life outside and stays good for three days inside the refrigerator.
- Just keep the rava milk laddus out of the fridge for 30 minutes before serving.
Tips:
1) Use good quality semolina/rava/sooji for making Rava ladoos. Old rava sometimes gives a slightly bitter taste and has worms in it.
2) Coconut flour is the best choice for this rava coconut milk laddu. If you want to make this as plain rava laddu, just skip coconut and add an extra 1/2 cup of rava. Adjust the milk quantity accordingly.
3) Make sure you are using powder sugar as granular sugar will not mix properly and will give an unpleasant texture while biting this rava laddu.
