Rava laddu(with coconut and milk)
Learn how to make Rava laddu with milk and coconut flour in the post with the help of stepwise pictures and video.
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
Tips:
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.
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
Calories: 80kcal
Tried this recipe?Let us know how it was!