Tasty Coconut and Rava Ladoo Recipe

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Directions

• In a pan dry roast the semolina on a slow flame for 3 minutes and switch off the flame, add the grated coconut and mix it well and keep it aside.
• In a deep pan add the sugar and 1 cup of water, mix it well and cook on a medium flame for 5 to 6 minutes and stir occasionally, switch off the flame and keep it aside to cool.
• Heat the ghee in a non-stick kadhai and add the semolina-coconut mixture, cashew nuts and raisins, mix it well and cook on medium flame for 5 to 6 minutes and stir continuously.
• Add the sugar syrup, saffron and cardamom powder, mix it well and cook on a medium flame for 8 to 10 minutes and stir continuously.
• Transfer the mixture into a 10” (250 mm. ) diameter thali ( plate) and spread it evenly by using a flat spoon and keep it aside to cool for 2 hours.
• Once cooled, scrape out the mixture from the thali and again mix it well.
• Divide the mixture into equal portions and shape each portion into a round Ladoo.
• Serve it or store in an airtight container.

• Ladoo stay fresh in an airtight container for a week at room temperature.

• Energy 132 cal
• Protein 1 g
• Carbohydrates 16.1 g
• Fiber 1.1 g
• Fat 7.1 g
• Cholesterol 0 mg
• Vitamin A 32.5 mg
• Vitamin B1 0 mg
• Vitamin B2 0 mg
• Vitamin B3 0.2 mg
• Vitamin C 0.1 mg
• Folic Acid 1 mg
• Calcium 2.2 mg
• Iron 0.3 mg
• Magnesium 0 mg
• Phosphorus 0 mg
• Sodium 1.1 mg
• Potassium 4.5 mg
• Zinc 0 mg

Meghna Nath