Sooji is fried in little ghee till its golden in color. Freshly grated coconut is also fried in ghee till golden in color. Sugar is made into thick syrup and added to the fried sooji and coconut. While the mixture is till hot, its formed into small ladoo.
Makes: around 7 Coconut Rava Ladoo.
Fine Sooji 1 Cup
Sugar 1/2 Cup
Grated Coconut 1/2 Cup
Ghee 2 tsps
Green Cardamom 2
Method of preparation:
Bruise the green cardamom and remove the black seeds and discard the green skin.
Thoroughly grind the black seeds with a pestle and keep aside.
Microwave almonds in few tablespoons of water for half a minute.
Peel off the skin and thinly slice the blanched almonds.
Bring to boil quarter cup of water, add sugar.
Let the sugar dissolve and sugar syrup thicken a bit.
Don’t cook till the sugar makes a single thread.
Heat a tsp of ghee in a nonstick pan on medium heat, add grated coconut.
Fry till the coconut turns golden color and remove onto a plate.
Heat another tsp of ghee in the same pan, add sooji.
Stir frequently and fry sooji on medium flame till sooji turns light golden color.
Then stir in the roasted coconut, cardamom powder, sliced almonds and sugar syrup.
Cook for a minute or two till the sooji comes together.
Remove from heat and let the sooji cool down a little.
Grease hands with dollop of ghee, take small amounts of sooji mixture and form into ladoo.
Store tight coconut rava ladoo in a jar and it stays fresh for couple of weeks.
When ready to serve, microwave the coconut rava ladoo for half a minute or less.
Notes: Don’t overcook once the sugar syrup is added to sooji.
Suggestions: If the sugar syrup gets too thick, add a tablespoon or two of water and cook till the required consistency.
Variations: You can also add fried raisins and cashews to the sooji mixture before making into ladoo.
Other Names: Sooji Laddu, Rava Ladoo, Coconut Rawa Laddu.