RAVA KHOBRA LADOO |SOOJI NARIYAL LADDU for DIWALI

Vow I dont believe that today I am completing my 100th post....Congrats I have completed a century,,,,It was just a month before that I started this site.....& I dont believe I am writing 100th post..So thought of posting some sweet dish recipe....

Rava coconut ladoo is one of the laddoos which I eat...basically i am not a fan of ladoos.But I just cant avoid these ones...

Normally these are prepared during diwali....But my mausis keeps on preparing them occasionally.here I am posting their recipe

Ingredients

• 2 cups fine semolina
• 1 3/4 cups shredded fresh coconut
• 2 cups sugar (adjust the amount as per the sweetness of the sugar),
• 1 cup water to make sugar syrup
• 3/4 cup melted ghee (clarified butter),
• cardamoms, almonds,pistas & raisins.

Method

1. Add ghee in a kadhai & roast semolina over medium heat. Keep roasting until its color changes to golden brown and it gives out aroma.Take care not to burn rava
2. Now add coconut to semolina and again roast for approx. 10 minutes. Add cardamom powder to it.
3. Combine sugar and water in a thick bottomed pan. Heat it to achieve a syrup of one string consistency.
4. As the syrup reaches one string consistency, add roasted rava and coconut mixture into it. Keep mixing for a minute or so.
5. Turn the heat off and keep mixing the mixture after every half an hour.
6. In about 2-3 hours, the mixture gets thick. Add nuts and raisins.
7. Divide mixture into equal parts and shape them into balls of desired shape. Ladoos are ready to eat. Store them in an airtight container.

Tips

The cardamom powder should not be added till the end. If it is added before, the laddoos loose their aroma.
If the mixture does not get dry after keeping for about 20mins, you can slightly heat it to get it dry.
If  rava is not roasted properly, the laddoos come out to be very sticky. So fry till it turns slightly reddish.

Adding milk at the end when the laddoo mix becomes too dry should be avoided as much as possible as this decreases the shelf life.