Sooji nariyal ladoo|rava ladoo |Semolina and coconut Laddu |Coconut Rava Laddu-Nariyal
Ingredients
- 1 cup semolina /sooji/rava
- 4 teaspoon melted Ghee or unsalted butter
- ¼ cup Sugar or to taste
- ½ cup Coconut scraped
- 1/4 teaspoon Green cardamom powder
- 21 tablespoon Almonds chopped or as per required
- 2 teaspoon Raisins or as required
- 1 tablespoon cashew nuts chopped
Instructions
Preparation:
- In a heavy bottom pan Heat half teaspoon ghee.
- Add semolina and roast it over a medium flame until you get a nice aroma of roasted semolina.
- Transfer the roasted semolina to a plate.
- Allow it to cool down completely.
- Grind it into a powder.
- Heat 1 teaspoon of ghee in a pan and add all the dry fruits and roast them over a low flame and fry until golden brown.
- Add coconut and continue to saute for another minute.
- Turn off the flame and transfer the mixture to a plate.
Method
- Take coconut mix, powdered semolina, powdered sugar, cardamom powder, and Raisins and mix it well.
- Add ghee little by little to the Rava and Coconut mixture.**Do not pour all the ghee at a time.
- Grease your palms with a little ghee and shape them into desired size ladoo.
Notes
Sooji Nariyal ladoo:
Sooji Nariyal ladoo is a traditional Maharashtrian sweet delight also called as Rava Nariyal ladoo. Coconut and semolina Laddu, is an easy and tasty dessert option, especially when you are celebrating a festival with friends and relatives.
These Semolina-coconut Laddu are an excellent mixture of coconut and semolina. I am sure definitely, you will like these coconut semolina ladoos.
How to make Sooji Nariyal ladoo(step by step with photo)
In a heavy bottom pan Heat half teaspoon ghee.
Add semolina and roast it over a medium flame until you get a nice aroma of roasted semolina.
Transfer the roasted semolina to a plate.
Allow it to cool down completely.
Grind it into a powder.
Heat 1 teaspoon of ghee in a pan and add all the dry fruits and roast them over a low flame and fry until golden brown.
Add coconut and continue to saute for another minute.
Turn off the flame and transfer the mixture to a plate.
Take coconut mix, powdered semolina, powdered sugar, cardamom powder, and Raisins and mix it well.
Add ghee little by little to the Rava and Coconut mixture.
**Do not pour all the ghee at a time.
Grease your palms with a little ghee and shape them into desired size ladoo.
Semolina-coconut Laddus are ready to serve.
Which rava used to make ladoos?
Always Use Bombay rava or fine rava to make ladoos, Never use idli rava, it does not get roasted well.
Sooji nariyal ladoo|rava ladoo |Semolina and coconut Laddu |Coconut Rava Laddu-Nariyal
Materials
- 1 cup semolina /sooji/rava
- 4 teaspoon melted Ghee or unsalted butter
- ¼ cup Sugar or to taste
- ½ cup Coconut scraped
- 1/4 teaspoon Green cardamom powder
- 21 tablespoon Almonds chopped or as per required
- 2 teaspoon Raisins or as required
- 1 tablespoon cashew nuts chopped
Instructions
Preparation:
- In a heavy bottom pan Heat half teaspoon ghee.
- Add semolina and roast it over a medium flame until you get a nice aroma of roasted semolina.
- Transfer the roasted semolina to a plate.
- Allow it to cool down completely.
- Grind it into a powder.
- Heat 1 teaspoon of ghee in a pan and add all the dry fruits and roast them over a low flame and fry until golden brown.
- Add coconut and continue to saute for another minute.
- Turn off the flame and transfer the mixture to a plate.
Method
- Take coconut mix, powdered semolina, powdered sugar, cardamom powder, and Raisins and mix it well.
- Add ghee little by little to the Rava and Coconut mixture.**Do not pour all the ghee at a time.
- Grease your palms with a little ghee and shape them into desired size ladoo.
Notes
Notes:
- Serve them after at least one hour.
- Ladoos can be stored in an airtight container for about 10 days.
- You can use any nuts of your choice.
Enjoy
If you liked this, please share. Thanks!
The mild sweet taste of the coconut blends with the roasted semolina and dry nuts and enhances the taste. thanks for sharing…