Easy 4-Ingredient Sooji Nariyal Ladoo

Quick Sooji Nariyal Ladoo Recipes | Tasty Rava Ladoo

If you’re craving a quick, healthy, and delicious sweet treat, Sooji Nariyal Ladoo (also known as Rava Ladoo) is the perfect recipe! These traditional Indian ladoos are made from semolina (sooji/rava) and fresh coconut (nariyal), offering a wonderful combination of texture and flavour.

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Sooji Nariyal ladoo is a traditional Maharashtrian sweet delight also called 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 you will like these coconut semolina ladoos.

Why Sooji Nariyal Ladoo?

Nutritious: Packed with the goodness of semolina and coconut.
Easy to Make: Requires very few ingredients and minimal cooking time.
Versatile: Perfect for festivals, snacks, or even as a quick dessert.

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Essential Ingredients for Perfect Sooji Nariyal Ladoo

Sooji (Semolina/Rava): Choose fine sooji for a smooth texture. It’s the base of the ladoo,

Fresh or Desiccated Coconut: Adds a natural sweetness and rich flavour.

Ghee (Clarified Butter): Ghee is essential for roasting the sooji and binding the ladoos together with a rich aroma.

Sugar: Provides sweetness. Powdered or granulated sugar works well, depending on your texture preference.

Cardamom Powder: Adds a warm, fragrant flavour that complements the coconut perfectly.

Nuts (Cashews, Almonds, Raisins): Optional, but they add crunch and enhance taste. Roast them lightly before adding.

How to MakeSooji Nariyal Ladoo

In a heavy-bottomed pan, heat a tablespoon of 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.

Roasting fine sooji in ghee until golden for ladoo preparation

Allow it to cool down completely.
Grind it into a powder.

Heat 1 tbsp of ghee in a pan, add all the dry fruits and roast them over a low flame, and fry until golden brown.

Roastingchopped nuts in ghee until golden for ladoo preparation

Add coconut and continue to saute for another 2 minutes.

Roasting coconut in ghee until golden for ladoo preparation

Turn off the flame and transfer the mixture to a plate.

Adding fresh grated coconut to roasted semolina in pan.

Add powdered semolina, powdered sugar, cardamom powder, and Raisins into the coconut mix.

Blending sugar and cardamom into the roasted sooji-coconut mix.

Add ghee little by little to the Rava and Coconut mixture.
**Do not pour all the ghee at a time.

Adding ghee to ladoo mixture for extra crunch.

Mix them well.
Grease your palms with a little ghee and shape them into the desired size ladoo.

Forming round Sooji Nariyal Ladoos from warm mixture

Semolina-coconut Laddus are ready to serve.

Freshly prepared Sooji Nariyal Ladoo arranged on a plate

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Tips for Perfect Sooji Nariyal Ladoo

Use Fine Sooji: Fine semolina gives a smoother texture to your ladoos. Avoid coarse varieties to prevent graininess.

Roast Sooji Slowly: Roast on medium-low heat until the sooji turns light golden and aromatic. This step is crucial to avoid a raw taste.

Fresh Coconut is Best: Use fresh grated coconut for natural moisture and flavour. If using desiccated coconut, soak it briefly in warm water to soften.

Don’t Overheat Ghee: Melt the ghee gently; overheating can change the flavour and affect the texture.

Mix Quickly and Shape While Warm: The mixture should be warm enough to shape easily. If it cools down too much, the ladoos may crack.

Use Clean, Dry Hands: To shape ladoos smoothly, ensure your hands are clean and dry or lightly greased with ghee.

Store Properly: Keep ladoos in an airtight container at room temperature for up to a week to maintain freshness.

FAQS- Sooji Nariyal Ladoo

Can I make Sooji Nariyal Ladoo without sugar?

You can substitute sugar with jaggery or natural sweeteners like honey, but adjust quantities as needed. Note that texture and taste may slightly vary.

Is it necessary to use ghee?

Ghee adds flavour and helps bind the ladoos, but you can substitute it with unsalted butter.

How do I prevent ladoos from becoming dry or crumbly?

Proper roasting, using enough ghee, and shaping ladoos while the mixture is warm help keep them soft and moist.

🥣 Storing Suggestions

Store ladoos in an airtight container at room temperature for up to 5-7 days. In hot climates, refrigerate for 10-12 days and bring to room temperature before serving. Avoid freezing to keep the best texture.

Serving Suggestions

Sooji Nariyal Ladoo makes a delightful treat on its own, but here are some ideas to enjoy it even more:

Festive Celebrations: Serve these ladoos during Diwali, Ganesh Chaturthi, or other Indian festivals.
Tea Time Snack: Pair Sooji Nariyal Ladoo with a hot cup of masala chai or ginger cardamom tea for a perfect afternoon snack.
Dessert Platter: Include ladoos in a mixed Indian sweets platter alongside jalebi, barfi, and gulab jamun for variety.
Gift Idea: Pack these ladoos in decorative boxes or jars to gift family and friends on special occasions.
Post-Meal Sweet: Serve a ladoo as a light dessert after meals to satisfy your sweet cravings without feeling heavy.

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🧾Recipe Card

Bright thumbnail showing a stack of golden Sooji Nariyal Ladoo with coconut flakes

5 from 2 votes

Sooji nariyal ladoo|rava ladoo |Semolina and coconut Laddu |Coconut Rava Laddu-Nariyal

Main Ingredients: Semolina and coconut Level of cooking: Medium

Prep Time20

Active Time20

Total Time40

Course: sweets & Desserts

Cuisine: Indian

Yield: 12 ladoos

Calories: 150kcal

Author: Spicy Veg Recipes

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

Fresh coconut or desiccated coconut any of them can use as per taste as availability.

You can also make Rava Laddu without coconut if you don’t like its flavour.

I used ghee for making ladoos, but you can also use milk instead of ghee. Store in an airtight container.

Final Thought

Sooji Nariyal Ladoo is a delightful, easy-to-make sweet that brings warmth and happiness to your home. Whether for festivals or a quick snack. Give it a try and enjoy the love in every bite!

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