This coconut rava ladoo recipe is easy and you can make delicious coconut rava ladoos for Diwali or any festivals to make a simple, quick and delicious Indian style dessert.
Coconut rava ladoos are sweet balls made out of rava or sooji flour (semolina flour) and also coconut and sugar with very few more ingredients.
We use grated or shredded dessicated coconut obtained from coconuts to make this delicious Indian sweet.
I have a simple rava ladoo recipe here if you wish to make rava ladoo without coconut.
With making coconut rava ladoo or simple rava ladoo, the tricky part is with making the balls.
If you do not get the texture right for the mixture that you prepare, it can be difficult to make balls out of it.
You can buy sooji flour here and shredded coconut here to make these delicious coconut rava ladoos if you wish.
Also you need to make the balls while the mixture is still warm to make it work. If its too hot for your hands you can sprinkle very little chilled milk to make the mixture little cold (but still warm) just enough to make it easy for your hands to handle it.
Sprinkling chilled milk (or sometimes warm milk is used if the mixture is already warm, as we need at least warm mixture to work with) can also be tricky, since the mixture turns too soggy if you add a little too much milk.
So its always necessary to sprinkle very little amount of milk, work on making balls and then you may sprinkle more as needed, but only if needed.
If the mixture is dry also (which can happen if it sits for little more time, as the moisture dries out) you can again sprinkle little milk to adjust the consistency of the mixture, so you can easily make the balls out of the mixture.
Another thing important while making rava ladoo or coconut rava ladoo is that you need to roast the flour and coconut mixture until its cooked and not sticky anymore, but you shouldn’t overdo it as the mixture can burn quickly.
So by keeping on low heat, you have to roast the sooji/rava flour until its lightly roasted and not sticky anymore (takes around 4 to 5 minutes in low heat) and then add the coconut and quickly roast the mixture as the coconut gets roasted too fast.
So if you add the coconut early, it may burn before you get the sooji roasted enough. So make sure to roast the sooji before you add the coconut.
So here is how you can quickly and easily make delicious coconut rava ladoo following this easy coconut rava ladoo recipe.
How To Make Coconut Rava Ladoo At Home
We use the following ingredients to make easy coconut rava ladoo at home.
Ingredients to make coconut rava ladoo
2 cups semolina/sooji flour
1 cup coconut grated/shredded
1.5 cups sugar
4 tablespoons ghee may need a little more
¼ cup warm milk
¼ cup chilled milk or as needed
Steps To Follow (The Process)
Preparing The Mixture
Heat the ghee in a large wide pan and lightly roast the sooji, make sure to not change the color of the sooji but it should be roasted enough so that the sooji won’t be sticky any more. This usually takes around 4 to 5 minutes of time in low heat.
Add the coconut and roast for another 1 minute.
Add the sugar, stir well and roast in low heat until the sugar is melted. You may add a couple of spoons of ghee if needed in case the mixture is or turning brown. Adding little more ghee is totally fine.
Once the mixture is roasted (make sure the sooji is cooked and doesn’t stick any more), switch off the stove and remove the pan from the hot stove.
Sprinkle a little of the warm milk (do not use the whole ¼ cup now) and let the mixture cool down for a while. When you add the milk make sure to sprinkle the milk instead of pouring the whole milk together which may make the mixture soggy.
If the mixture is still dry, you can again sprinkle a little more warm milk from the remaining milk. Mix well and then press the mixture using a spoon of spatula.
Making The Ladoo
While the mixture is still warm, you can start making the ladoos. Take a little of the warm mixture in your hand and make small balls out of the mixture to make the ladoos.
We can use the chilled mixture at this point if the making of ladoo becomes difficult as it is hot and may turn dry which is difficult to handle. If that is the case, sprinkle very little of the chilled milk .
Too much milk will make the mixture soggy.
You cannot make ladoo if the mixture is soggy or if its dry, so the adjust the amount of milk as needed to make the ladoos.
By adding little by little chilled milk as needed (as I mentioned do not add more milk at the same time), make ladoos or small balls out of the mixture until all the mixture is finished.
Delicious sooji coconut ladoos are ready, you can store them in air tight containers once they are cooled enough. If not using the same day, store them in refrigerator (in air tight containers) for few more days.
More Indian Sweet Recipes:
semiya payasam (seviyan kheer) with condensed milk
badam payasam (almond kheer) with condensed milk
jalebi recipe using jalebi mix (jilebi)
Below you can get the recipe for coconut rava ladoo in detail.
Coconut Rava ladoo Recipe – Indian Style Sweet Coconut Semolina Flour Balls
Ingredients
- 2 cups semolina/sooji flour
- 1 cup coconut grated/shredded
- 1.5 cups sugar
- 4 tablespoons ghee may need a little more
- ¼ cup warm milk
- ¼ cup chilled milk or as needed
Instructions
Preparing The Mixture
- Heat the ghee in a large wide pan and lightly roast the sooji, make sure to not change the color of the sooji but it should be roasted enough so that the sooji won’t be sticky any more. This usually takes around 4 to 5 minutes of time in low heat.
- Add the coconut and roast for another 1 minute.
- Add the sugar, stir well and roast in low heat until the sugar is melted. You may add a couple of spoons of ghee if needed in case the mixture is or turning brown. Adding little more ghee is totally fine.
- Once the mixture is roasted (make sure the sooji is cooked and doesn’t stick any more), switch off the stove and remove the pan from the hot stove. Sprinkle a little of the warm milk (do not use the whole ¼ cup now) and let the mixture cool down for a while. When you add the milk make sure to sprinkle the milk instead of pouring the whole milk together which may make the mixture soggy. If the mixture is still dry, you can again sprinkle a little more warm milk from the remaining milk. Mix well and then press the mixture using a spoon of spatula.
Making The Ladoo
- While the mixture is still warm, you can start making the ladoos. Take a little of the warm mixture in your hand and make small balls out of the mixture to make the ladoos. We can use the chilled mixture at this point if the making of ladoo becomes difficult as it is hot and may turn dry which is difficult to handle. If that is the case, sprinkle very little of the chilled milk (too much milk will make the mixture soggy. You cannot make ladoo if the mixture is soggy or if its dry, so the adjust the amount of milk as needed to make the ladoos).
- By adding little by little chilled milk as needed (as I mentioned do not add more milk at the same time), make ladoos or small balls out of the mixture until all the mixture is finished. Delicious sooji coconut ladoos are ready!
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