Coconut Rava Ladoo Recipe, How To Make Coconut Rava Ladoo (Coconut sooji laddoo without condensed milk)
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.
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.
Easy Coconut Rava Ladoo Recipe Below
Makes about 25 to 30 ladoos
- semolina/sooji flour 2 cups
- coconut grated/shredded 1 cup
- sugar 1.5 cups
- ghee 4 tablespoons may need a little more
- warm milk 1/4 cup
- chilled milk 1/4 cup or as needed
- 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 1/4 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.
- 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!
Always make sure to sprinkle the milk little by little only, as needed (use only as needed) since if you even add slightly more milk than needed, it can make the mixture soggy and you won't be able to make the ladoos. Also if the mixture is dry, you cannot form the balls, so sprinkle the milk as needed to achieve the right consistency and texture for the mixture so you can make the ladoos easily.
Another important thing to note, as I already mentioned in the post, is to roast the sooji/rava first before adding the coconut, since the coconut gets roasted too quickly. It is important to roast the sooji until its lightly roasted and not sticky anymore and then you can add the coconut and lightly roast the mixture before adding the sugar and proceeding with the rest of the instructions.
Hope you found this post on coconut rava ladoo recipe helpful in making easy and delicious ladoos!