Coconut Rawa Ladoos are a delightful and aromatic Indian sweet. Made with desiccated coconut and fine semolina and a fragrant hint of cardamom , while clarified butter (ghee) binds the ingredients together into perfect round shapes. This recipe yields about 22 ladoos.
Ingredients:
100 grams of desiccated coconut
100 grams fine semolina
50 grams cashew nuts
120 grams sugar
1 teaspoon of cardamom powder
2 teaspoons of clarified butter (ghee) for roasting
1/2 cup clarified butter (ghee) for binding
Preparing the Ladoo Mixture:
1. Powder the sugar and set it aside.
2. Reserve a teaspoon of the powdered sugar in the mixer jar, add the cashew nuts, and grind to a powder. (Adding a teaspoon of powdered sugar helps the cashew nuts grind smoothly).
Method:
Preparing the Ladoos:
1. Dry Roast the Semolina: In a pan, dry roast the semolina on medium flame until it releases a nutty aroma.
2. Add the Coconut: Add the desiccated coconut and continue to dry roast for another 30 seconds on low flame with the semolina.
3. Incorporate Cashew Powder: Add the cashew nut powder and 2 teaspoons of clarified butter, stirring for 30 seconds on low flame.
4. Combine the Ingredients:
Add the powdered sugar, give it a quick stir, and switch off the heat. Mix in the cardamom powder thoroughly.
5. Form the Ladoos:
Once the mixture is slightly warm, gradually add hot clarified butter, one teaspoon at a time, and shape into round ladoos. You’ll need about 1/2 cup in total.
Tips for Perfect Ladoos:
1. Keep a small amount of clarified butter on hand ( 1 teaspoon ) to brush your palms while shaping, making it easier to form smooth, round ladoos.
2. Scrape excess mixture from your palms after each ladoo to maintain consistency.
3. Add the clarified butter gradually to control the amount and achieve the ideal binding.
Comments