- tablespoon Ghee (clarified butter)
- ▢ 1 cup rava heaped, finer quality (sooji or semolina) – 185 grams
- ▢ 6 tablespoons fresh grated coconut or desiccated coconut
Other Ingredients
- ▢ ½ cup sugar – 120 grams or add as per taste
- ▢ 3 tablespoons Ghee (clarified butter)
- ▢ 3 tablespoons chopped nuts like cashews, almonds, pistachios
- ▢ 1 tablespoon golden raisins
- ▢ ½ teaspoon cardamom powder – or 5 to 6 green cardamoms seeds crushed to a powder in a mortar-pestle
- Heat 1 tablespoon ghee in a heavy pan or kadai. Keep the flame to medium and let the ghee melt.
- Once the ghee has melted, lower the flame and add 1 heaped cup fine rava. use the fine variety of rava.
- Mix rava very well with the ghee. stir often and begin to roast rava on a low flame.
- Continue to roast rava till the rava become fragrant and changes its color. No need to brown the rava. The texture will also appear crumbly, loose and light. Roasting rava takes about 10 to 12 minutes on a low flame.
- Once the rava becomes hot, then you have to stir non-stop so that the rava does not get browned or burnt.
- Once the rava is roasted well, then add 6 tablespoons grated fresh coconut. You can also add desiccated coconut instead of fresh coconut.
- Stir and roast for about one to two minutes on a low flame.
- Now keep the pan on the kitchen counter and let the laddu mixture cool at room temperature.
