रवा-नारळाचे पाकातले स्वादिष्ट लाडू
When it comes to religious festivals, everybody gets the nostalgia of thier childhood memories of festivals and food ofcourse is a very important part of those memories. For me Diwali (Festival of Lights) is incomplete with the delicious faral (Sweet & Savory food items) that we used to cook in our home in days reaching up to Diwali. Although there are several of those which I like, today I’m going to share a specific recipe about which most dread about. The catch in this recipe is making the right consistency of sugar syrup.
Here I’m going to share some my fool proof tips of making the perfectly delicious rava ladoo.
- 1,2,3,4 – The proportions of the recipe ingredients
Yes its as straightforward as 1, 2, 3 ,4.
- 4 Portions of Sooji or Rawa
- 3 Portions of Sugar
- 2 Portions of shredded coconut & water (for sugar syrup)
- 1 Portion of ghee
To put it in different words ,whatever portion of Rawa you take, use 1/4th of that portion of Ghee, 1/2 portion of coconut & 1/2 portion of water and 3/4th portion of Sugar
- Making the sugar syrup
This is the main area which most people dread about. You need a 1 string consistency syrup and many couldn’t figure out when their syrup is ready.
Two simple tips to know if your sugar syrup is ready
- Take a drop of sugar syrup between your fingers and hold up to check if you see 1 string forming between your fingers. If you see it, then syrup is ready. Checkout this blog for more information How to make chasni?
- Try to drop the sugar syrup from a spoon back in and see if a string forms when you do it the link shared above would be a good help to explain this better.
- Roasting the rawa and coconut just right
You should add the ghee gradually while roasting the sooji and coconut. Also , don’t brown the sooji when you first roast it. Roast it just so it leaves its raw taste but is still pretty white in color. Then when you add the coconut to it you need to roast it again.
- Making the ladoos at right time
You should make the ladoos when the mixture cools down but don’t let it sit for long or overnight before you make them in to the laddoo balls. Otherwise the mixture will be too hard and you will have to heat it up again to get it in ball shape.
Delicious Sooji-Coconut laddoo
A perfect Diwali Laddoo recipe in 1,2,3,4 ingredients
- 1 cup Ghee
- 2 cup Shredded coconut (Fresh OR Frozen)
- 3 cup Sugar
- 4 cup Sooji / Rawa
- 2 cup Water for the sugar syrup
- Raisins (garnishing)
- Kesar (Few strands)
- 1 tbsp cardamom powder
Add half of the ghee in a pan and when melted add Sooji
Roast on medium flame until aromatic but don't brown it
Add shredded coconut and remaining ghee
Roast again until the moisture evaporates from the coconut and mixture turns aromatic
In another heavy bottom pan, mix water with sugar
Boil the sugar syrup until 1 string consistency
Add cardomom powder and kesar (optional)
Mix the Sooji – Coconut mixture in the hot sugar syrup
Mix well and the mixture will be watery at this stage
Let it rest for about 2 hours or until it cools down and comes together
When the mixture is cool enough, put some ghee on your palms and roll the laddoos.
Garnish with raisins on top as in the picture