The first sweet I learnt making from my mom was Coconut rava ladoo. So, this sweet will always have a special space in my heart.. Sweets are an important part of any celebration in my family. You all know that I’m a sweet lover and I have a big sweet-tooth. So, obviously I will only be happy if I get an excuse to make some sweet or dessert. Ladoos are also favorite sweet of Lord Ganesha.
This sweet is also made during festivals like navratri and diwali.. I have many memories attached to navratri festivities including keeping golu in amma’s house. I saw these Marapachi bommai whiling cleaning things in my attic. Marapachi Dolls are a pair of male and female dolls which are carved out of reddish wood called Marapachi. They have been a traditional part of wedding in South Indian houses and usually gifted by the parents of the bride. They are brought out during Navrathri time and displayed in Bommai Kolu during Navrathri.
Isn’t it fun to learn about different culture? I have always been intrigued by such things and treasure them. That’s when I realized that I should document it somewhere. I hope I could bring such interesting things every time I add a post on my blog. As always, my post has to end with a recipe and this time I sharing a delicious sweet made with rava or better known as semolina. I have shared an easy recipe to make rava ladoos earlier but this time I have added some coconut with it. If you want to make an easier rava ladoos, then click here. Coconut adds a nice aroma and I have flavoured it with cardamom. So, sharing the recipe and hope you all try it out and share the feedback.
Coconut Rava Ladoo
- Rava / Semolina / Sooji - 1 cup
- Freshly grated Coconut - 1 cup
- Sugar - 1 cup
- Ghee / clarified butter - 1/2 cup
- Green Cardamom - 3
- 10 Cashew nuts broken
- 10 Raisins
Heat 1 tsp of ghee in a pan and fry cashew nuts and raisins on low flame till cashews turn light brown. Keep it aside in a bowl.
Now roast the semolina on low flame for 3-5 minutes in the same pan till it starts leaving a nice aroma. Keep stirring. Remove from the pan and let it cool down completely.
Now roast coconut on low flame for 2 minutes.
Grind sugar and cardamom pods to a fine powder. I grounded the roasted semolina too.
Mix sugar, coconut and roasted semolina in a large bowl. Add fried cashews and raisins and mix it well.
Heat the ghee in a small pan and when its hot, pour the ghee over the semolina mix and mix it well.
When its warm itself start making small balls of the mix. Take a portion of the mix in your hand and press fingers together to form a ball. Follow same procedure to make all balls.
Once it completely cools down, store it in an air-tight container.
You can add extra ghee if you feel the ladoos are too dry and they do not hold together.