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Rava (Suji) and Coconut Ladoos are a popular Indian Dessert. These ladoos take very less time to make, but can last for up to 2 to 3 weeks when refrigerated.

The Rava is roasted, but the colour is kept intact, thereby keeping the flavour, yet ensuring a longer shelf life.

The cream helps to keep the ladoos moist, and bind the Rava/Suji together.
Finally, the coconut adds a lovely and nutty flavour, and increases the nutritional content of the ladoos.

SERVES: 20-25 ladoos

COOKING TIME: 30mins, plus cooling a
the mixture and rolling the ladoos

DIFFICULTY: EASY

Ingredients

100 gms ghee

240 gms Rava/Suji

200 gms jaggery

100 gms khoya

50 gms fresh coconut, desiccated; extra for rolling

1/3 cup fresh cream

50 gms mixed cuts, toasted and chopped

Instructions

(1) To a pan, add the ghee and roast the Rava/Suji in it, till it turns fragrant and does not change colour.

(2) Let the Rava/Suji cool down for about 30 mins, and then add the rest of the ingredients.

(3) Give it a mix, and cover and keep it for another 30 mins, so that the Rava/Suji absorbs the cream.

(4) After the cream has been absorbed, grease your hands slightly with ghee, take a little mixture in your palms, and shape it like a ladoo.

(5) Finally, roll the ladoo in coconut flour.

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