Delish, Recipes

Rawa Coconut Ladoo

One of my favourite sweets since I was a kid. According to my Mama (Uncle), I used to eat 2/3 of these at a go, when I was about 4/5 yrs. old. Then I would refuse to walk and would want to be carried. As I grew up, I learnt how to perfectly make them from my mom and mastered the technique. Now it’s a breeze making these and loved by my kids, even more than me I think.

Ingredients

  •  3 Cups Rawa/Sooji (Semolina)
  • 2 ½ Cups Sugar
  • 1 Medium Coconut (Grated)
  • 1 ¼ Cup Ghee
  • 1 ¼ Cup Water
  • 6 Pods of Green Cardamom (Peeled And Ground)

Preparation

Prep: 10 minutes
Cooking: 60 minutes

  1. Put the rawa and ghee in a thick bottomed vessel or kadhai and roast on a medium flame till it just turns brown.
  2. At this point add in the grated coconut and continue roasting till the mixture is heated through.
  3. In a separate thick bottomed vessel mix the sugar and water and bring to boil.
  4. Simmer till the syrup till it is of one string consistency (refer notes).
  5. Mix in the cardamom powder. Add the rawa coconut mixture to the sugar syrup.
  6. Mix thoroughly and keep aside. Keep stirring the mixture every 2 – 3 hours.
  7. It can take anywhere between 12 to 24 hrs or the mixture to have fluffed up to the right consistency. This depends on the ambient climate.
  8. Once the mixture is completely fluffed up, soaked all the syrup and is relatively dry it’s time to make the ladoos.
  9. Take a small amount of mixture between your palms and roll tightly to form the ladoo.
  10. Store in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 8-10 days.
  11. Check the consistency of the syrup by taking a few drops of the syrup in a small bowl and cool it down. Then, with the help of your thumb and forefinger, stick the syrup in between them to find out its consistency. If a single small thread is formed, then it means your one-string syrup is ready.

Watch
Ashvini Colaso

Hi, I am Ashvini. I am an engineer by profession, homemaker by choice and a passionate home cook. A wife to a very loving and supportive husband and mom to 2 gorgeous kids. My parents are Maharashtrian but I was raised in Goa and married a Goan. As such you will find a lot of Goan influence in my cooking. Maybe even more than Maharashtrian. But I do love cooking Maharashtrian delicacies equally. My love for cooking started very early in life. We had a cooking class in our curriculum when I was in the 8th standard. I instantly fell in love with cooking from day one. Born and raised a pure vegetarian I have learnt all the non-veg cooking I do, on my own. I love to experiment with different cuisines, Indian as well as international. I am a self-taught baker and cake artist. I Made a lot of themed cakes for my kids when they were younger. And quite a few for friends too. I am always willing to help people learn to cook and bake a variety of dishes and always willing to share my recipes with whoever wants to learn. The joy in cooking, for me, comes from seeing the smiles on peoples face when they eat my food. I am trying to share that joy on my page.