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.


  •  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)


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.