Rava Ladu. Generally, these ladoos are made in a sugar syrup. But I have used sweetened condensed milk instead, which I find easier as compared to sugar syrup. The only drawback is that condensed milk ladoos need to be refrigerated.
Semolina/Rava/Sooji - 1 cup
Desiccated (Dry) Coconut - 1 cup + 1/2 cup
Sweetened Condensed Milk - 400 gms (14 oz)
Walnuts/Akrot and Pistachios - 1/4 cup
Green Cardamom/Elaichi - 2 pods (seeds only)
Saffron/Kesar - few strands
How to make Condensed Milk Rava Naralache Ladu:
- Heat a heavy bottom pan and add semolina. Once the pan heats up well, lower the heat. Roast the semolina at low flame until it turns aromatic and turns slightly golden brown. Turn off the heat and add 1 cup desiccated coconut. Mix well.
- Crush the cardamom seeds to a fine powder in a mortar pestle.
- Roast the walnuts and pistachios at low flame till they turn crisp. After cooling, grind the nuts to a coarse powder. You can use any of your favorite nuts.
- In a mixing bowl, add roasted semolina and coconut. Now add cardamom powder, saffron, powdered nuts and sweetened condensed milk. Mix all the ingredients well. Let it rest for 5 - 10 minutes so that semolina absorbs the milk.
- Divide the Rava Laddu mix roughly into 15 parts or more depending on the size of the ladoos you desire. Roll each one to form a round ball. Add 1/2 cup desiccated coconut in a plate. Roll the laddoos in dessicated coconut and coat each one well. You can place raisins/dry grapes/manuka or cashews in the center of each ladoo as well. Store the leftover Rava Coconut Ladoo in the refrigerator.