Raghavdas Ladoo is a soft, sinful ladoo from Maharashtra, made with Semolina and coconut. This is a melt in the mouth ladoo with a soft texture to it, made with sugar syrup.
While Rava Ladoo that we make is prepared with just the same ingredients, how this ladoo is cooked is much different and that surely makes this a new version. In this version, the sugar is cooked to a first stage 1 thread consistency, milk added and then the roasted rava and coconut added to the mix.
We simply loved how soft and delicious this tasted! I am doing a theme that was interesting when I thought about, All Round forms are Ladoo? I was supposed to pick up different dishes that could be savoury as well but shaped as round forms. I typically thought about Ram Ladoo and maybe some Koftas as well. However, I ended up making all sweet dishes.
Raghavdas Ladoo | How to make Rava Coconut Ladoo
1 cup Semolina / Rava
1 cup Coconut Fresh
2 tbsp Ghee
1 cup Sugar
2 cup milk
1/8 tsp Nutmeg
Handful Mixed Nuts roasted and optional.
Heat a nonstick pan with 1 tbsp ghee, roast the raga till it turns colour. Remove and transfer to a bowl.
Next, add ghee and roast the coconut until slightly coloured and remove. Mix both rava and coconut together.
In the same pan, pour milk and sugar and bring to a boil. Remove impurities if any. Cook further to get a 1 thread consistency. Add nutmeg, stir and switch off the gas.
Add the roasted rawa coconut mixture. Combine it well and let it cool.
Grease palms with ghee, pinch out small balls and shape into ladoos.
Roll till the ghee oozes out of the laddos and make a nice sphere shape.
Garnish with roasted nuts.
You can increase the ghee more if you want.