This is an easy and rich ladoo recipe with coconut, rava, khoya and sugar as main ingredients. My friend Sangeeta told this recipe almost 2 years back. But I had forgotten and every now and then she used to remind me posting this recipe. Due to khoya in the recipe, I used to postpone. I promised her I will sure try for Diwali. This is very easy and different sweet that we make regularly for Diwali. I made this today and thought will post today this easy Diwali recipe that you can make in just 45 mins.
Wishing you all a very Happy, Prosperous and safe Diwali 🤩.
Coconut rava ladoo recipe
Recipe Cuisine: Indian | Recipe Category: Sweet
Prep Time: 15 Mins | Cook time: 30 mins | Makes: 20 ladoos
Prep Time: 15 Mins | Cook time: 30 mins | Makes: 20 ladoos
Ingredients
Coconut, grated – 1 cup
Semolina / Rava – 3/4 cup
Sweetened khoya – 1 cup
Milk – 1/2 cup
Sugar – 1/2 cup
Raisin – 12
Cashew nuts – 8
Ghee – 2 tsp
Desiccated coconut (optional) – As needed
Semolina / Rava – 3/4 cup
Sweetened khoya – 1 cup
Milk – 1/2 cup
Sugar – 1/2 cup
Raisin – 12
Cashew nuts – 8
Ghee – 2 tsp
Desiccated coconut (optional) – As needed
Method
- In a flat bottomed vessel, mix coconut, rava, khoya well.
- Add milk at room temperature and mix.
- Steam it for 30 mins. I used my pressure cooker itself without the weight valve (Whistle).
- Once done, fluff it and bring to warm temperature. Add ghee fried cashew nuts and raisins.
- Powder sugar and add it to the cooked mixture and mix well.
- Make equal sized balls to ladoos. If desired, roll with desiccated coconut.
Notes
- Do not add powdered sugar when the mixture is hot.
- Adjust sugar quantity as per your taste. 1/2 cup was perfect for our taste.
- If you do not have sweetened khoya, you can use the plain khoya and prepare the same way. Add more sugar when done.
- I used milk peda from Murugan idli shop. Any brown palgova should work for this recipe.
- My friend did not ask me to roll the ladoo over desiccated coconut. But I did as I wanted to give it a pretty look as well as the flavour of desiccated coconut.
Place each ladoos in mini muffin liner to make it more appealing and serve. I guess this should be consumed within 2-3 days and kept refrigerated.
Veena Theagarajan
November 9, 2015 at 12:42 pmwow! looks yum Raks Happy Diwali!
Neethu Bala
November 9, 2015 at 8:43 pmAny substitute for khoya
Traditionally Modern Food
November 10, 2015 at 12:03 amNever prepared rava ladoo after steaming..I should try this..happy duwal Raks
Nisha Chowhan
November 10, 2015 at 3:51 amFor how many days can we keep it?
Raks anand
November 10, 2015 at 11:53 amCondensed milk may be? But adjust milk quantity. Milk powder also you can try
Raks anand
November 10, 2015 at 11:54 amCondensed milk may be? But adjust milk quantity. Milk powder also you can try
Raks anand
November 12, 2015 at 4:29 am1 day at room temperature, 3-4 days in fridge.
Anitha Josephine
November 3, 2016 at 6:06 amHi… with unsweetened khoya how much sugar can I add approx..??
Raks anand
November 3, 2016 at 6:09 amMay be half more cup should be added
Padma
July 26, 2018 at 2:45 pmused milk peda from Murugan idli shop. Any brown palgova should work for this recipe.what for brown palgova neeed
Padma
July 26, 2018 at 2:45 pmused milk peda from Murugan idli shop. Any brown palgova should work for this recipe.means..wat for brown palgova needed dear..