Name: Coconut Rava Ladoo Recipe using Jaggery recipe by Nilashini JS at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 10
Ingredients: Roasted Rava or Sooji - 2 Cups; Fresh Grated Coconut - 2 Cups; Powdered Jaggery - 2 Cups; Water - 2 tbsp (for filtering jaggery syrup ); Ghee or Clarified Butter - 6 tbsp + 1 tbsp; Cashewnuts - 2 tbsp + 1 tbsp; Raisins / Dried Grapes - 1 tbsp; Cardamom / Elachi / Elakkai - 4

ABOUT Coconut Rava Ladoo Recipe using Jaggery RECIPE

Coconut Rava Ladoo is an easy and mouth-watering recipe which is using roasted sooji or rava, grated coconut, jaggery for a healthier version, cashews, raisins, cardamoms, and ghee.

Ingredients Serving: 10

Roasted Rava or Sooji - 2 Cups
Fresh Grated Coconut - 2 Cups
Powdered Jaggery - 2 Cups
Water - 2 tbsp (for filtering jaggery syrup )
Ghee or Clarified Butter - 6 tbsp + 1 tbsp
Cashewnuts - 2 tbsp + 1 tbsp
Raisins / Dried Grapes - 1 tbsp
Cardamom / Elachi / Elakkai - 4

Instructions

Add 2 tsp of ghee in a hot pan and roast 2 cups of rava/sooji in medium flame until the nice aroma comes from it and transfer to a plate. If you have roasted rava, do not need to roast it again.
In the same pan, roast 2 cups of coconut for couple of minutes.
Transfer 1 cup of roasted coconut to the roasted rava and keep it aside the remaining 1 cup of coconut.
Add 2 tsp of ghee in the same pan,add 3 tbsp of cashew nut and roast until the golden color.
Remove 2 tbsp of cashew nuts from the pan and add to the roasted rava & coconut mixture.
Then add 1 tbsp of raisins and roast until they puffed up and set aside.
Add 4 cardamoms and fry it for sometimes.
Add to the mixer jar or food processor and pulse it until the cashews,coconut grinds well.
Keep that ground mixture to a mixing bowl and add remaining 1 cup of roasted coconut, 1 tbsp of cashew nuts and 1 tbsp of raisins.
Take a pan and heat it up with 2 cups of jaggery along with 2 tbsp of water to melt the jaggery for filtering impurities if any.
Once the jaggery melted completely, filter it using sieve and add to the roasted mixtures and mix well.
Add 5 to 6 tbsp of warm ghee into it. Using spoon mix well together.
Grease your palms with little ghee and shape the ladoos like balls.
Store it in an airtight container. It would be fresh even after a week.

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