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
Ingredients Needed:
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.
Raghavdas Ladoo | How to make Rava Coconut Ladoo
Ingredients
- 1 cup Semolina / Rava
- 1 cup Coconut Fresh
- 2 tbsp Ghee
- 1 cup Sugar
- 2 cups Milk
- 1/8 tsp Nutmeg
- Handful Mixed Nuts roasted and optional.
Instructions
- 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.
Notes
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
16 comments
Raghavdas ladoo looks so good Valli. Of course these are similar to rava ladoo where we use coconut too. Just a difference is in preparation. Good one.
I am amazed to see that the rava ladoos can be prepared in so many ways . This is an interesting version and looks super . Bookmarking . Btw I like the name,it’s very catchy .
When I signed up for this theme, laddus were not on my radar but just like you, even I might end up doing laddos 🙂 Yes, as Vaishali said, the name is catchy and laddu look great.
Yum. This ladoos look so good, healthy and tasty. Cooking method adds a whole lot of difference to the texture and taste.
Raghavdas ladoo looks so delicious and interesting. he he valli I too thought of making savories like cheese corn balls or arancini but ended up making all sweet .. Don’t know why my hands itch to make sweets but I don’t have a sweet tooth trust me. ladoos have come out so well , recipe sounds like north Indian sheera .. The name is truly catchy ..
Btw, Who is this Raghavdas? 🙂 Loved the unique procedure to make my fav laddus.
I have seen this type of preparation at SIL’s place. And yeah, those ladoos have an unique taste. But never heard of the name.
I had read about these laddos in a cookbook today and what a co-incidence to read about it on your blog too. They look lovely and inviting.
Interesting to read about the cooking technique. Very nice and wondering why they name raghavdas ladoo…
making laddus with either sugar syrup or jaggery syrup is way difficult. It is very important to reach the desired consistency. I liked these laddus surely different the other version of making rava laddu. Looking moist and soft with the cliks.
When i picked this theme, even i was very much strong enough to dish out some savory dishes, however i ended up with a sweet as well. Raghavdas laddoos looks absolutely fabulous and irresistible.
I always feel the laddo made with powdered sugar are more easier than the syrup based ones. These rava and coconut ladoo look very tempting.
love that name valli, raghavdas. how simple rava ladoo has so many cooking technics!!! Looks delicious!!
Typically rawa ladoo tend to be a little dry and crumbly. This version sounds to be much softer in texture. I’m going to give these ladoo a try some time.
looks soft and moist – would love to dig into this ladoo especially as I love anything with coconut
I have never heard the name though it seems quite similar to our rava laddu. I am not too good at making laddoos….yours have turned out perfectly round and just right to pop one fully in my mouth! Yum