Dry Coconut Rava Ladoo or Yendu Kobbari Rava Laddu, made with dry coconut and rava, is popular Indian sweet prepared during festivals like Deepavali.
Course Sweets
Cuisine Andhra Pradesh
By Cook Method Stovetop
Occasion Deepavali
By Diet Vegetarian
Dish Type Festival Sweets
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Servings 10laddos
Author Srivalli
Ingredients
1cupSemolina / Rava
1cupSugar
1/2cupDry Coconut Grated / Copra grated
3tbspGhee
3tbspMilk
A PinchCardamom Powder
10nos Cashew Nuts
10nos Raisins
Instructions
Heat a nonstick pan with 2 tsp of ghee. Roast the cashews and raisins, when the raisins balloon up, drain and keep it aside.
In the same pan, roast the grated coconut. Remove once done.
Add the remaining ghee and roast the Rava till its well roasted and aroma starts coming out.
In a bowl, take all the roasted Rava, Nuts, Coconut and add the Cardamom powder. Add the sugar. Mix well.
Then slowly add the warm milk into the bowl. Check if you are able to gather as balls. When you find that milk added is enough to get you laddos, transfer it back to the pan and cook in sim for 2 mins. Mix well and then cover it and let it rest for 2 mins. Then immediately make balls or laddoos.
Since we add milk, it's best to consume within 5 days of making them. If you store them in the fridge, you can have them for a week.
Notes
If you find the mix to be very hot to handle, grease with ghee or milk and quickly gather as balls.