By Aishwarya Sahasrabudhe
August 1, 2023
Rava or suji ladoos made by adding freshly grated coconut mixed in paak, or sugar syrup is a delicious sweet treat for the festive season. Here are some tips to make the perfect rava-coconut ladoos without the risk of making them too hard or too moist.
The most basic yet effective tip to make perfect rava ladoos is to choose the right semolina. Use barik or thin rava to make soft, melt-in-your-mouth rava ladoos.
To make rava ladoos, it is critical to roast rava lightly, until it turns slightly pink. Over-roasting or under-roasting the rava will hamper the structure of the ladoos.
The importance of using sweet, freshly grated coconut for making rava ladoos cannot be overstated. This introduces a sweetness into the ladoo that lessens the need to add excess sugar.
Relish a rava ladoo made from sugar, semolina and grated coconut. Sugar will give the ladoo a fine texture that holds the rava-coconut mix together.
While making sugar syrup for the ladoos, make sure you keep a close eye on its thickening process. A slightly dense syrup is enough to bring the semolina-coconut mix together.
Generally, rava and coconut are roasted in ghee for making rava ladoos. Use good quality clarified butter, preferrable the one made at home, to make delicious ladoos.
Once you buy barik rava, pour it into a flat, round plate and pick out any granules or small stones that might be mixed in before roasting.
Instead of opting for a plain rava ladoo seasoned only with eelaichi and saffron, add some cashews, almonds and raisins roasted on ghee for a flavour break.