Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls

Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls are delicious traditional sweet made with roasted semolina and desiccated coconut cooked in sugar syrup and infused with flavors of cardamom and saffron. Roasted nuts give crunch to the laddoo. The laddoo are often made during Ganpati festival, Diwali or Holi and can be stored for 15-20 days in an airtight container.

Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
Print Pin
5 from 1 vote

Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls

Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls are delicious traditional sweet made with roasted semolina and desiccated coconut cooked in sugar syrup and infused with flavors of cardamom and saffron. Roasted nuts give crunch to the laddoo. The laddoo are often made during Ganpati festival, Diwali or Holi and can be stored for 15-20 days in an airtight container.
Course Dessert, festivalfood, sweet
Cuisine Indian, Maharastrian
Keyword bengalisweet, cardamom, coconut, desiccated coconut, dessert, diwali sweet, festivalfood, ganpatifestival, ghee, holi, Laddoo, longshelflife, maharashtrian, nariyal, nuts, saffron, semolina, sooji, sugarsyrup, traditional
Prep Time 10 minutes
Cook Time 25 minutes
resting time 4 hours
Servings 30 balls
Calories 132kcal

Equipment

  • heavy bottom pan
  • pot
  • spatula
  • spoon
  • mould
  • slotted spoon

Ingredients

  • 2 cup semolina sooji or rava. I have used coarse rava but it is a good option to use fine rava.
  • 2 tbsp chick pea flour besan
  • 1/2 cup ghee
  • 1 cup desiccated coconut
  • 1 tsp cardamom powder
  • 1/4 tsp saffron strands kesar
  • 1 tbsp raisin
  • 8 almonds chopped
  • 8 cashew nut chopped
  • 4 pistachio chopped

Sugar syrup (chasni)

  • 1.5 cup sugar I have used raw sugar. You can use white sugar instead.
  • 3/4 cup water
  • 1 tsp cardamom powder
  • 1/4 tsp saffron strand kesar

Instructions

Roasting semolina, chickpea flour and coconut

  • In bowl take semolina /sooji/rava and chick pea flour (besan). I have used coarse semolina. Use fine semolina if possible.
    Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
  • Heat ghee in a heavy bottom pan on medium heat.
    Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
  • Once the ghee is melted and heated, add the chopped nuts and raisins .
    Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
  • Saute the nuts and raisins till they are golden.
    Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
  • With the help of a slotted spoon, remove the roasted nuts and raisins in a bowl.
    Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
  • Add the semolina and chick pea flour to the same heated ghee. Mix well.
    Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
  • Roast the semolina and chickpea flour for about 10 minutes on medium heat stirring continuously .
    Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
  • The semolina and chickpea flour have changed colour and turned aromatic after 10 minutes.
    Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
  • Add desiccated coconut to it .
    Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
  • Roast for two more minutes on medium heat stirring continuously. (If you are using fresh coconut then roast it separately and add to the roasted semolina and chickpea flour. Fresh coconut takes longer time to roast).
    Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
  • As my son does not prefer chopped nuts, I have added some powdered nuts to the mixture. (This step is optional).
    Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
  • Remove the pan from the heat. Keep aside and stir for 2 -3 minutes to prevent the coconut getting browned from the heat of the pan. Add cardamom powder and saffron strands to the mixture. Mix well and keep aside. Let us prepare sugar syrup.
    Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls

Preparing sugar syrup /chasni

  • In a pot add sugar and water. Put it to heat on medium heat. Mix well. (I have used raw sugar and hence the mixture looks dark in colour).
    Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
  • Let the mixture come to boil.
    Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
  • Once the mixture comes to boil, boil it for 6-7 minutes on high heat.
    Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
  • Add saffron and cardamom powder. After 6-7 minutes the mixture is boiled and started getting one string consistency.
    Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
  • Put the syrup in between your finger tips and check it by pressing the fingers, It should form one thin string as shown. The sugar syrup with one string consistency is ready.
    Mohanthal/Chickpeaflour Fudge

Making laddoo

  • Add the prepared sugar syrup to the roasted semolina, chickpea flour and coconut mixture.
    Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
  • Add the roasted nuts. (I have divided the mixture into half and added nuts into half of the mixture as my son does not like chopped nuts in the laddoo). Mix well. Keep the mixture aside to cool for 10 minutes.
    Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
  • Now shape the mixture. You can grease your palms with ghee and take a portion of mixture and roll into a smooth ball between your palms to make laddoo. Or shape it into modak or any such moulds for different shapes. I had mini modak mould. I had greased the mould and pressed the mixture into it. The demould the mixture and we get a small mini modak as shown.
    Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
  • I have prepared some modaks from the mixture. At first the laddoo or modak with be soft but keep aside for few hours and the laddoos / modak with firm and set.
    Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
  • And shaped some to laddoos.
    Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
  • I have offered Lord Ganesha laddoos shaped into modak. The laddoo can be stored into air tight container for 15-20 days.
    Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls

Nutrition

Calories: 132kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 2mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

2 thoughts on “Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls”

Leave a Comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to Top