रवा नारळाचे लाडू / Rava Naral Ladoo#ravaladoorecipe #bhakarotobrowniebyvrinda#diwalirecipe

Rava Naral Ladoo (रवा नारळाचे लाडू) A traditional homemade sweet made with fine rava, sugar and ghee, with freshly grated coconut for added flavour. You can also make it richer by adding khoya and dry fruits. Ingredients 2 katoris fine rava (semolina) 1¼ katori sugar ½–¾ katori water 2 tbsp ghee 1 katori freshly grated coconut (optional) 50 g khoya (optional, for a richer variation) Cardamom powder, to taste Dry fruits of your choice, chopped Method 1. Prepare the sugar syrup Add the sugar to the water and keep it aside to soak while you roast the rava. 2. Roast the rava Heat a kadhai and add the fine rava. Start roasting it on a low to medium flame, adding the ghee in batches rather than all at once. Roast for approximately 15 minutes, stirring continuously, until the rava turns golden brown and gives off a lovely roasted aroma. Remove it from the kadhai and keep aside. 3. Roast the coconut In the same kadhai, roast the freshly grated coconut until it turns light pink. If using khoya, roast it separately in the same kadhai until it is lightly coloured, then keep it aside. 4. Prepare the sugar syrup Heat the soaked sugar and water in the kadhai until the sugar dissolves and the syrup reaches a consistency slightly thicker than a one-string consistency. 5. Combine the ingredients Mix the roasted rava and coconut together. Add this mixture to the hot sugar syrup and mix well. Add the roasted khoya, if using, followed by cardamom powder and chopped dry fruits. Mix everything thoroughly. 6. Rest the mixture Cover and keep the mixture aside for approximately 2 hours, allowing the rava to absorb the syrup. 7. Shape the ladoos Once the mixture has rested and is ready to handle, shape it into ladoos using your palms. Your delicious homemade Rava Naral Ladoos are ready to enjoy! A small tip: The sugar syrup consistency is important for binding the ladoos. If the mixture feels too dry after resting, you may need to add a little warm milk or warm water to help bind it. However, adding liquid can reduce the shelf life, so use it sparingly. Storage note: Since this recipe may include fresh coconut or khoya, refrigeration is advisable, especially in warm weather.