Dry Coconut Rava Ladoo or Yendu Kobbari Rava Laddu, made with dry coconut and rava, is popular Indian sweet prepared during festivals like Deepavali. We mostly make this Rava Laddo with fresh coconut, this time we used Dry Coconut or Copra. Rava Laddo is one of our favorite sweets and also the easiest that you can make. While Amma makes this whenever she feels like or somebody asks, this is almost always made during Deepavali.
This time when we tried the Rava Laddo with copra, we found that this was more intense with the dried coconut getting roasted.
The whole of this week, I wanted to share some of the simple sweets and savories we make during Deepavali. While my Deepavali Sweet and Savory List is already bursting out, I found that we still have so many to cover!
Yendu Kobbari Rava Laddu ~ Dry Coconut Rava Ladoo
1 cup Semolina / Rava
1 cup Sugar
1/2 cup Dry Coconut Grated / Copra grated
3 tbsp Ghee
3 tbsp Milk
A Pinch Cardamom Powder
10 nos Cashew nuts
10 nos Raisins
Method to prepare:
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.
If you find the mix to be very hot to handle, grease with ghee or milk and quickly gather as balls.