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Rava Coconut Ladoo

Rava Coconut Ladoo

Coconut Rava Ladoos are easy and quick ladoos made with Semolina(cream of wheat), dessicated coconut, nuts and ghee as main ingredients.
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Setting time 1 hr
Course Desserts
Cuisine Andhra Pradesh, Indian
Servings 12 ladoo


  • Pan
  • Ladle
  • Plates
  • Measuring Spoons and Bowls


  • 1 Cup Fine Rava/Sooji Semolina
  • ½ Cup Dessicated Coconut
  • ¼ Cup + 2 tbsp Ghee
  • ¼ Cup Milk
  • 1 tsp Cardamom Powder
  • 5-6 Saffron strands
  • 10-12 Cashew nuts and Raisins(each)

For Sugar Syrup

  • ½ Cup Sugar
  • 1/4 Cup Water


  • Heat of ¼ cup ghee in a pan, add rava/sooji and roast on medium heat. Roast it till it starts gives the roasted aroma. Keep rest of 3 tbsp ghee for roasting nuts.
    ¼ Cup + 2 tbsp Ghee, 1 Cup Fine Rava/Sooji
  • Now add dessicated coconut and roast it for another 1-2 mins.
    ½ Cup Dessicated Coconut
  • Take out the sooji coconut mixture in a separate plate.
  • Now add remaining 2 tbsp ghee and roast nuts and raisins. Once the nuts start turning light brown, take it out in the same plate with sooji coconut mix.
    ¼ Cup + 2 tbsp Ghee, 10-12 Cashew nuts and Raisins(each)
  • Prepare sugar syrup of one thread consistency. (See the steps mentioned below)
  • Now add the roasted mixture in sugar syrup. and mix it well.
  • Transfer the mixture in the plate and spread it evenly. Let it cool. It will take about 20 mins to an hour.
  • Once the ladoo mixture is cool enough to handle, mix it thoroughly with hands.
  • Add milk 2 tbsp at a time to bind the mixture. Do not add all the milk at once.
    ¼ Cup Milk
  • Shape ladoos. If the mixture is crumbly then again add more milk.
  • Shape into ladoos. You can also shape into modaks using the modak mold for Ganesh festival.
  • Leave the ladoos on the counter for few hrs, so that it sets completely.
  • Then store in an airtight container and use as required.
  • Stays good for a week when stored in refrigerator and 3-4 days without refrigerator.

Make Sugar syrup

  • In pan take sugar, water, cardamom powder and saffron strands. Mix.
    5-6 Saffron strands, ½ Cup Sugar, 1/4 Cup Water, 1 tsp Cardamom Powder
  • Boil the sugar water mixture on medium heat. The mixture will start boiling.
  • Once the mixture starts getting thick(takes about 5 mins.), take a spoon and dip it in the boiling mixture. Cool it a bit and check the thread formation.
  • To check, take a drop of sugar syrup and press it between your thumb and index finger and then pull the thumb and finger apart. It should form a single thread.
  • Switch off the gas and add the roasted coconut and rava mixture.



Leave the shaped ladoos and modaks for a couple of hour. Then store in an airtight container. Since these ladoos have milk, the shelf life is about 7-8 days when refrigerated. Else finish within 3-4 days.
Ladoos in refrigerator may get a bit hard as these contain ghee which solidifies in low temperature. Leave the refrigerated ladoos for few min. on counter. It will soften.
Do not use raw milk in the recipe. It should be boiled and cooled.
Keep the flame to low and take care that the ingredients do not burn.
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