Cocunut-Rava Laddoo (Sankashti Prasadam)

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About Rava Laddoo

Ready Semolina Laddus

Rava Laddoo/Laddu is the delicacy of Karnataka. It is usually prepared during festive occasions such as Janmashtami and other religious functions observed by the Kannadigas in places like Bangalore and Mysore. Rava Laddoo is made from the thin semolina called the Chiroti rava. Some people also use Bombay rava, but it being thicker there are chances that the Laddoos become too brittle to handle and distribute. Even taste wise, I prefer when they are made out of Chiroti rava it would be better of.

A note of caution though is that although they are easy to prepare as you will from the description below, its unlikely you might get it right the first time. So do not be disheartened and try again. Sankashti this month being on Tue, March 25, I hope you will find sufficient time to try this and get it right for the occasion. I am putting this up at the request of one of the readers who prepares Coconut-Rava Laddoo as a prasadam/offering for sankashti.

See my previous posts on Besan Atta-Rava Laddoo and Churmi Laddoo

What you need to have:

– Chiroti rava (Semolina thin) – 100 g

– Fresh grated coconut – 50 g

– Sugar – 150 g

– Cardamom 10

– Resins 20

– Water 175 ml

– Pure ghee – 2-3 teaspoons

Ingredients of Rava/Semolina laddu

Ingredients of Rava/Semolina Laddu

What you do with what you have:

1. Place a broad based bowl on the gas with 2 teaspoons of liquid ghee in it. On heating add the semolina and fry it, till you get a pleasant aroma and transfer out.

3. In the same/similar broad-based bowl, take 1 spoon of melted ghee and fry grated coconut till the coconut dries up as shown in the image below. Do make sure that it does not burn.

Ingredients  fried in pure ghee

Fried ingredients in pure ghee

3. Peal cardamoms and keep the seeds aside.

4. Place a bowl with 150 grams sugar and 175 grams water on a medium flame and bring it to boil and reaches a 1 string (one thar)consistency.

5. On boiling, switch off the gas and add fried Semolina, coconut and the cardamom seeds from above steps and stir well. Keep this mixture aside for a while and let it cool.

6. When cooled tie laddoos adding resin/Kishmish to each laddoo as shown in the image below.

Ready Semolina Laddus

Ready Semolina laddus

What to remember:

1. Please see that the sugar syrup is done to only 1 string consistency. It should be tender string, else you may not be able to tie the laddus at all. So give a trial just before you prepare for the prasadam.

2. The quantity of water also depends upon the Semolina you use for it. Suppose you do not get to tie the laddus just sprinkle a little milk and you can tie it if the string is more than 1. Shelf life for this dish could be 8-10 days if stored at room temperature. If stored in refrigerator it could last even for a month.

Number of Laddoos: 12-13
How long it takes: 45 minutes

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10 thoughts on “Cocunut-Rava Laddoo (Sankashti Prasadam)

    rashmi said:
    March 16, 2008 at 3:17 am

    hi,
    i loved the new look of ur blog.Its more clear to read thru.
    Your recipes for sankasthi looks heavenly.
    i did reply to ur mail – SANKASTHI POOJA PROCEDURE.Hope u received it.i have opted for the simple procedure which i think even u follow.Any way thanks again for remembering my request.Waiting for the pooja procedure…..Bye

    prathibalrao responded:
    March 16, 2008 at 7:12 am

    Hi Rashmi

    Thanx 4 ur comments. I just wanted a feed back regarding the new designing of the blog. Please wait and will post pooja proceedure in a couple of days.

    rashmi said:
    March 18, 2008 at 6:39 am

    hi,
    this is rashmi again.Just wanted to know why don’t you join “TASTE OF INDIA” – food blog aggregator. More readers can access your wonderful blog and lots of interaction with other foodie.

    bye

    Anu said:
    April 21, 2009 at 11:01 pm

    Wonderful laddoos 🙂 Mouth watering!!

    I have posted my version of rava laddoo in my blog My Scrawls. Do visit my blog in ur free time. Would be happy to receive ur comments 🙂

      prathibalrao responded:
      April 22, 2009 at 1:52 am

      Hi Anu,

      I visited ur blog and it has wow recipes!!!!!

    Deepti Satish said:
    November 5, 2009 at 4:43 pm

    Dear Prathibha Aunty,
    Tried the coconut rava laddu. Yes, indeed we need to be little careful while making the sugar syrup. Mine went a little above the one string consistency. I added milk and then ladoos turned out perfect. What a valuable tip indeed. I am fasting today. Thanks to your post on Sankashti. May Lord Ganesha shower his choicest blessings on you.

      prathibalrao responded:
      November 5, 2009 at 4:57 pm

      Hi Deepti Satish,

      I would love to see the feed back , i mean on preparing the dish. This would be the greatest satisfaction i get from my viewers.

    Deepti Satish said:
    November 5, 2009 at 5:35 pm

    That shouldn’t be a problem at all. I shall click the pictures and send them across.

      prathibalrao responded:
      November 5, 2009 at 5:43 pm

      Hi Deepti Satish,

      Thanx a lot 4 ur instant response. Keep in touch. Please pass on the link 2 ur friends if u don’t mind.

    […] have put up Coconut-Rava laddoo as Sankashti prasadam but this variation of Rava Laddoo is even easier to make, especially for those who want to make […]

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