Deepavali/Diwali is around the corner on November 11th, and my Indian blogger friends are already posting recipes at lightning speed. I have only started to cook, as I can’t make lot of sweets; hubby doesn’t even touch them. Only I and my daughter will eat it, son doesn’t like Indian sweets and is only fond of his chocolate chips cookies. But it is Deepavali/Diwali festival which I longed every year when I was young. If you want to know about Deepavali read from here. For Diwali we got to wear new dress and lot sweets and savories to eat. So it rekindled my memories and I decided to start my cooking with easy Besan Rava coconut ladoo. The beauty of this recipe is that you can finish everything within 30 minutes including cooking and cleaning.
I made this Besan rava coconut ladoo, as I had already made Besan ladoo as wellas Rava coconut ladoo. This time all the ingredients come into one dish. Ladoo is one of omnipresent sweet you can encounter in Indian cuisine. Whether it is a marriage, naming ceremony, festival you will see this ladoo is present, in various names made with various flours and nuts. I too blogged about the Besan ladoo, Rava ladoo, Boondhi ladoo, coconut ladoo, rava ladoo with condensed milk, Maladoo. Next in my list is to try churma ladoo made with whole wheat flour a famous sweet in Rajasthani and Gujarathi cuisine.
For this recipe, you roast Besan, and I used besan ladoo flour. If you have besan in hand that also works fine. I prefer beasan ladoo flour as it is coarser and perfectly mingle with fine rava or semolina. First roast besan ladoo flour with 2 tablespoon of ghee until it changes the color and nice aroma comes. Then dry roast the semolina until it is starts changing color. I used desiccated coconut so skipped step of roasting them. But if you use fresh coconut then roast them for few minutes. Take out before it changes its color. Then mix in with sugar and cardamom and enough ghee to make coarse dough. When you try to make balls you will able to do it. If you can’t make balls use little more ghee.
Feel free to add dry fruits and nuts. I don’t want to dilute the taste so skipped adding them.
Here comes the delicious Besan rava coconut ladoo, give it a try you don’t need to be and cooking expert still make treat in less time.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.