Coconut Rava Ladoo Recipe – Easy Indian Sweet With Khoya & Nuts

Last Updated on 2 months by Neha Deshmukh

Coconut Rava Ladoo Recipe – Easy Indian Sweet With Khoya & Nuts

Hey everyone! If you’re anything like me, you absolutely love a good ladoo. There’s just something so comforting and festive about these little balls of goodness, right? Today, I’m sharing my go-to recipe for Coconut Rava Ladoo – it’s super easy, comes together quickly, and is always a crowd-pleaser. I first made these for Diwali a few years ago, and they’ve been a family favorite ever since!

Why You’ll Love This Recipe

These Coconut Rava Ladoo are special for a few reasons. They’re not overly sweet, have a lovely texture from the rava, and the coconut and khoya make them wonderfully fragrant. Plus, they require minimal ingredients and don’t need any complicated techniques. Perfect for when you’re craving something sweet but don’t want to spend hours in the kitchen! They’re also great for gifting – everyone appreciates a homemade treat.

Ingredients

Here’s what you’ll need to make these delicious ladoos:

• 1 cup Coconut (approximately 150g)
• ½ cup Rava (Sooji/Semolina) (approximately 75g)
• 1 cup Sweetened Khoya (Paal Kova) (approximately 200g)
• ¾ cup Milk (approximately 180ml)
• ½ cup Sugar (approximately 100g)
• 12 Raisins
• 8 Cashew nuts
• 2 teaspoons Ghee (approximately 10ml)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Coconut: Types & Freshness

Freshly grated coconut is always best for that authentic flavor. If you can’t find fresh, unsweetened desiccated coconut works beautifully too. Just make sure it’s good quality and smells fragrant. Avoid using pre-shredded sweetened coconut, as it will make the ladoos too sweet.

Rava (Sooji): Choosing the Right Grind

I prefer using fine rava for this recipe. It gives the ladoos a smoother texture. Coarse rava can work in a pinch, but you might notice a slightly grainier texture.

Khoya (Paal Kova): Regional Variations & Substitutes

Khoya, also known as mawa or paal kova, is a key ingredient. It adds richness and a lovely milky flavor. You can find it at Indian grocery stores. If you absolutely can’t find khoya, you can substitute it with ricotta cheese (drained very well) or milk powder (about ¾ cup), but the flavor won’t be quite the same.

Ghee: Clarified Butter – Flavor & Quality

Ghee adds a beautiful nutty aroma and flavor. You can use store-bought ghee or make your own. The quality of ghee really shines through, so choose a good one!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice, flat-bottomed vessel (a heavy-bottomed pan is ideal), combine the coconut, rava, and khoya. Mix everything together well.
2. Now, pour in the milk and stir thoroughly. Make sure there are no lumps!
3. Time to steam! Place the vessel inside a pressure cooker. Don’t put the whistle on. Just close the lid and steam for about 30 minutes. If you don’t have a pressure cooker, you can steam it in a regular pot with a steamer basket – it will take a bit longer, around 45-60 minutes.
4. Once steamed, carefully take the vessel out (it will be hot!). Fluff the mixture with a fork and let it cool down slightly.
5. While it’s cooling, let’s fry the nuts! Heat the ghee in a small pan and lightly fry the cashew nuts and raisins until golden brown. Add these to the coconut mixture.
6. Grind the sugar into a fine powder. You can use a blender or a food processor for this. Add the powdered sugar to the warm coconut mixture and mix well.
7. Now for the fun part – shaping the ladoos! Once the mixture is cool enough to handle, take a small portion and shape it into a round ladoo. You can optionally roll the ladoos in desiccated coconut for a pretty garnish.

Expert Tips

• Don’t overcook the rava while steaming. You want it to be cooked through but still slightly soft.
• Make sure the mixture isn’t too hot when you add the sugar, or it might melt and make the ladoos sticky.
• If the mixture feels too dry, add a tablespoon of milk at a time until it comes together.
• A little ghee on your palms will prevent the mixture from sticking when shaping the ladoos.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Coconut Rava Ladoo: My friend Priya, who’s vegan, uses coconut cream instead of milk and substitutes the khoya with a vegan khoya alternative (made from cashew or almond). It works wonderfully!
• Gluten-Free Adaptations: This recipe is naturally gluten-free as long as you use pure rava. Always double-check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.
• Adjusting the Sweetness Level: Feel free to adjust the amount of sugar to your liking. I prefer a mildly sweet ladoo, but you can add more if you have a sweeter tooth.
• Festival Adaptations (Ganesh Chaturthi, Diwali): These ladoos are perfect for offering during festivals like Ganesh Chaturthi and Diwali. You can even add a pinch of cardamom powder for extra fragrance during festive occasions.

Serving Suggestions

These ladoos are delicious on their own with a cup of chai! They also make a lovely addition to a festive platter or a sweet treat after a meal.

Storage Instructions

Store the ladoos in airtight containers at room temperature for up to 3-4 days. For longer storage, refrigerate them for up to a week.

FAQs

Let’s answer some common questions:

How do I prevent the ladoos from crumbling?

Make sure you’ve added enough milk to bind the mixture together. Also, don’t overcook the rava.

Can I make these ladoos ahead of time?

Absolutely! They actually taste even better after a day or two.

What is the best way to powder the sugar?

A blender or food processor works best. You can also add a tablespoon of rice flour to prevent the sugar from clumping.

Can I use coconut milk instead of regular milk?

Yes, you can! It will give the ladoos a richer coconut flavor.

What if I don’t have a pressure cooker – how can I steam the mixture?

No problem! Use a steamer basket inside a regular pot with a lid. Just make sure there’s enough water in the pot and steam for a longer time (45-60 minutes).

Enjoy making these delicious Coconut Rava Ladoo! I hope this recipe brings a little sweetness to your day. Let me know how they turn out in the comments below!