Coconut Rava Laddu

Cook along · 10 steps

Method

1. 1

   Soak saffron strands in ¾ cup hot milk for 1 hour.

2. 2

   Heat a pan on low flame and add 2 cups fine rava. Roast lightly for a few minutes.

3. 3

   Add ghee little by little while continuing to roast. Use ¼ cup ghee total. Roast on low flame for 7-8 minutes until rava is well roasted with no rawness.

   

4. 4

   Add 3 cups fresh grated coconut. Mix and roast until the moisture in the coconut is completely gone, about 5-7 minutes. Do not use desiccated coconut — fresh coconutgives better taste.

5. 5

   Add the saffron milk. Mix well on low flame. Remove pan from heat.

   

6. 6

   For sugar syrup: combine 1½ cups sugar and ½ cup water in a pan. Stir continuously until sugar dissolves. Cook for 3 minutes to make a one-string syrup. Check by taking syrup in a spoon, cooling for 1 minute, and pulling between fingers — one string should form.

7. 7

   Immediately add the rava-coconut mixture to the syrup. Add cardamom powder. Mix well on low flame — no further cooking needed, just combine.

8. 8

   Turn off heat. Let the mixture cool for 10-15 minutes until comfortable to handle.

   

9. 9

   Grease palms lightly and shape into medium-sized laddus. Garnish with crushed pistachios.

10. 10

    Offer to Lord Jagannath with tulsi leaves. Store at room temperature for up to 10 days or refrigerate for up to 20 days.