By Shreya Sarpal
September 26, 2025
A delightful Indian sweet made with roasted semolina, fresh coconut, and earthy jaggery, these ladoos are chewy, aromatic, and naturally sweetened. Perfect for festivals or tea-time indulgence, they balance taste, nutrition, and tradition beautifully.
1 cup rava (semolina) ½ cup grated fresh coconut ½ cup powdered jaggery 3 tbsp ghee ½ tsp cardamom powder 2–3 tbsp warm milk (for binding) 2 tbsp chopped nuts (cashew/almond)
Heat ghee in a pan, roast semolina until golden and aromatic.
In the same pan, lightly roast the coconut to remove excess moisture.
Add jaggery and melt on low flame until combined.
Mix in roasted rava, nuts, cardamom powder, and stir well.
Sprinkle warm milk gradually to bind the mixture.
Shape into small ladoos while warm. Store in an airtight jar for 3-4 days.