Another version of the Rava ladoo but with jaggery and coconut instead of sugar. Jaggery powder is easily available these days and is definitely a healthier option to sugar.
- 250gms Rava/semolina
- 150gms desiccated coconut
- 100 gms jaggery powder
- 1/4 glass warm milk
- 10 cashews halved
- 1/2 tsp Cardamom powder
- 2 tbsps ghee/clarified butter
Heat ½ tbsp ghee in a pan and roast the cashews till they turn golden brown. Transfer this to a bowl. Tip in the desiccated coconut into the pan and toss it for 2-3 minutes. Keep it aside. Add remaining ghee and roast the rava till it turns golden and gives out an aroma.
Add powdered jaggery and cardamom to the rava coconut mixture. Add the cashews. Mix well. Add the milk gradually. Do not add all the milk at once. Add half of the milk and try shaping the laddus, if it isnt moist enough add the rest of the milk. Makes 16 ladoos.
This ladoo stays good for 5 days in the refrigerator.
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