Indian cuisine · Desserts & Sweets

Rava Ladoo

Toasted semolina with grated coconut, cardamom and raisins, bound into firm balls with warm milk.

Ingredients · for 6 servings

• 250 g durum wheat semolina
• 100 g grated coconut
• 150 g powdered sugar
• 80 g ghee
• 100 ml whole milk
• 4 cardamom pods
• 50 g raisins
• 40 g cashew nuts

Instructions

1. Finely grind the cardamom seeds in a mortar, roughly chop the cashew nuts and warm the milk in a small pot, but do not let it boil.
2. Heat 2 tbsp of the ghee in a pan, toast the cashew nuts and raisins in it for 1-2 min. until golden-brown and the raisins plump up, then set aside.
3. Add the remaining ghee to the same pan and toast the semolina in it over low heat for 8-10 min., stirring, until light golden and nutty-smelling.
4. Add the grated coconut and toast for only 2 min. more, until fragrant but still pale; transfer the mixture to a bowl and let cool to hand-warm.
5. Mix in the powdered sugar, cardamom, toasted nuts and raisins, then add the warm milk tablespoon by tablespoon until the mixture holds together when pressed in your fist.
6. Immediately roll firm walnut-sized balls - the mixture only binds while warm - let dry on a tray for 1 hr. and store in a tin.