Coconut Sooji (Rava) Ladoo | Rava Ladoo Using Sugar Syrup

Coconut Sooji (Rava) Ladoo

Rava Ladoo Using Sugar Syrup

Coconut sooji or rava ladoo/ laddu is a traditional Indian sweet or dessert that is prepared on special festive occasions. Sooji( semilina) is roasted in ghee(clarified butter) along with coconut and soaked in sugar syrup. Coconut sooji ladoos have a melt in mouth texture and my favourite sweet treat since childhood. My family also enjoys them equally. Sooji ladoo are in different ways and this is my mother's recipe  that is made using sugar syrup.

(MAKES 30)

• COARSE SOOJI (RAVA) - 2 CUPS
• FINE SOOJI (RAVA) - 1 CUP
• GHEE* - 3 TABLESPOONS
• SUGAR - 1.5 CUPS
• WATER - 1 CUP
• DRIED COCONUT - 1/2 CUP (SHREDDED OR DESICCATED)
• GROUND ALMONDS OR FLOUR - 1/2 CUP
• CARDAMOM POWDER - 1 TEASPOON
• SAFFRON - 8-10 STRNDS
• CHOPPED NUTS - 1/4 CUP
• PISTACHIOS - 1/4 CUP, FOR GARNISH

*For vegan version ghee can be replaced with vegan butter or coconut oil.

Step by step instruction video:

METHOD: For Electric pressure cooker: 1. Turn on the saute mode. Add the ghee, add the coarse and fine sooji(rava). Roast the sooji by mixing at intervals until it turns aromatic and lightly golden in color. It should take abour 8 minutes. 2. Add the coconut and continue to cook for 1-2 minutes until fragrant. Finally, add the ground almonds or almond flour. Continue to cook for additional 1-2 minutes. Turn off the saute mode and take out the sooji mixture in a separate bowl. 3. To make the syrup: Add 1 cup of water and 1.5 cups of sugar and saffron strands. Close the lid and cook on high pressure for 5 minutes. Let the pressure release naturally for 10 minutes. After 10 minutes, release any excess pressure. Open the lid, add cardamom powder and mix well. 3. Add the sugar syrup to the sooji mixture and mix well. Let the sooji mixture cool down slightly, then cover and set aside for 1-2 hours. The mixture should not be too wet or dry. 4. To form the laddu: Add chopped nuts, mix well. Take 2-3 tablespoons of the prepared ladoo mix and add chopped pistachio (for garnish) and press firmly to form ladoo. 5. Store ladoo in an airtight container at room temperature for up to 1 week or refrigerate for upto 3 weeks. Instructions for Stovetop: 1. Heat a heavy bottom pan. Add the ghee, add the coarse and fine sooji(rava). Roast the sooji by mixing at intervals until it turn aromatic and lightly golden in color. It should take abour 8 minutes. 2. Add the coconut and continue to cook for 1-2 minutes until fragrant. Finally, add the ground almonds or almond flour. Continue to cook for additional 1-2 minutes. Turn off the heat and set aside the sooji mixture. 3. To make the syrup: Add 1 cup of water and 1.5 cups of sugar and saffron strands. Cook on medium heat, stirring in between. Cook for 8-10 minutes until the syrup reaches 1 string consistency. Turn off heat. Add the cardamom powder and mix well. 3. Add the sugar syrup to the sooji mixture and mix well. Let the sooji mixture cool down slightly, then cover and set aside for 1-2 hours. The mixture should not be too wet or dry. 4. To form the ladoo: Add chopped nuts, mix well. Take a handful of the prepared laddu mix and add chopped pistachio (for garnish) and press firmly to form ladoo. 5. Store ladoo in an airtight container at room temperature for up to 1 week or refrigerate for upto 3 weeks.