We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat ghee in a pan over medium flame. Add chopped cashews and raisins and sauté until cashews turn golden brown and raisins puff up. Transfer to a plate and set aside.
Add Bombay rava to the same pan and roast continuously on low to medium heat until it turns fragrant and slightly changes color.
Add grated coconut to the roasted rava and roast together for another 2 to 3 minutes on low flame until moisture evaporates. Transfer the mixture into a large mixing bowl.
Add grated jaggery and water to the same pan. Melt jaggery completely on medium flame. Strain or pour the hot melted jaggery directly into the roasted rava mixture.
Add roasted cashews, raisins, and cardamom powder to the bowl. Mix everything thoroughly while warm.
If the mixture feels dry or difficult to shape, sprinkle warm milk or additional melted ghee a little at a time and mix well. Take small portions of the warm mixture in your palm and roll them into compact, smooth laddus.
Allow the laddus to cool completely at room temperature before storing them in an airtight container.
Want to keep this recipe for later? We can email it to you!
Adjust the amount of milk or ghee as needed to bind the laddus properly.
Can I use dry coconut instead of fresh coconut?
Yes, you can use dry coconut if fresh coconut is not available.
How do I know when the rava is roasted enough?
The rava is roasted enough when it turns fragrant and slightly changes color.
What if the mixture is too dry to form laddus?
If the mixture is too dry, add a little warm milk or melted ghee to help bind the laddus.
How should I store the laddus?
Store the laddus in an airtight container at room temperature.
Can I skip the cardamom powder?
Cardamom powder adds flavor, but you can skip it if you prefer.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
...
