Rava Ladoo

To make Rava Ladoo, start by heating ghee in a pan and adding semolina. Roast the semolina on low heat until it turns golden brown and aromatic. Then, mix in grated coconut and mixed nuts, cooking for a few more minutes. After removing it from heat, let the mixture cool slightly before adding sugar and cardamom powder. Finally, grease your hands with ghee and shape the mixture into small round balls, allowing them to cool completely before serving.

Rava Ladoo is not suitable for gluten-free diets because it is made from semolina, which is derived from wheat. If you're looking for a gluten-free alternative, consider using a gluten-free flour blend or almond flour to create a similar sweet treat.

If you need a substitute for ghee in Rava Ladoo, you can use unsalted butter or coconut oil. Both options will provide a rich flavor, although coconut oil will impart a slight coconut taste to the ladoos.

To keep Rava Ladoo fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can refrigerate them for up to two weeks. Just make sure to bring them to room temperature before serving for the best taste and texture.

Rava Ladoo pairs wonderfully with a cup of masala chai or coffee, enhancing the sweet flavors of the ladoos. You can also serve them alongside other Indian sweets like Gulab Jamun or Kaju Katli for a festive dessert platter during celebrations like Diwali.