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Try this easy and delicious Rava (Semolina or Farina) recipe.  It’s a great make-ahead dessert option.  With fragrant saffron and coconut, it’s sure to be a crowd pleaser!
 Thank you Shantha Dwarkanath for this wonderful recipe!

Ingredients:

  Fine Rava/Sooji  – 2 cups 

  Unsalted Butter – ½  stick 

  Shredded Dry Coconut -  1 ½  cups  

  Sugar -  2 cups or 1 ½ cups if you want it less sweet  

  Evaporated Milk -  1  5oz can  

  Cardamom Powder -  ½  tsp 

  Saffron -  1 pinch, powdered (optional)  

  Edible Camphor – 1 pinch, powdered (optional)  

  Raisins – ¼ cup, roasted in a little butter  

  Cashew/Almond/Pistachio -  ¼ cup, coarsely chopped and roasted in a little butter

Method:

  • Melt Butter in a non-stick pan on medium heat.
  • Add Rava/Sooji and fry until you get the nice roasted Rava aroma.
  • Add Shredded Coconut and Sugar and mix well on low heat for few seconds.
  • Add Raisins, Nuts, Saffron, Cardamom Powder, and Edible Camphor –  Mix well.
  • Add Evaporated Milk and turn off the stove. Keep mixing for few minutes until the Evaporated Milk is well incorporated.
  • Remove pan from stove.
  • Dip your hands in cold water, take small amount of the mixture (golf ball size) and roll it into balls.
  • Makes approx.  35 to 40 ladoos depending on the size you make.

Tip:

  • Let the Ladoos cool completely before storing them in an airtight container or ziplock bags.
  • Store the Ladoos in the freezer – they stay fresh for months! (…but remember to serve at room temperature.
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