How to make Raghavdas Laadoo -

During the festival of Ganesh Chaturthi, these laddoo are offered by Maharashtrians as naivedyam to the Lord

Sanjeev Kapoor

This recipe is from the book Mithai.

Main Ingredients : Fresh coconut (ताज़ा नारियल), Fine semolina (barik rawa) (बारीक रवा)

Cuisine : Maharashtrian

Course : Desserts

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For more recipes related to Raghavdas Laadoo checkout Coconut Torte, Gokul Pithe, Baked Coconut-Cook Smart, Coconut and Lime Ice Cream . You can also find more Desserts recipes like Baked Apple Chips Chocolate Truffles Pantua Strawberry Banana Apple Sorbet

Raghavdas Laadoo

Raghavdas Laadoo Recipe Card


Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 25

Level Of Cooking : Difficult

Taste : Sweet

Ingredients for Raghavdas Laadoo Recipe

  • Fresh coconut grated 1/2 cup

  • Fine semolina (barik rawa) 1 1/2 cups

  • Pure ghee 75 millilitres

  • Sugar 1 1/2 cups

  • Milk 1 tablespoon

  • Green cardamom powder 1/2 teaspoon

  • Raisins 2-3 tablespoons


Step 1

Roast the coconut in a non-stick kadai on medium heat for six minutes or till reddish brown. Transfer to a bowl and set aside.

Step 2

Add the ghee to the same kadai. Add the semolina and sauté, stirring continuously, for fifteen minutes or till light brown.

Step 3

Take the kadai off the heat, add the coconut and stir well. Add the cardamom powder and stir well. Add the raisins, reserving a few for decoration, and stir.

Step 4

In another non-stick pan, cook the sugar with three-fourth cup of water, stirring till the sugar dissolves. Add the milk, collect the scum which rises to the surface with a ladle, and discard. Cook to make a syrup of one-string consistency.

Step 5

Add the semolina mixture and mix well. Cover and set aside for fifteen minutes till the mixture cools a little.

Step 6

Grease your palms with a little ghee and shape into twenty-five laddoo. Decorate each laddoo with a raisin.

Step 7

When completely cooled store in an airtight container. Makes 25 laadoo/700 grams

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.