How to make Raghavdas Laadoo -
Semolina and coconut in delicious laddoos.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Fine Semolina, Scraped Coconut (कसा हुआ नारियल)
Cuisine : Maharashtrian
Course : Mithais
You can also find more Mithais recipes like Date And Anjeer Baked Karanji, Nut And Date Cubes, Shahi Gulkand Tukda, Kaju Katli.
Raghavdas Laadoo Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 6-10 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Raghavdas Laadoo Recipe
Fine Semolina 3 cups
Scraped Coconut 3/4 cup
Sugar 3 cups
Coconut scraped 1 cup
Green cardamom powder 1 teaspoon
Raisins 4 tablespoons
Method
Step 1
Heat ghee in a kadai and roast rawa on low heat till light brown. In another pan heat sugar and one and half cups of water and make syrup of one string consistency. Heat another pan and roast the scraped coconut on low heat till reddish brown.
Step 2
Keep aside. Add green cardamom powder to the roasted rawa. Mix. Add roasted coconut and mix again. Add syrup, raisins to the rawa mixture and mix. Cover and set aside to cool. Divide the mixture into twenty to twenty four equal portions. Shape each portion into a laadoo and serve.
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