Raghavdas Laadoo During the festival of Ganesh Chaturthi, these laddoo are offered by Maharashtrians as naivedyam to the Lord By Sanjeev Kapoor 07 Mar 2016 in Recipes Course New Update Main Ingredients Fresh coconut, Fine semolina (barik rawa) Cuisine Maharashtrian Course Desserts Prep Time 21-25 minutes Cook time 11-15 minutes Serve 25 Taste Sweet Level of Cooking Difficult Others Veg Ingredients list for Raghavdas Laadoo 1/2 cup Fresh coconut grated 1 1/2 cups Fine semolina (barik rawa) 75 millilitres Pure ghee 1 1/2 cups Sugar 1 tablespoon Milk 1/2 teaspoon Green cardamom powder 2-3 tablespoons Raisins Method 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. Add the ghee to the same kadai. Add the semolina and sauté, stirring continuously, for fifteen minutes or till light brown. 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. 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. Add the semolina mixture and mix well. Cover and set aside for fifteen minutes till the mixture cools a little. Grease your palms with a little ghee and shape into twenty-five laddoo. Decorate each laddoo with a raisin. When completely cooled store in an airtight container. Makes 25 laadoo/700 grams Nutrition Info Calories 3434 Carbohydrates 594.4 Protein 35.8 Fat 101.3 #Fine semolina (barik rawa) #Fresh coconut #Green cardamom powder #Milk #Pure ghee #Raisins #Sugar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article