Rava Ladoo with Jaggery

Ingredients

• 2 cups Rava (Also known as semolina or sooji)
• 0.5 cup Coconut, shredded
• 0.25 cup Almonds
• 0.25 cup Peanuts
• 3 tablespoons Jaggery (Adjust to taste)
• 1 tablespoon Ghee
• 0.25 cup Water (For melting jaggery)

Instructions

1. 1Dry roast the almonds and peanuts until they turn light golden brown. Allow them to cool, then grind into a fine powder.
2. 2Heat 1 tablespoon of ghee in a pan. Add the rava and stir continuously to combine well with the ghee. Roast lightly until a pleasant aroma is released, ensuring the rava does not brown. Combine with the almond-peanut powder.
3. 3Dry roast the shredded coconut until it turns light golden brown. Add it to the roasted rava mixture.
4. 4In a vessel, heat 1/4 cup of water and add 3 tablespoons of jaggery. Bring to a boil and continue to cook until the jaggery has completely melted, approximately 2 minutes.
5. 5Allow the melted jaggery to cool slightly, then add it to the rava and coconut mixture while still warm. Mix thoroughly to combine all ingredients.
6. 6Shape the mixture into small round balls by pressing firmly in your hands to achieve the desired shape. The ladoos are now ready to be served.
7. 7Store the ladoos in an airtight container. They can be kept for approximately 2-3 weeks.