Diwali Specials:Rawa Ladoo/Rawa Coconut Ladu/ No Ghee Ladoo

Diwali Specials:Rawa Ladoo/Rawa Coconut Ladu/ No Ghee Ladoo

By Harshada
  • Serves: 30 - 40
  • Prep Time: 20 Minute
  • Cooking: 30 Minute
  • Calories:

Rawa or semolina is an Indian Kitchen Staple. Made into Halwas and upmas, it makes a healthy breakfast base. So how can this staple be given a miss for the greatest Indian Festival? So this Diwali make these nutritious rawa ladoos,with our foolproof recipe. Follow it to the T and you wont need Ghee or any fat,as the coconut is sufficient for it all. So make them,eat them and flaunt them!





  1. Roast the semolina in a kadhai on a low heat. Keep mixing for uniform roasting. This takes patience, as too much heat will leave the semolina browned without actually cooking it. Besides it ll leave the ladoos looking browned instead of snow white.
  2. Once the semolina leaves a nice aroma and attains a light brown colour
  3. Transfer on a plate to cool. Roast Coconut on low heat till dried up and attains a light brown shade. Roasting is critical for the shelf life of the ladoos.
  4. Mix cooled roasted semolina ,coconut and cardamom powdeer and nuts and set aside
  5. Mix sugar and water in a vessel and heat until the sugar dissolves the the mixture simmers. Put off heat and let it cool till warm.
  6. Now add the rawa mixture to it and stir. Its ok if it looks too much as compared to syrup. Mix up and tip into a broad plate.
  7. Once warm enough to handle,start making ladoos and place on an open plate to cool completely. The mixture at this stage looks little moist, but as the syrup in the ladoos cools,it ll firm up the ladoos.
  8. If the mixture becomes hard, you can either heat it a little or you can add a little mlk.
  9. Cool the ladoos completely before transferring into a jar. Preferably store under refrigeration for longer shelf life.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.

I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them.

Happy Cooking!

About Harshada:

Working professional turned Food Blogger, Harshada Sandhan discovered her passion towards cooking after the birth of her son. The numerous recipes, tried and tested in her kitchen soon found their way on her food blog NamakShamak.com, run by Harshada and her sister Sonali. Mumbai born Harshada is Married into a Maratha Family, and is known for her unique Khandeshi Recipes and Rustic Mumbai Vadvaali Cuisine. She was also featured in online magazines like Salt(Ezine by Food Bloggers Association of India), in editions of Pune and Mumbai Mirror (Times of India). Namakshamak.com and has also won an award for Regional Blog (Awards by the Food Blogger Association of India) in 2016.

Harshada is a self-confessed bakeaholic and enjoys baking treats for her kids and fmaily. She also retails her Baking ,Gourmet Chocolates and Confectionery under “Angel Delicacies”, a venture she started with her friend Sangeeta and Sister Sonali. Angel Delicacies currently operates in Thane and Mumbai and works with individuals and corporates on customised gifting solutions.

Harshada also likes developing fusion recipes with nutritious Indian ingredients in her kitchen.

She’s a kitchen gadget freak, and loves working with modern kitchen tools and gadgets. She’s always on a look out for online websites offering gourmet food ingredients and learning newer kitchen trends. An avid reader, Harshada also loves writing about food and culinary travel. Harshada is currently based in Thane ,Mumbai with her husband and two Sons.