Heat 1 tablespoon ghee in a heavy pan or kadai. Keep the heat to medium and let the ghee melt.
Once the ghee has melted, lower the heat and add 1 heaped cup fine rava (185 grams). Use the fine variety of rava.
Mix rava very well with the ghee with a spatula or large spoon.
Stir and roast the rava on low heat. Once the rava has roasted well, then add 6 tablespoons grated fresh coconut. You can also add desiccated coconut instead of fresh coconut.
Stir and roast for about one to two minutes on a low heat. Now keep the pan on the kitchen counter and let the laddu mixture cool at room temperature.
When the laddu mixture had cooled, take ½ cup sugar (120 grams) in a grinder jar or a blender.
Blend or grind the sugar to a fine powder. Now do not open the lid. Wait for a few minutes. If you open the lid immediately, you will see some sugar powder drifting in the air.