Heat 1 tablespoon ghee in a heavy pan or kadai. Keep the flame to medium and let the ghee melt.
Once the ghee has melted, lower the flame and add 1 heaped cup fine rava. use the fine variety of rava.
Mix rava very well with the ghee. stir often and begin to roast rava on a low flame.
Continue to roast rava till the rava become fragrant and changes its color. No need to brown the rava. The texture will also appear crumbly, loose and light. Roasting rava takes about 10 to 12 minutes on a low flame.
Once the rava becomes hot, then you have to stir non-stop so that the rava does not get browned or burnt.
Once the rava is 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 flame.
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 in a grinder jar.
Grind the sugar to a fine powder. Now do not open the lid. Wait for a few minutes. If you open the lid immediately after grinding, you will some of the sugar powder drifting in the air.
To the powdered sugar in the jar, add the rava+coconut mixture.
Grind to a semi-fine or fine texture. Keep the grinder jar aside.
Frying dry fruits
In the same pan, in which rava was roasted heat 3 tablespoons ghee on a low to medium-low flame.
Add 3 tablespoons chopped nuts. You can add almonds, pistachios, cashews or any nuts you like.
Fry the nuts in the ghee till they start to become golden.
Then add 1 tablespoon raisins. stirring often fry the raisins till they plump and swell in size.
Switch off flame and keep the pan on the kitchen counter.
Making rava laddu
Add the ground rava+coconut+sugar mixture directly from the grinder jar. the ghee should be hot when you add the powdered rava mixture.
Mix very well with a spoon or spatula.
Add ½ teaspoon cardamom powder.
Mix again very well and then wait for the laddu mixture to become lightly warm or completely cooled at room temperature. If unable to form ladoo, then add 2 to 3 teaspoons of melted ghee. In case ladoo don’t hold shape and flatten, then keep the mixture in the fridge for 20 to 30 minutes and then shape in rava ladoo.
Then take some portion of the mixture in your palms and shape into round balls which we call as ladoo.
Make rava laddu with the entire mixture. Keep them in an air-tight steel jar.
Serve rava laddu as a festive sweet. Store them in the fridge.
Rava laddu recipe can be halved or doubled or tripled. You can add less or more sugar as per your requirements, but do not add less ghee.