Most of Sri Lankan families do not eat sweets on a regular basis. Only on special occasions or festivals. This semolina/rava ladoo famous during diwali and Sinhala Tamil New Year. During this festival families exchange plates of sweets and savouries with friends and neighbors.
You don’t have to wait for a festival or special occasion to enjoy these sweet rava ladoo. You can make them when ever you crave for a sweet.
Semolina (Roasted) – 500g
Sugar – 200g
Condensed milk – 150ml
Grated coconut (lightly roasted) – 200g
Cashew nuts – 50g
Raisins/ sultanas – 50g
Cardamom powder – 1 TSP
Ghee – 3 TBS
Water – 4 TBS
Heat the ghee in a pan, when it is hot enough add cashew nuts and fry until slightly brown.
Add the raisins and when it is balloon up remove from heat and set aside
Add grated fresh coconut and roast until golden brown.
In a same pan add semolina roast until the aroma starts to coming out.
Meanwhile boil the sugar and water. When it reach the sticky consistency remove from heat and set aside.
Take a big bowl and add the roasted rava, roasted coconut, cardamom powder, cashew nuts and raisins
Pour the condensed milk over the mixture and mix everything until well combined.
apply little ghee on your palm.
Add a few teaspoons of the sugar syrup and mix it with rava mixture and mould it into the size of a ball.
Make sure the syrup is little warm when you roll the ladoos into balls.
Repeat the same process for the remaining ladoos.
Rava ladoos can keep well in room temperature for up to 2-3 days.
Please refrigerate any leftover and finish it with in one week.