RavaLadoo the Capicoco

Rava is a sweet Indian dessert made with coconut, semolina, and cashews. You can form them into balls called Ladoo or press the mixture into a pan and cut out squares (Burfi).


🥥 1/2 cup Semolina flour (or Brown rice flour for Gluten-free)
🥥 1/2 cup Coconut flakes, dried
🥥 1 Tablespoon Coconut oil (Optional. Omit to make Oil-free)
🥥 2 Tablespoons cashews, chopped (Optional. Omit to make nut-free)
🥥 a pinch of salt

Sugar Syrup

🥥 1/2 cup ground raw sugar (or use jaggery powder)
🥥 3 Tablespoons water
🥥 1/8-1/4 teaspoon cardamom powder (depends on how much you love cardamom)


🥥 1. In a large pan, dry roast the semolina on medium-low heat for 6-8 minutes until the color changes and it gets fragrant.

🥥 2. Using a blender/processor, blend the coconut flakes to make coarse coconut flour.

🥥 3. Add the blended coconut, coconut oil, salt and cashew pieces to the pan. Mix well and roast for 2 minutes. (Coconut oil and cashew pieces can be left out to make nut free and oilfree)

🥥 4. Meanwhile, in another pan, make the sugar syrup. Add all syrup ingredients and bring to a boil over medium heat. Continue to cook at medium low until one thread consistency- 230 to 235 degrees F / 110ºc.(a few minutes).

🥥 5. Add the hot sugar syrup to the roasting dry ingredients and mix well to form a lumpy mixture. (Best results when both contents are hot)

🥥 6. Take off heat. If making Ladoo - Cool for 2-3 minutes and form balls. Spray a little water if the mixture is too crumbly.

🥥 7. If making Burfi - Press immediately into parchment lined or greased baking pan. (I used an 8 by 4 inch pan.) The mixture gets too crumbly as it cools. So shape when still warm-hot. Handle carefully. Cut into squares when still warm. The bars will harden as they cool. Break into pieces when cool. Store in airtight container for up to a week.



Thank you, Raiton 😊💕