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    Home » Recipes » Cream of Wheat

    Published: Apr 29, 2016 · Modified: Oct 1, 2020 by Usha Rao

    Yendu Kobbari Rava Laddu ~ Dry Coconut Rava Laddu

    Letter ‘Y’ was one of the tough letters in this A-Z Challenge, Journey Through Telangana Cuisine. However, dishes for these two letters were decided months ago, when I first made the initial list back in Fall. When I seriously started working on this BM couple of months ago, I realized there might be a hole in my list. For both these letters I had listed down dishes from Hyderabadi cuisine and since Hyderabad is the capital city of Telangana, I overlooked the hole. Since I am focus on Telugu cuisine, I was unsure if I really wanted to do Hyderabad cuisine and take a shortcut for the tough letters.

    Rava Laddu, Endu Kobbari Rava Laddu, Kobbari Rava Laddu, Coconut Rava Laddu, Sooji Laddu, Indian Laddu, Indian Sweet, Telugu Food, Telangana Food, Blogging Marathon, Journey Through the Cuisines,

    I could not think of any vegetable or ingredient in Telugu that starts with ‘Y’. All I could think of was yalakulu, cardamoms in English. I even decided to do yalakula chai; elaichi chai or cardamom flavored tea. As I put my brain cells to extra work, I figured I could get around by twisting the letters and decided to do yendu (endu) kobbari rava laddu ~ dry coconut rava ladoo. Usually fresh grated coconut is used but to fit my theme, I used dry coconut flakes 🙂

    Rava Laddu, Endu Kobbari Rava Laddu, Kobbari Rava Laddu, Coconut Rava Laddu, Sooji Laddu, Indian Laddu, Indian Sweet, Telugu Food, Telangana Food, Blogging Marathon, Journey Through the Cuisines,

    When talking to my cousin A about this recipe, she mentioned that her nanamma (paternal grandmother) did not use milk when preparing these laddus, though lot of people use it for binding the laddu. I tried making without milk but could not shape the laddu and I did not want to add more ghee either, which also aides in binding. I ended up using some milk.

    Husband liked the laddu a lot and since I used less ghee in this preparation than in the other two recipes I posted for this BM; senagapindi laddu & neyicheni muddalu, he wants me to make this more often as it has less ghee.

    Rava Laddu, Endu Kobbari Rava Laddu, Kobbari Rava Laddu, Coconut Rava Laddu, Sooji Laddu, Indian Laddu, Indian Sweet, Telugu Food, Telangana Food, Blogging Marathon, Journey Through the Cuisines,

    Yields: 12 depending on the size

    Ingredients:

    • 4 - 5 tbsp. Ghee ~ Clarified Butter
    • 8-10 Cashews broken into small pieces
    • 2 - 3 tsp. Raisins
    • 1 cup coarse Sooji ~ Upma Rava
    • ½ cup dry Coconut Flakes
    • ¾ - 1 cup Sugar (I used 1 cup and check notes below)
    • ½ tsp. Cardamom Seeds, powdered
    • ¼ cup Milk (I used less than ¼ cup, about 2-3 tablespoon milk)

    Preparation:

    • Heat one tablespoon of ghee in a nonstick pan, roast cashews and raisins until cashews turn brown and raisins puff up. Remove from the pan and keep aside.
    • In the same pan add another tablespoon of ghee and roast coconut flakes until light brown. Remove from the pan and keep aside.
    • In the same pan add another 2 tablespoons of ghee and roast sooji, stirring constantly for even roasting until light brown.
    • Reduce the flame, add raisins, cashews and coconut flakes back to the pan. Add cardamom powder and sugar and stir properly until everything mixes well.
    • Turn off the fire and transfer the mixture to a plate or a bowl.
    • Let the mixture cool for about 5 - 10 minutes, until it is cool enough to handle with hand.
    • Microwave milk for 30 seconds.
    • Add some milk to a small portion of laddu mixture, mix lightly and shape it into small balls or laddu. Do not add all the milk at once. Once the milk + rava mixture cools and dries, it cannot be shaped into laddu. Hence add little milk at a time to small portion of rava mixture and shape the laddu.
    • Leave the laddu on the countertop until cool & dry, and then store in an airtight container.

    Note:

    • I used 1 cup of sugar and also raisins. I felt the laddu were a bit sweet. If using raisins, use less than 1 cup of sugar.
    • I used 5 tablespoon of ghee when preparing the laddu. I used only 2-3 tablespoon of ghee for roasting all the ingredients and added rest of the ghee to the rava mixture hoping it would aide in binding. It did not and had to use milk.

    This day in 2009: Cucumber Watermelon Cooler
    This day in 2014: Aloo ke Gutke from Uttarakhand
    This day in 2015: Baked Masala Chicken Wings
    Events: This post also goes to A-Z Challenge for day 25, letter 'Y'.


    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

    So far in this A-Z Journey Through Telangana Cuisine,
    A for Attu Tunukala Koora
    B for Biyyapattlu
    C for Chegodi
    D for Dondakaya Barada
    E for Ellipaya Karam
    F for Fenugreek (Menthi) Aaku Pesaru Pappu Koora
    G for Garela Pulusu
    H for Hyacinth Beans (Anapakaya) Annam
    I for Iguru, Goru Chikkudukaya Iguru
    J for Jonna Rotte
    K for Kudumulu
    L for Laddu
    M for Makka Gudaalu
    N for Nethichamili Muddalu
    O for Odappalu
    P for Pappu & Pachi Pulusu
    Q for Qimah Vundalu
    R for Royyala Koora
    S for Sakinalu
    T for Tamata Pappu
    U for Uppudu Pindi
    V for Vankaya Poornam
    W for Wadiyalu
    X for Xtra Spicy Golichina Kodi Koora ~ Xtra Spicy Chicken Curry

    [inlinkz_linkup id=601082 mode=1]

    « Xtra Spicy Golichina Kodi Koora ~ Xtra Spicy Chicken Curry
    Zucchini Pachadi ~ Indian Zucchini Chutney »

    Reader Interactions

    Comments

    1. Smruti | Herbivore Cucina says

      May 15, 2016 at 10:42 pm

      Such stunning pictures of the ladoo you got there. I loved the recipe totally!

      Reply
    2. Nalini says

      May 07, 2016 at 11:43 am

      Stunning Clicks Usha, fabulous ladoo recipe.We make rava ladoo in a different way but this version sounds so easy and simple.

      Reply
    3. Vaishali Sabnani says

      May 06, 2016 at 2:00 pm

      Fantastic!..these ladoos look too good..ah Usha we must eat these at our next BM meet.

      Reply
    4. harini says

      May 06, 2016 at 9:59 am

      I have always used dry coconut in rava laddu. My mom says they never used dry coconut as it has a distinct taste in India. But here the dry coconut tastes better and so I have no problem. These laddus are a fav at our place as well. Beautiful pictures and nice set up too.

      Reply
    5. Pavani says

      May 03, 2016 at 1:41 pm

      Amazing clicks Usha and perfect pick for the letter Y. Coconut laddoos turned out great.

      Reply
    6. sapana behl says

      May 02, 2016 at 12:57 pm

      Dry coconut rava ladoo looks mouth watering Usha.I love sweets and can have as many as I can.This is surely going in my bookmarks to try.

      Reply
    7. srividhya says

      April 29, 2016 at 10:23 pm

      no yam no yellow.. great man.. amazing recipes and amazing clicks

      Reply
    8. Suma Gandlur says

      April 29, 2016 at 4:05 pm

      Laddulu chala bagunnayi, Usha. My mouth is watering looking at those images.
      Though dry coconut is not used traditionally in this recipe, who said we shouldn't when it tastes good as well. Right? :))

      Reply
    9. Priya Suresh says

      April 29, 2016 at 11:55 am

      Omg, this cuties looks absolutely adorable and very tempting, you have rolled them prefectly. Feel like having some rite now.

      Reply
    10. Gayathri Kumar says

      April 29, 2016 at 8:39 am

      We don't get dry coconut here and so I have never used it in making ladoos. Your pictures are so good and the ladoos look so tempting..

      Reply
    11. Srivalli says

      April 29, 2016 at 7:17 am

      Wow those pictures are stunning Usha..I have always used fresh coconut though I know Amma uses copra as well...your laddoos are surely worth all the ghee it takes in..:)

      Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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