Vegan Raghavdas Laddoo A.K.A. Semolina Coconut Balls
An integral part of all Indian festivals and special occasions, as I was growing up were the luscious food preparations and sweet dishes. “Laddoo” balls, are a hot favourite usually made with a flour base mixed with sugar and clarified butter. Additions like nuts, raisins, dates were favoured. Flavourings such as, Green Cardamom Pods, Cloves, Saffron threads are freshly roasted and hand pounded before adding to the mixture.
This quick vegan “Laddoo” version uses coconut oil in place of dairy and Xylitol is substituted for sugar. This recipe, assembles quickly in the microwave eliminating the long arduous roasting of semolina and uses dessicated coconut. These are a favourite with my coconut loving family and great to share. My mother used to make these every year for “Ganpati” the Hindu elephant headed God’s birthday festival.
- Fine Semolina – 2 cups
- Xylitol, powdered – ¾ cup ( Increase to 1 cup if a sweeter version is preferred)
- Coconut Oil – 3 tablespoons
- Dessicated Coconut – ¾ cup
- Cloves, roasted and powdered – 8 to 10
- Golden Raisins, sliced finely – 12 to 15
- Warm Water – 2 tablespoons
- In a large microwave safe bowl, add the semolina and coconut oil.
- Cook for 2 minutes on high before stirring the mixture.
- Add the raisin pieces and cook for another 3 minutes, stopping to stir at 1 minute intervals.
- Take the semolina – coconut oil – raisin mixture out of the microwave and mix in the powdered Xylitol and cloves.
- Mix well and add the dessicated coconut.
- Stir in the warm water to bring the mixture together into a dough like consistency.
- Take spoonfuls and roll into small lime sized balls while still warm. (This is a great time to get some help as the mixture hardens on cooling down and is harder to bind together into balls).
- Let the Laddoos cool for an hour or so, to set.
Store in an airtight box in the fridge for up to a week. Enjoy!