Sooji Nariyal Ladoo

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Tempting Sooji Ke Ladoo are super easy to make anytime sweet and with Coconut they turn out delicious.These are soft from inside but crisp from outside.

Ingredients:-  ( Serves 13 )

  • 1 cup Semolina / Sooji
  • 1 tbsp less 1/2 cup powdered Sugar / Pisi Cheeni
  • 1/4 cup Milk powder / Sukha Doodh powder
  • 1/4 cup melted Clarified butter / Desi Ghee ( Total used )
  • 1/4 cup Milk / Doodh
  • 1 tbsp chopped Almonds / Badam
  • 1 tbsp chopped Pistachio / Pista
  • 1 tbsp Raisin / Kishmish
  • 1/4 cup desiccated coconut / Sukha Nariyal chura
  • 1/2 tsp green Cardamom powder / Hari Elaechi powder

Method:-

  1. In a Kadai add 1 tablespoons Ghee.When the Ghee gets slightly warm keeping heat low add chopped Almonds,Raisin and Pistachio.
  2. Sauté just for 2 minutes and then add desiccated Coconut,Sauté for 20-25 seconds and then over it drop Semolina.
  3. Continue stirring on low heat and keep on adding about a tablespoon of Ghee intermittently to maintain a low temperature of the semolina.
  4. Within 10-12 minutes Semolina gets nicely roasted ,now add Sugar powder and Milk powder.
  5. Continue stirring on low for just 2-3 minutes more, then add to the mix Milk at room temperature,give it a stir it will take you a minute.
  6. Switch off the stove.Keep the Kadai covered for about 10 minutes to let the Suji absorb all the moisture.
  7. Next add Cardamom powder and finally again giving it a mix.
  8. When still warm start making the Laddu.
  9. You can store Laddu ‘s for a week in fridge.

Tips :-

  • If the Semolina gets too hot it will start getting brown in colour which we don’t want,to keep its temperature low we add room temperature Ghee.
  • Milk powder will help to make Suji Laddu white in colour.
  • If the Suji mix completely comes down to room temperature you won’t be able to make Laddu’s.You can fix this by warming it again on low.
  • If still you are feeling difficultly in forming Ladoo’ s wet you palm, job will get a little easy.
  • The mix should have good quantity of Ghee to form Laddu.
  • If you don’t have a measuring cup use any cup in your kitchen to measure Suji and based on the same cup match other measurements.

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