Ingredients
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60 grams grated fresh coconut (or frozen unsweetened coconut)
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6 tablespoons ghee
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300 gramscoarse rawa/suji (semolina flour)
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½ teaspoon ground green cardamom
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2 tablespoons raisins
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375 grams sugar
Directions
Steps
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1
Done
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Place a nonstick wok over medium heat. Let it heat for 2 minutes, then lower the heat to low, add the coconut, and cook for 6 minutes or until reddish brown. Transfer to a bowl and set aside. |
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2
Done
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Put the ghee in the same hot wok over low heat. Add the semolina and cook for 15 minutes or until lightly browned. Remove from the heat, add the browned coconut, and stir well. |
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3
Done
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Add the cardamom and stir well. Reserve a few raisins for garnish and stir the rest into the semolina mixture. |
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4
Done
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Place a nonstick saucepan over medium heat. Add the sugar and ¾ cup (150 ml) water, and cook until a syrup of one-string consistency is formed |
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5
Done
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Add the semolina mixture and stir well. Cover and remove from the heat; set aside for 15 minutes or until the mixture cools a little. |
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6
Done
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Grease your palms with a little ghee, take a little of the semolina mixture into your palms and shape into a round ball. Decorate each ball with a raisin. Repeat with the remaining semolina mixture and raisins. |
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7
Done
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When the laddoos are completely cooled, store in an airtight container for up to 2 days. |
