Ingredients
- 1 cup semolina
- 1/2 cup shredded coconut (I didn’t use this)
- 1/2 cup fine sugar (Original recipe uses 1 cup)
- 1/4 cup Ghee/butter
- 2– 3 tbsp milk or 2-3 tbsp of ghee/butter (To bring it all together)
- 1 pinch of cardamom powder
- 10 cashew nuts – halved
- 1 tbsp almond nibs
- 12 raisins
Instructions
- Melt the ghee/butter in a non-stick pan.
- Fry the cashew nuts, almonds and raisins till lightly golden. Raisins should puffed up.
- Add the semolina and until you get a nice aroma.
- Mix in shredded coconut, if using.
- Add in sugar and a pinch of the cardamom powder.
- Mix well on low heat for 30 seconds.
- Add in milk if using. If not, add more ghee to bring the mixture together. (See notes)
- Remove pan from stove.
- While the mixture is still warm, take a small quantity of the mixture and roll it into balls.
- Store in an air tight container.
Notes
After frying the nuts, raisins and semolina, you have to add some kind of liquid to bring it all together. You can either use 2-3 tbsp of ghee or 2-3 tbsp of milk.
If you are using ghee, you can store these ladoos for 2-3 weeks. Using milk would shorten the shelf life of these sweets though.
- Category: Dessert
- Cuisine: Indian