Semolina Coconut Laddu

Though most Indians have been moving with the times and now baking cookies, biscuits and cakes for Deepavali and Tamil New Year, there are still some traditional sweets that are easy to do, exotic, exceptionally tasty and all-time favourite.  I am sharing one of my favourite traditional Indian sweet recipe here. Semolina Coconut Laddu is a yum treat.

100 g ghee or unsalted butter

80 g cashew nuts, cut into small bits

50 g fresh coconut, remove brown skin and cut coconut into small bits

50 g raisins

260 g fine semolina

10 cardamoms remove skin and pound the seeds and powder it

150 g icing sugar, sifted

A generous pinch of saffron soaked in 100 ml of intensely hot milk

METHOD

Heat ghee or butter and fry the cashew nuts and coconut chips until golden brown.  Drain from ghee and place into a mixing bowl.

Fry the raisins in the same ghee until it puffs up and place it into the mixing bowl.

Strain the ghee and keep aside.

In a separate pan, dry roast the semolina until fragrant and transfer to mixing bowl.

Add in the cardamom and icing sugar.  Stir to combine well.

Drizzle the ghee and sprinkle about half the hot saffron milk over the semolina. Use a spatula and mix everything until well combined. 

While the mixture is still warm, take portion of the mixture and press between your palms briefly and then roll it into balls tightly about the size of a small lime.

Leave to cool before storing it in an airtight container or wrapping in cellophane.

If you find the mixture too dry to shape into a ball, add the remaining saffron milk and mix.

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