Prep 45 mins
Cook 10 mins
This is from today's Thursday magazine. It was submitted by Lakshmi Shankar. She's got magic in her fingers!
- 4 cups semolina (known as "suji" in Hindi)
- 4 cups sugar
- 1⁄2 cup cashews
- 1 -1 1⁄2 cup ghee
- 1 1⁄2 teaspoons cardamom powder
- 1 cup desiccated coconut
- In a heavy based pan, fry the semolina on medium heat till it turns pinkish in colour.
- Cool it.
- Grind it to a powder in a mixer/blender.
- Grind the sugar as well in the mixer/blender to a powder.
- In a pan, pour 1 tbsp.
- of ghee and in this ghee, once its hot, fry the cashews till they turn pink in colour.
- Now get hold of a deep bowl.
- In this, add the powdered sugar, powdered semolina, cardamom powder and broken cashewnuts.
- Mix well.
- Now heat the remaining ghee in a broad heavy based pan.
- Once the ghee is hot, remove from heat and pour it into the bowl containing the remaining ingredients.
- Mix well with the aid of a spatula.
- Greas your palms with some ghee.
- Now start making lemon sized balls (ladoos) when the mixture is still warm.
- It might be too hot for some, but, at the end, you will say for sure,"No pain, no gain", so do it!
- Once the balls are made, roll them in the coconut.
- For adding a touch of creativity especially if these are treats for kiddos, then, you can colour the coconut with a drop of pink/yellow food colouring.
- Now, sit back, and relax.
- Have a ladoo now, will you!
- Oh and you have to store these in an airtight container!