Ingredients:
500 gms Sooji/ Rava/ Semolina (coarse variety)
6 tbsps ghee (see recipe below)
300 gms sugar
500 ml milk (full cream)
3/4 cup mixture of cashews (coarsely chopped ) and whole raisins/ sultanas
Procedure:
1. Heat a deep pan on a medium flame and when hot add the ghee. When it melts, add the cashews and rasins and fry for 2-3 minutes. Drain with a slotted spoon and remove onto paper towels.
2. Keep aside for later.
3. In the same ghee, add the Sooji and mix well.
4. Roast the Sooji (stirring frequently) till it begins to turn a very light golden color and give off a faint aroma.
5. Add the sugar and mix well.
6. Now gently add the milk, stirring all the while to prevent lumps from forming. If any do form, make sure to break them with the back of the stirring spoon so you get a smooth paste-like consistency. Cook the mixture till it is thick and begins to come away from the sides of the pan.
7. Add the nuts and raisins now and mix well. Turn off the fire and allow the mixture to cool till you are able to comfortably handle it.
8. Now form the mixture, a little at a time, into lime-sized balls (Laddoos). Press gently but firmly with lightly greased palms to ensure they have no cracks and are firm and smooth.
9. Arrange the Laddoos on a lightly greased platter as you prepare.
10. The Laddoos will become firmer if left alone for approximately half an hour. They are now ready to serve or store for later. Keep in an airtight container for upto 1 week
500 gms Sooji/ Rava/ Semolina (coarse variety)
6 tbsps ghee (see recipe below)
300 gms sugar
500 ml milk (full cream)
3/4 cup mixture of cashews (coarsely chopped ) and whole raisins/ sultanas
Procedure:
1. Heat a deep pan on a medium flame and when hot add the ghee. When it melts, add the cashews and rasins and fry for 2-3 minutes. Drain with a slotted spoon and remove onto paper towels.
2. Keep aside for later.
3. In the same ghee, add the Sooji and mix well.
4. Roast the Sooji (stirring frequently) till it begins to turn a very light golden color and give off a faint aroma.
5. Add the sugar and mix well.
6. Now gently add the milk, stirring all the while to prevent lumps from forming. If any do form, make sure to break them with the back of the stirring spoon so you get a smooth paste-like consistency. Cook the mixture till it is thick and begins to come away from the sides of the pan.
7. Add the nuts and raisins now and mix well. Turn off the fire and allow the mixture to cool till you are able to comfortably handle it.
8. Now form the mixture, a little at a time, into lime-sized balls (Laddoos). Press gently but firmly with lightly greased palms to ensure they have no cracks and are firm and smooth.
9. Arrange the Laddoos on a lightly greased platter as you prepare.
10. The Laddoos will become firmer if left alone for approximately half an hour. They are now ready to serve or store for later. Keep in an airtight container for upto 1 week
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