Easy Semolina Ladoos

Monday, October 26, 2015

The other day while having my me-time with tea and some salted biscuits, my mind slipped through and walked down the memory lane of my childhood days. The time when we used to celebrate Diwali with neighbours, play with them, eat what they share and the whole night of bursting crackers. How my sister and I eagerly waited for our neighbour friends to show up with a thali (plate) of assorted sweets and savoury mixtures, and we wait for them to leave to fight over it. 

Over the years, honestly I have not 'celebrated' but rather enjoyed the day off from work relaxing. The last Diwali that I witnessed was back in Bangalore a couple of years ago, I went up to the terrace to watch the city glow and had this same kinda moment of drifting in the memory. Signs of getting old? And here I am in Yanbu, getting the vibes of the festival through blog posts with mouth watering images of sweets. By the time I was done with the tea, I resolved to make some quick ladoos to bite into and get back to the good old days.

Semolina/Rava is my favourite choice when I need to make a quick dessert or breakfast. I am sucker for upma/upid and the chow chow bath, that just melts in your mouth. I thought I will share this easy recipe so you too can indulge.



You will need:


1 cup fine semolina
1/2 cup sweetened condensed milk
1/4 cup desiccated coconut
3/4 cup milk - roughly 12 tbsp
2 tbsp clarified butter (ghee)
8 to 10 cashews chopped
1 tbsp raisins
1/2 tsp cardamom powder

Instructions:

  1. Heat the 2 tbsp of clarified butter in a deep pan
  2. Add 1 cup of semolina and 8 to 10 chopped cashews
  3. Roast the semolina on a low flame till the it becomes fragrant and changes its color to light golden. Be careful not to brown the mixture. Keep stirring for about 8 to 10 minutes.
  4. Add the 1/4 cup desiccated coconut and mix
  5. Add 1/2 cup condensed milk and mix until combined
  6. Add cardamom powder, raisins and stir again
  7. Add milk in parts and keep on stirring
  8. Remove the pan from fire when the milk is absorbed and the mixture leaves the sides of the pan/pot
  9. Grease your palms with ghee and form ladoos (ball shaped), while the mixture is still hot and you can handle the heat
  10. You can store them in an air-tight box (if  you have any left) 
Do you have any easier way of making these ladoos? 

You'll Also Love These

1 Thoughts

Share your thoughts, I would love to know more..

Gallery

my photos on tastespotting
my foodgawker gallery