Suji/Rawa Laddoo do not have too much butter, they are easy to make, no sugar syrup to work with and very hearty in taste. You just can’t keep your hands off these.
|Preparation Time:||30 minutes|
|Fine Suji/Rawa (semolina)||2 cups|
|Raw Dry Coconut Powder||3/4 cup|
|Powdered Almonds and Cashews||3/4 cups|
|Full Cream Milk||5-6 oz|
|Small cardamom (choti elaichi)||1|
|Kishmish (raisins) (optional)||1/2 cup|
- In a frying pan, melt butter and add rawa or suji.
- Saute on a low to medium flame till suji is very fragrant. Don’t short change this process.
- Once rawa is roasted, add coconut, cashew and/or almond powder and roast some more (1-2 min).
- Then add sugar, cardamom powder and raisins. Incorporate well. Use fine sugar only, otherwise grind it before adding to the mixture.
- Remove from stove. Add milk and incorporate well.
- Keep a big bowl of cool water, soak your hands in it and then make laddoos. Keep the mixture somewhat hot so that laddoos bind well. If the mixture becomes too dry, add a little more milk.
- If you don’t like this last part, you can fill laddoo mixture in small muffin tray while the mixture is still hot.
- Let it cool for an hour and then take them out. Suji/Rawa Laddoo are ready.
- I roast the rawa more so the laddoos don’t look white but the smell and taste makes up for the looks.
- These can be stored in pantry for a long time.