Suji Nariyal Laddoo

By Rashmi Jha

Printable version (Adobe Acrobat Reader required)

Ingredients:

• 4 katori (small bowl) suji (semolina)
• 3½ katori sugar
• 1 fresh grated coconut
• 1½ katori ghee
• 1½ katori water
• Elaichi (cardamom) powder
• Almonds, pistachios, cashews thinly sliced
• Resins

Method:

1. Take ghee in a pan and add Suji to it. Roast on low flame till pink.
2. Add grated coconut to it and roast for more 2-3 mins.
3. Now in different vessel take the water and add sugar to it.
4. Boil till sugar melts and forms a sticky solution. (To make chashni)
5. Once done, close the stove and immediately add the suji-coconut mix to it.
6. Add elaichi powder and sliced nuts, resins to it.
7. Mix all and keep mixing at regular intervals till it comes to a semi solid state.
8. It takes 2-3 hours to come to a state where you can make laddoos of the mix.
9. Once in proper state make laddoos.
10. Alternately, you can also roll the mix in a greased plate and cut it into square pieces once set.

Shelf Time - one week outside. Can refrigerate up to a month.

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