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Coconut Ladoos
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Posted by:jrt
Common snack in the Jewish community of India, particularly in Maharashtrian homes in western India. Cook times need confirmation. For more information, visit www.jewsofindia.com.
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Ingredients
2 cups fine semolina (fine cracked wheat)
1 ½ cups fine grain sugar
1 finely grated coconut
7-8 cardamoms, finely ground
25 grams raisins, washed and dried
25 grams small pieces of cashew nuts
¼ cup cold milk
Directions
- Roast the grated coconut slightly in a non-stick pan. Remove to a large plate and leave to cool.
- Heat the non stick pan again on a medium flame. Add small amount of butter or ghee to a non-stick pan heated to medium.
- Add semolina, and stir often until the semolina is golden in color.
- Pour semolina into a large plate and mix it well with the sugar, coconut, cardamom powder, raisins and cashew nut pieces.
- Add the milk and continue mixing thoroughly.
- Roll the ladoos with wet hands about the size of a golf ball while the mixture is still hot.
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