My mom makes these ladoos for all the festivals and happy occasions at home. When I was a kid, I used to scoop out spoon after spoon even before the ladoos are rolled. After all, some has to check the taste, right? J.
Semolina – 4 cups
Sugar – 4 cups
Water – 3 & ½ cups
Cardomom pods – 6-7
Cashews – 10 -12
Raisins – 10 – 12
Ghee – 1 & ¼ cups
Milk – 6 tbsp
Heat ¼ cup ghee and fry the cashews & raisins till golden brown. Now add the semolina and roast for nearly five minutes. Keep this aside.
Now add the sugar and water to a heavy bottomed pan and bring to a boil. Boil till it turns to a syrup consistency. Switch off the flame and add the semolina mixture gradually to the sugar syrup. Keep stirring to avoid lumps. Crush the cardamom pods and add it to the mixture.
Once done, add the remaining ghee and leave it undisturbed for 3-4 hours. Now, boil the milk, add it to the mixture, mix well and roll into balls. Store in an airtight container and enjoy!
- Semolina tends to burn easily. Take care while roasting it.
- Keeping it undisturbed helps the semolina to soak in sugar syrup and ghee, which results in super soft ladoos.
- To test the sugar syrup consistency, if you take it in a ladle and drop from a height, the last few drops will be sticky and drop like oil/syrup.
Linking this to nupur's navratri recipes event, motions & emotions party event, cusine delight's festive treats of original Spotlight event page, spicing your life's kids delight, Dish it out – Sugar and Butter and Vardhini’s page, spicy foood's birthday party