Diwali reminds of crackers and sweets. I remeber the days when i would go shopping with my dad to buy crackers for me and my brother. I count my sparkles 10 times or more to make sure, my brother has not taken them. I love to go shopping with my dad, he used to talk about his work and he is extremely hilarious, i really miss those days. When i go to India, i urge my dad to take me shopping with him.
Here is a sweet recipe for all my viewers.
- 1 cup fine Semolina aka soojji (Bombai Rawa)
- 1 cup fine Sugar (if you have fine sugar like in US, don’t need to grind it. Other wise grind it)
- 1 cup Grated Fresh Coconut (frozen fresh shredded coconut also works good as long as it is thawed to room temp)
- 5 Cardamoms (open the pod and powder the seeds)
- small piece of Edible Camphor or Pachha Karpuram powdered (Optional)
- few Raisins
- few Cashew Nuts
- Ghee – 1tsp
- Milk For Binding Laddoos (I used ¼ cup)
- Heat 1 tbsp of ghee in a pan and fry semolina on low flame with constant stirring or sauteing until you smell nice aroma from ravva. Take this into a wide dish.
- Fry the grated coconut in the pan till dry.
- In a wide dish, add fried semolina, fried grated coconut, sugar and mix them well.
- Add powdered cardamom and camphor (optional) to the above mixture.
- Heat 1 tsp of ghee in a pan and fry raisins, when fried they puff up, Take care not to over fry which would spoil the taste. Remove the raisins and fry cashew nut pieces in the same ghee till golden brown.
- Add the fried raisins and cashew nut pieces to the semolina mixture and mix well.
- Add small quantity of milk to the mixture and mix (1 tbsp of milk at a time).
- Take a fistful of the wet mixture and make laddoos. Add milk in small quantities only as and when required. Note- If you add the milk all at once, the mixture would become soggy and you can’t make laddoos. Go little at a time.
- Arrange laddoos in a plate side by side to dry and enjoy these mouth watering laddoos.