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17 May 2014,10:25 by
D.Sumithra

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COCONUT SUJI LADDOO

Makes :
40 pieces

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Dry roast semolina in a kadhai on medium heat for 2 minutes.
  • Add ghee and cook for about 4 minutes till semolina is slightly brown and gives a cooked aroma.
  • Add the milk and mix well. Remove from heat. Keep aside.
  • In a separate pan, Add water and sugar. Cook on medium heat to 1 string syrup. This takes about 5 minutes after the boil.
  • Pour this syrup on the semolina mixture and mix.
  • Add coconut and cardamom powder and mix again. Cool slightly. When still warm make laddoos. Roll in desiccated coconut to coat. Dot with soaked saffron and sprinkle pistachio. Serve.

 

INGREDIENTS

  • 600 grams semolina
  • 100 grams ghee
  • 200 ml milk
  • 400 grams sugar
  • 400 grams desiccated coconut
  • 6 green cardamom seeds - crushed

To Coat

  • 100 grams desiccated coconut
  • ¼ teaspoon saffron- soaked in 1 tablespoon hot water
  • 1 teaspoon green pistachios-shredded

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