Namaste beautiful people! Diwali, the brightest of all Hindu celebrations is fast approaching. It is definitely a festival that is close to my heart. <3
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Prior to moving to this new house, I had an Indian neighbor for about 20 years and I always enjoyed seeing their house buzzing with activities a few days before Diwali. She would decorate the house with colorful Rangoli, fairy lights, and beautiful little lamps several days ahead of the celebration. Back then, the best part of Diwali for me was to receive a platter of Indian sweets every morning!!
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I have realized that nowadays, the Indians in Singapore tend to serve cookies more than Indian sweets. I guess coming from a multicultural and cosmopolitan country like Singapore, we tend to pick up the cuisines of other races too. Instead of ladoos and gulab jamun, I am often treated to goodies like pineapple tarts and makmur during Diwali.
Even though I cherish the mentioned goodies, I am a massive fan of Indian sweets, so bring back the ladoos, please! I stay away from making my own as these sweets are mostly high in sugar and ghee content. However, it is okay to indulge once in a while and Diwali is the perfect time to do so!
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I shared this recipe a few years back but I have also made a video this time around. Suji/Rava means semolina and Laddo mean small balls. If I were to do a literal translation, these would be called Semolina balls. Suji Ladoo – Semolina Ladoo is a delicious sweet that is made from semolina, ghee, and sugar. You can also add cashew nuts, raisins, and almonds.
These were made with ghee, so they have a good shelf life and can be stored at room temperature for a while. You can also use milk instead of ghee to bind the ladoos but they would have to be stored in the fridge plus ladoos made with milk tend to have a slightly different texture.
These Suji Ladoo are delicious, aromatic and have a melt-in-the-mouth texture with a slight crunch. It is the season of lights and what better way than to watch the colorful lights and enjoy a few of these ladoos! They are really easy to make, using easily available pantry ingredients, so make sure to try your hands at these. Make a double batch and share it with your Indian neighbors! I bet they would be thrilled!
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Happy Diwali–Deepavali to all our Hindu readers. May the festival of lights brings you health, happiness and prosperity. ❤️
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Suji Ladoo - Semolina Ladoo
Prep time
Cook time
Total time
Author: Maya Kitchenette
Serves: 20
Ingredients
- 2 cups Semolina
- 1 cup icing sugar
- ½ cup desiccated coconut
- ½ cup ghee
- 3 cardamom pods or ¼ tsp cardamom powder
- 15 raisins
- 15 cashew nuts
Instructions
- If a pan, dry roast the semolina and desiccated coconut for a few minutes. Add the cardamom and continue roasting till the semolina develops a little color.
- If your semolina is not fine, give it a few pulses in the blender. It should be fine and not powdery. as we still wat the coarse texture.
- Once done, transfer to a bowl to cool down.
- Heat up ghee in a pan and fry cashew for 1-2 minutes.
- Add raisins and fry for a further 30 records. Turn off the heat.
- Add icing sugar to the semolina mixture and give it a good mix.
- Pour the hot ghee + cashew + raisins to the ladoo mixture.
- Stir with a spatula till well combine.
- Use your hand to give it a good mix.
- Take small portions of this mixture and form into balls. You will get about 20 ladoos with this recipe.
- If the mixture does not bind well, add a bit more ghee/milk.
- Store the ladoos in an air tight container.
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