Presenting the traditional semolina pudding in laddoo form, I am pretty sure that you will enjoy making them for Maha Shivratree. Garnished with flaked almonds, toasted coconut and raisins, these laddoos are subtly flavoured with cinnamon and cardamom, my two favourite sweet spices. You will only need one pan for this quick and easy recipe which is well within the range of any novice cook and the best thing about it is that you can easily adjust the ratio of coconut, sugar, nuts and dried fruit until the proportions are just right for you.
LADDOO GREO/ SEMOLINA LADDOO
1 cup fine semolina/greo
1/3 cup raisins or sultanas
1/3 cup coconut flakes
1/3 cup almond flakes
1 tablespoon ghee or butter
1/3 cup caster sugar
1/3 cup milk powder
1 2/3 cups cold water
1/2 teaspoon cinnamon
1/8 teaspoon cardamom
- In a heavy pan, roast semolina until it turns few shades darker. Stir regularly as it can scorch easily. Remove from heat.
- Melt ghee or butter in the same pan over low heat. Add raisins and cook until plump, then add the coconut and almonds.
- Cook until lightly browned and fragrant. Add milk powder, sugar, spices and water to the mixture and bring it to the boil.
- Carefully add the semolina and stir it vigorously until it absorbs all the liquid and no longer sticks to the sides of the pan.
- Remove pan from heat and cool slightly. Shape the mixture into lemon-sized balls. Makes about twenty semolina laddoos.