Sooji or Semolina Ladoos Made with Jaggary instead of Sugar they have a heady mix of spices like Nutmeg, Cardamon and Poppy seeds whic complioment the taste of Jaggary
Rawa-Nariyal Ladoos are the go to recipes at the time of festivals. They are scrumptious with a slight grainy texture due to the rawa/semolina or Sooji and the Coconut. We have made this recipe with the goodness of jaggary. It contains the winning combination of jaggary, ghee and spices like poppy seeds and cardamon and nut meg which compliment the taste of jaggary excellently.
They take something like 40-45 min to make. Make them and take along while visiting friends instead of store brought mithai and impress them. Or make them for festival menu.
They taste better the next day as all the spices release their aromas. Make them and let us know your feedback by dropping a comment below
RAWA-NARIYAL LADOOS
Portion Size : ( 20-25 Ladoos)
Cook Time : 45 min
Prep Time : 10 min
Ingredients
· RAWA/ SEMOLINA 500G
· COCONUT SHREDDED 1.5 C
· MILK 1.5 c
· JAGGARY 1.5 C
· GHEE/CLARIFIED BUTTER 1 1/4C
· POPPY SEEDS 1 TSP
· NUTMEG 1 TSP
· CASHEWS 20-25
· RAISINS 20-25
· CARDAMON PODs 10-12
· SUGAR 2 TBSP
· MILK POWDER 1/4 C
Instructions
Step 1
Heat an Iron wok and melt 1 C of Ghee or clarified butter in it. When the butter melts add the Rawa/Semolina (barik or small grained) to the Ghee, now mix the Rawa and the Ghee together so that the Rawa is coated with Ghee.
Step 2
Be sure to keep the flame on Sim as the you roast Rawa .Remember to keep Keep the flame low sauté for 20-25 min. Keep stirring in between.
Step 3
Now after the stipulated time the rawa changes color becomes golden brown and gives out an aroma. That is when it is done Now add 1.5 C of milk( full cream)
And mix well and keep covered and shut off the gas.
Step 4
The rawa gets cooked and softens due to the moisture so your Ladoos have a lovely texture.
Roast the poppy seeds on dry pan for 4-5 min low heat till it turns golden brown keep aside to cool
Step 5
· Now in the same pan add ½ TBSP of ghee, shallow fry the raisin and cashews.
· De-Shell the Cardamon and keep the pods
Step 6
Once the Poppy Seeds cool down add them to a mixer jar a along with 2 tbsp of sugar and the Cardamon Pods. Grind into a coarse Mixture.
Step 7
Now in same pan add ¼ c of ghee and sauté the shredded coconut for 5-7
Now add the jaggary to the coconut along with the ground Spices
Mix well. Now add Milk Powder ¼ C or heavy Cream/Malai if you have some. Shut off the gas and now add Coconut mix to the rawa mix. Heat on low flame till the mixtures are evenly distributed.
Step 8
Now add the raisin and some of the cashews. Now again Keep Covered and switch off gas let it rest for 15-20 min
Step 9
Now uncover and start rolling out the Ladoos while mixture is still hot So that the Ladoos keep shape when the jaggary cools down.
For decoration add a cashew to every Ladoo. I sometimes add Everest Milk Masala also.
perfect ladoos