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  • Sooji Nariyal Laddu (Semolina Coconut Laddu)

Sooji Nariyal Laddu (Semolina Coconut Laddu)

Posted on Apr 19th, 2008
by Mita
Categories:
  • Indian Sweets (Mithai)
  • Maharashtrian

1 cup fine sooji,
1 cup khoya,
1 cup fresh grated coconut,
1 cup fine sugar,
2-3 tbsp ghee (homemade unsalted butter),
1 tsp elaichi powder (green cardamom powder),
Raisins or chopped dry fruits as per choice
Desicated coconut to coat.

Method:
Heat a non-stick pan, add ghee and when it melts add sooji. Roast sooji on a low flame stirring continously till it turns fragrant. Be careful while roasting sooji, stir continously on a lower flame else it will burn. When done remove from heat. Now add khoya to the same pan, mix and cook for 3-4 minutes. Then add fresh coconut, mix well and cook for 2 minutes. Now add the sugar and keep mixing till it is dissolved in the mixture. After 3 minutes add sooji, elaichi powder and chopped dry fruits and mix well. Remove from heat and cool as room temperature. Spread dessicated coconut in a plate. Now prepare small laddus of the roll them into the desicated coconut and serve.

NOTE:
These laddus are eaten fresh, cannot be stored for more than 2-3 days since it has khoya and fresh coconut. Store them in air-tight container in a refrigerator for 2-3 days.

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Mita

Mita Jadhav has been cooking different recipes for over 30 years now and has been sharing all those wonderful recipes with us. Glad you share you recipes with us.

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Minal is a designer, mother, cook, writer, dancer, enthusiast and a creative soul. Early on, she took cooking as a passion but now cooking for her kids and her family is a challenge which she has accepted :) In her world, cooking isn’t just perfection but a loving effort to make her family and friends enjoy her food. Join her in her journey of cooking on foodatarian.

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