Nobody would believe you made these in 10 minutes. Packed in a beautiful box, these make a great gift too. Also a big hit at kids’ parties (okay, adults too).
Diwali is around the corner. You might be seeing an influx of decadent sweets and desserts all over the internet. What you may think is “This looks so good, but I do not have hours to make this”. For these laddoos, all you need is 10 minutes and a handful of ingredients.
The Key to 10-Minute Laddoos
The most important component to make these laddoos in 10 minutes is having roasted semolina (sooji) on hand. I always have that since I store my semolina only after I roast it. It does not only saves huge amount of time while cooking, but also prevents it from turning rancid.
If you do not have roasted semolina on hand, you will need 10-12 more minutes for this recipe. Just take a heave based pan and dry roast your semolina on low heat, stirring from time to time. It is done when the color gets darker and it starts to smell roasted.
Semolina From German Grocery Stores?
You don’t have to make a trip to Indian store to buy semolina. It is available at most Grocery stores in Germany by the name Grieß. There are two variations- Hartweizen-Grieß and Weichweizen-Grieß. The Hartweizen version is the one to use for this recipe.
How Long Could These Laddoos be Stored?
Stored in an airtight container, these laddoos last a good week in the fridge. They are super freezer-friendly too. You can freeze these for up to 6 weeks. Just take care to use a completely dry and clean container and avoid contact with contaminated (wet/dirty) hands.
Looking for more dessert ideas?
Here are some inspirations for you
- 50 grams (1/4 cup) ghee
- 75 grams (1/2 cup) mixed nuts (chopped) I used cashews, almonds and pistachio
- 40 grams (1/4 cup) raisins
- 15 grams (1/4 cup) shredded coconut
- 100 grams (1 cup) roasted semolina (Hartweizen-Grieß)
- 100 grams (1 cup) raw (unrefined) sugar (Rohrzucker)
- ½ tsp cardamom powder
- 100 ml warm water
- Put a pan on medium heat and add the ghee. Once it’s hot, add the chopped mixed nuts and toast, stirring continuously, until lightly golden.
- Turn heat on low. Add the raisins and shredded coconut and toast for a minute.
- Add the roasted semolina, raw sugar and coriander powder. Mix to combine everything together.
- Add the warm water gradually while mixing. Once combined, stir and cook for 2 minutes. Then take off heat and transfer to a bowl to let it cool down slightly.
- Once it’s cool enough to handle (but not completely cooled down), take a small portion on your palm and form into small balls (laddoos). They will be soft at this point but once they cool down, they will be nice and firm.
- You can make these in big batches and freeze for later consumption. These last for up to a week in the fridge and up to 6 weeks in the freezer. Store in an airtight container.
- If you do not have roasted semolina at hand, follow these directions. Take a heavy bottomed pan. Add semolina and dry roast it on low heat, stirring occasionally. It will take about 10-12 minutes. Once the color has somewhat darkened and it starts to smell roasted, turn off heat and immediately remove it from the pan.
- Do not wait for the mixture to completely cool off before you form the laddoos. It should still be warm, but cool enough to handle. If the mixture gets too cold, it will be difficult to form laddoos. The laddoos firm up once they further cool down.