10-Minute Laddos
Whoever thought they need hours to make laddoos haven’t tried these.
Ingredients
- 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
Instructions
- 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 cardamom 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.
Notes
- 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.