Another nostalgic sweet. Growing up in India, we always used to make this on Dec. 22nd night as the next day being mom’s birthday. So no cake ever on mom’s birthday. Always these delicious ladoos. Here I have tried to stay true to mom’s recipe as hers is the BEST recipe and she used to make these for so many family members. I didn’t want to go any other directions when I make this. And again, I also make these on Dec.22nd to relive the memory of those childhood days.
Here’s how I made it
2 cups Semolina(Rawa)
1.5 cups or to taste powdered sugar
1.5 cups melted ghee(clarified butter)
1 tbsp ground cardamoms
Chopped nuts, optional
Poppy seeds for garnish, optional
Oil for frying
Take semolina in a bowl, add water, a pinch of salt and make stiff dough.
Now make small balls out of it and deep fry them in hot oil.
Let the balls cool down.
Break the balls in small pieces and powder them in blender
Let the powder cool down completely for about an hour.
Now add dried fruits and nuts if using, cardamom powder and powdered sugar.
Add melted ghee little by little until everything comes together and you can form a nice ball.
Now start making balls and roll them in poppy seeds.
Store in airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.