Recipe of Ultimate 🍚Sooji Ladoo🍚 (rava or semolina ladoo or balls)

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, 🍚sooji ladoo🍚 (rava or semolina ladoo or balls). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

🍚Sooji Ladoo🍚 (rava or semolina ladoo or balls) is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. 🍚Sooji Ladoo🍚 (rava or semolina ladoo or balls) is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have 🍚sooji ladoo🍚 (rava or semolina ladoo or balls) using 8 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make 🍚Sooji Ladoo🍚

(rava or semolina ladoo or balls):

1. Prepare 150 g semolina
2. Take 200 g sugar
3. Prepare 1 tbsp sliced almond
4. Get 1 tbsp sliced pistachio
5. Take 1 tbsp raisins
6. Make ready 3 tbsp coconut
7. Make ready 100 ml lukewarm milk
8. Get 4 tsp melted ghee

Steps to make 🍚Sooji Ladoo🍚

(rava or semolina ladoo or balls):

1. Heat 2 tsp of ghee in a pan and fry the nuts and raisins for about a minute. - - Remove the nuts and raisins from the ghee with a slotted spoon. Add the coconut into the pan and fry until brown.
2. Remove the browned coconut from the pan with a slotted spoon and add it to the nuts and raisins. - Add the remaining 2 tsp of ghee into the pan and fry the semolina on a very low heat for about 5-6 minutes until light brown.
3. Add the cooked semolina to the nuts and raisins together. when the mixture is little warm add the sugar and Mix well. - - Add warm milk and mix it 1 tsp at a time into the mixture until you achieve a dough which can be formed into balls. You will probably need between 10 and 12 tsp. - Form the ladoo balls and leave to set for about an hour before serving.😊
4. #Tip - - Be sure to cook the semolina over a low heat. It should not burn but be cooked enough to start releasing its aroma.

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