Simple Way to Prepare Homemade 🍚Sooji Ladoo🍚 (rava or semolina ladoo or balls)

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, 🍚sooji ladoo🍚 (rava or semolina ladoo or balls). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

🍚Sooji Ladoo🍚 (rava or semolina ladoo or balls) is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. 🍚Sooji Ladoo🍚 (rava or semolina ladoo or balls) is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook 🍚sooji ladoo🍚 (rava or semolina ladoo or balls) using 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make 🍚Sooji Ladoo🍚

(rava or semolina ladoo or balls):

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

Instructions 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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