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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat a pan and dry-roast the suji (semolina) on low flame for about 2 minutes until its rawness is gone. Do not brown it.
Remove the roasted suji from the pan and keep aside.
In the same pan, add milk, coconut powder, and sugar. Cook on low flame until the sugar melts completely.
Once the sugar has completely dissolved, add the roasted suji and mix well.
Add the suji only after the sugar has dissolved completely, because once the suji is added, the mixture will start to thicken and the sugar won't dissolve properly
Cook on low flame until the mixture becomes thick. It takes about about 3–5 minutes. The consistency should be thick enough to hold its shape but not too thick.
Remove from the heat and allow the mixture to cool completely.
In a plate take 3 to 4 tbsp of coconut powder
Take a small portion of the cooled mixture and roll it into a ball.
Roll each ladoo in the coconut powder and garnish with chopped dry fruits.
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Cook the entire recipe on low flame.
Do not over-roast the suji. Roast it only enough to remove its rawness.
Avoid over-roasting the suji, as it will darken and change the color of the ladoos.
Add the roasted suji only after the sugar has completely dissolved.
Do not make the mixture too thick while cooking, as it will thicken further while cooling.
I would not suggest using fresh coconut because the texture and moisture content are different, and it will spoil more quickly.
Using jaggery or coconut sugar will alter the taste, texture, and color of ladoos.
I'm Manisha Saxena from India, a passionate home cook with over 23 years of experience in cooking. While I can prepare a variety of cuisines, my true expertise and love lie in North Indian cuisine, my culinary roots. Over the years, cooking has taught me that delicious food is not just about following a recipe, it's about understanding the little details, techniques and basics that can completely transform a dish. I have also recently started exploring and creating dishes using millets, bringing a traditional ingredient into everyday cooking in interesting ways. My hands-on experience, dedication and passion have helped me develop and enhance my culinary skills and deep understanding of food. Through my recipes, I want to share not just how to cook, but also teach minute details, tips and techniques that can turn even the simplest dish into something truly delicious. I will also share the health and nutritional benefits, along with the approximate calorie content, of each dish I create
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