- 3 Cups Rawa/Sooji (Semolina)
- 2 ½ Cups Sugar
- 1 Medium Coconut (Grated)
- 1 ¼ Cup Ghee
- 1 ¼ Cup Water
- 6 Pods of Green Cardamom (Peeled And Ground)
Prep: 10 minutes
Cooking: 60 minutes
- Put the rawa and ghee in a thick bottomed vessel or kadhai and roast on a medium flame till it just turns brown.
- At this point add in the grated coconut and continue roasting till the mixture is heated through.
- In a separate thick bottomed vessel mix the sugar and water and bring to boil.
- Simmer till the syrup till it is of one string consistency (refer notes).
- Mix in the cardamom powder. Add the rawa coconut mixture to the sugar syrup.
- Mix thoroughly and keep aside. Keep stirring the mixture every 2 – 3 hours.
- It can take anywhere between 12 to 24 hrs or the mixture to have fluffed up to the right consistency. This depends on the ambient climate.
- Once the mixture is completely fluffed up, soaked all the syrup and is relatively dry it’s time to make the ladoos.
- Take a small amount of mixture between your palms and roll tightly to form the ladoo.
- Store in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 8-10 days.
- Check the consistency of the syrup by taking a few drops of the syrup in a small bowl and cool it down. Then, with the help of your thumb and forefinger, stick the syrup in between them to find out its consistency. If a single small thread is formed, then it means your one-string syrup is ready.