Semiya Ladoo

 

Ingredients:

Semiya - 150 g

Sugar - 100g

Milk - 100 ml

Water - 3/4 cup

Grated coconut - 3 tbsp

Cashews - Little

Raisins - Little

Elaichi powder - a pinch

Saffron strands - Little

Ghee - 4 tsp

Method:

• In a bowl, take 2 tbsp of warm milk.
• Add in saffron strands and set this kesar milk aside.
• Heat a tsp of ghee in pan.
• Add in cashews and raisins and roast it.
• Set this aside.
• To the same pan add in semiya and roast for 2-3 mins.
• Transfer this to plate.
• Now add a tsp of ghee and add in grated coconut.
• Saute this in low flame.
• Once color changes mildly, transfer to plate.
• Now to a blended add the roasted and cooled coconut.
• To this add in boiled and room temperature milk, like 50 ml.
• Blend this to semicoarse paste and set aside.
• In a pan add in sugar and water.
• Cook in high flame and keep whisking.
• Once it reaches 1 string consistency, reduce the flame.
• Add in roasted semiya, remaining milk and mix well.
• Once it is 80% cooked, add in kesar milk, raosted cashews.
• Add in raisins and elaichi powder and mix well.
• Once it leaves the pan and comes together, turn off range.
• Let it cool.
• Then make small ladoos.
• Yields 14 ladoos.